July 2006

Fishing Talk Radio | New Product Reviews

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Galley Proof

Baked Carp: Really?!

Oui, Its 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,
  • bouquet fresh parsley
  • Thyme
  • Rosemary
  • 2 bay leaves
  • 1 lemon, sliced
  • 2 cups of white wine
  • 1 carp, 4 to 5 pounds

Now, to put it all together

  • 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

 

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