Carp (or carp) with sorrel (sagre a i oseille)

6 servings


Peel, gut, grate with salt, put whole in a pan, pour 1 cup of water, add onions, peppers, chaber, bay leaf and 1 teaspoon of salt, close with a lid and put in a previously well-heated (up to 190-200 ° C) oven for 30-40 minutes. Do not forget to turn the fish 1-3 times. Sorrel over and cut the cuttings. Wash the sorrel thoroughly, fill with a minimum amount of water and simmer for 20-25 minutes over low heat. Roll on a sieve, salt to taste (do not turn into a shore when stirring), pre-mixed with butter. Put the ready-made carp on a dish, decorate with sorrel on one side, and put the eggs cut into halves on the other side.