Carp à l'Alsacienne

Ingredients

• 1 carp
• fish forcemeat (farce à poissons)
• 1 part white wine
• 1 part fish stock (fond de poisson)
• sauerkraut (choucroute)
• potatoes
• beurre manié (butter-flour paste)
• butter

Instructions

1. Fill a medium carp with fish forcemeat. Poach the filled carp in equal parts white wine and fish stock (fond de poisson) until cooked through.
2. Transfer the cooked carp to a serving platter. Arrange braised sauerkraut (choucroute), kept pale and tender, and boiled buttered potatoes around the fish.
3. For the sauce: strain the poaching liquid, reduce it, then bind with beurre manié (a paste made from equal parts butter and flour kneaded together). Finish by mounting with butter (monter au beurre) until the sauce is glossy and emulsified. Pour or serve alongside the fish.