Matelote of Carp, Miroir

Scale, the carp, draw it by the stomach, tie down the head and place it in a narrow low-bordered baking tin, lined with fat pork, minced roots and onions, mushroom peelings and a bunch of parsley; salt the fish, moisten it to half its height with white wine and fish broth, let it come quickly to a boil, and ten minutes after cover the fish over with a strong buttered paper, set it in a moderate oven, to finish cooking slowly without turning it over, but basting frequently. When done remove the fish from the pan with a large perforated skimmer, and dress it on a dish, surround it with a garnishing of very white peeled mushrooms and keep it warm. Strain the liquid into a sautoir, remove the fat and pour in a glassful of red wine; reduce it over a slow fire, and when very succulent, thicken with kneaded butter (No. 579); cover the fish with some of the sauce and serve the remainder separately.