Ingredients
600 g of carp meat
80 small onions
1 lemon
2 tbsp sauce of roasted meat
70 g butter
3/4 cup (150 ml) white wine
parsley
sauce "Uorchastar"
stock
salt
Method
Peel onions pour the sauce of roasted meat, wine and a little broth, add lemon juice, sauce "Uorchastar" salt and sauté until softening. Place the cleaned portions carp and sauté until soft. Portions are removed, remove the bones and skin and portions leave in a warm place. To the sauce add the butter and parsley, vazvaryava and watered carp.
Containers:
Difficulty
Average
Tested
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