Carp on milfoil potatoes

Submitted by enr on 29 Oct 2009
1 carp (2 kg)
sunflower oil
pepper and salt
# For milfoil:
1 kg potatoes
100 g bacon
100 g cheese
300 ml milk
300 ml cooking cream
2 eggs
2 leeks
1 tbsp sunflower oil
2-3 pinches nutmeg 2 pinches salt
butter pan
# For the sauce:
1 stalk leek
1 cube mushroom broth
80 g cold butter
1 / 4 cup white wine
1 tbsp flour
2 tbsp sunflower oil
1 tbsp chopped parsley
1 tsp lemon juice
Leeks cut onion, peeled potatoes - thin slices. Bacon cut into strips, bake on a dry pan. After 2-3 minutes, pour the oil. Add the leeks and fry for another 1-2 minutes. Eggs are broken down with the salt. Pour the milk and cream. Add cool mixture of bacon and leeks. Flavored with nutmeg. In a buttered glass tray ranks a layer of half the potato slices, pour in half the mixture of eggs and bacon, grated cheese is half. Similarly, place the other products, but cheese is maintained. Cover with aluminum foil, place in a preheated 180 C oven. Sprinkle with grated cheese after dish out. Carp is cleaned of scales and viscera, fins are cut off. Cut into pieces, sprinkle with salt and pepper. The pieces are fried at about 5-8 minutes in pre-heated sunflower oil. Leeks fry in hot sunflower oil, pour the wine and simmer until the wine boil off. Sprinkle with flour and stir vigorously to dissolve well. A solution in 250 ml boiling water bouillon cube, parsley, lemon juice and the butter. Serve as a plate is placed a piece of cold milfoil, top put 1-2 carp fillets and pour the sauce.
Very difficult
1 user
29 Oct 2009
Bon Appetit


Wonderful recipe for milfoil. Do not eat fish and seafood, but milfoil is great. I personally eat it as a main dish or appetizer for beer. I prefer it in warm option at the end of baking, the foil, sprinkle with grated cheese was hot and still 5 minutes. Really become fast, easy and very very tasty and appetizing. Add that I added plenty of bacon and a little melted smoked cheese to the filling. :) Thanks for the recipe.