Carp in Wine (Lombardy)

Fish

Ingredients

Carp- 3-3 1/2 pounds

Olive oil- 4 tbsps

Onion, finely chopped- 1

Butter- 3 tbsps

Flour- 4 tsps

Parsley, finely chopped- 2-3 sprigs

Dry white wine- 1 cup

Salt and pepper

Wine vinegar- 4 tsps

Lemon- 1

Carp is an excellent table fish and when in season, has a good flavor. Carp are however, sometimes muddy and it is advisable after scaling and cleaning to wash them well in running water or to soak them in 2 or 3 changes of salt water. If the scales are difficult to remove, dip the fish into boiling water for 1 minute. Cut off the head and be sure to remove the gall stone which lies at the back of the head, otherwise the fish will acquire a bitter taste when cooked.

When the carp has been cleaned, wipe it dry and cut it into large steaks. Heat the oil in a frying pan and gently fry the onion until soft but not brown. While this is cooking, work the butter to a smooth paste with the flour and stir into the pan. Add the parsley and finally, the wine and continue stirring until the mixture is smooth and thick. Add the pieces of carp, salt and pepper to taste, the vinegar and about 1 cup water. Cover and cook slowly for 30 minutes, stirring the sauce from time to time and gently turning the pieces of fish. Serve the carp with its sauce, garnished with lemon wedges.

Serves 4 to 6.