10 x 125 g darnes of carp
600 ml fish stock
75 g sugar
50 g butter
50 g chopped almond
25 g chopped walnuts
50 g sultanas
50 g chopped fresh figs.
25 ml brandy
white breadcrumbs
25 ml each of lemon and orange juices
600 ml fish stock
75 g sugar
50 g butter
50 g chopped almond
25 g chopped walnuts
50 g sultanas
50 g chopped fresh figs.
25 ml brandy
white breadcrumbs
25 ml each of lemon and orange juices
method
1. Shallow poach 10 x 125 g darnes of carp in 600 ml fish stock for 10 minutes, remove and retain.
2. Caramelise 75 g sugar and 50 g butter, then add 50 g chopped almonds, 25 g chopped walnuts, 50 g sultanas and 50 g chopped fresh figs.
3. Flambe with 25 ml brandy, then add some of the cooking liquid, boil and reduce to sauce consistency.
4. Thicken with white breadcrumbs and finish with 25 ml each of lemon and orange juices. Serve the fish coated with the sauce.
2. Caramelise 75 g sugar and 50 g butter, then add 50 g chopped almonds, 25 g chopped walnuts, 50 g sultanas and 50 g chopped fresh figs.
3. Flambe with 25 ml brandy, then add some of the cooking liquid, boil and reduce to sauce consistency.
4. Thicken with white breadcrumbs and finish with 25 ml each of lemon and orange juices. Serve the fish coated with the sauce.
serving amount
serves 10
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