Baked Carp in Cider (Pechionyi Karp v Pive)
The best way to cook a whole carp is to steam it on a rack of willow sticks, but an old-fashioned Russian way of cooking it is to bake it in cider.
- diced carrot and onion
- 6 3/4 floz cider
- Place a carp into a shallow dish, sprinkle with sweated diced carrot and onion, moisten with 200 ml cider and bake.
- Reduce the cooking liquor by two thirds and finish with cream.
- Mask the fish with this sauce and serve