Galley Proof

Baked Carp: Really?!

Oui, It’s True, Says Chef Henri

By Chef Henri Hurrier

Needed to start —

• 1 deep dish pan
• About 1/2 cup of peanut oil or Wesson oil
• Lawry's seasoning salt
• Flour
• 1 green bell pepper seeded
• 1 red bell pepper seeded
• 4 branches of celery
• 4 carrots split in two
• 2 tomatoes sliced thin,
• ½ bouquet fresh parsley
• Thyme
• Rosemary
• 2 bay leaves
• 1 lemon, sliced
• 2 cups of white wine
• 1 carp, 4 to 5 pounds
  

• arrange all vegetables and herbs in bottom of platter
• using a large carp (from 4 to 5 pounds), sprinkle flour on both sides
• sprinkle with Lawry's seasoning salt
• place fish over vegetables and bake at 375 to 400 degrees until browned and done (35 to 40 minutes)
• make sure to baste the fish with juice while cooking
• serve on large platter with lemon quarters