Carpe à la Juive A (Jewish-Style Carp in Jellied Oil Sauce)

Ingredients

• Medium-sized carp
• 150 grammes onion
• 50 grammes shallots
• 2 décilitres oil
• 70 grammes flour
• 1 litre white wine
• 1 litre fonds de poisson or water
• Cayenne
• 20 grammes garlic
• 1 bouquet garni
• 2 décilitres oil
• 3 décilitres oil
• Chopped parsley

Instructions

1. Cut medium-sized carp into sections one centimetre thick.
2. In a turbotière, cook 150 grammes of chopped onion and 50 grammes of chopped shallots without colour in 2 décilitres of oil, and set the carp sections on them.
3. Sprinkle with 70 grammes of flour and cook it a moment.
4. Moisten with 1 litre of white wine and as much fonds de poisson or water.
5. Season, sharpen with a point of Cayenne, add 20 grammes of crushed garlic, a bouquet garni and 2 décilitres of oil, and bring to the boil.
6. Cook gently for 25 minutes.
7. Lift the sections out of the liquor and arrange them on a long dish so as to re-form the fish.
8. Reduce the cooking liquor by two thirds and, off the fire, finish it with 3 décilitres of oil.
9. Pour it over the carp and leave it to set to a jelly.
10. Sprinkle with chopped parsley at the moment of serving.