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Carp Prepared in Stout800 g de-boned carp slices Salt the cleaned carp filets, sprinkle with lemon and fold into rolls, filling them with a lettuce leaf, sliced garlic (1/2). Secure the rolls with a cocktail stick. Coat the rolled carp in finely ground flour with paprika, put them in a prepared baking dish with hot butter, add some stout and stew while basting occasionally for about twenty minutes. Season the juice from roasting with fish spices, add the remaining garlic and simmer for about 20 minutes. We recommend serving with boiled potatoes sprinkled with green parsley. |
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