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Ingredients: - 300 gs of carp fillet
- salt, lemon juice
- 100 gs of shallots
- butter
- 1/8 l{L} of dry white wine, e.g., Riesling
- 100 gs of fresh champignons
- 100 gs of precooked carrots in pound signs cut
- 100 gs of colored paprika
- ½ collars parsley
- 1 pinch of sugar
- white pepper
- 250 ml sauce Holland As sharp
Preparation:
The carp fillets in mouth-appropriate pieces cut, salt and with lemon juice sprinkle. Shallots in fine cubes cut and start braising in butter which allow to cast on half of the wine and boil down briefly. Covered approx. 15 minutes cook and bit by bit the remaining wine to cast. Champignons clean, quarter and with the carrots and the thrown paprika to the shallots give and start braising. With sugar, pepper and salt season. Parsley and carp pieces mix in. Grill preheat, ragout in 4 fireproof little forms distribute, with Holland As sharp cover and golden-brown grilled. In the little forms with fresh baguette serve.
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