Poached Carp with Mushrooms Recipe

Serves/Makes: 6


  • 3 pounds (1.4 kg) carp fillets, skinned and cut into large pieces
  • Butter for greasing
  • 2/3 cup dry white wine
  • 1/2 stick butter
  • 1 onion, finely chopped
  • 2 cup mushrooms, sliced
  • 1 tablespoon chopped parsley
  • 1 tablespoon flour
  • 2/3 cup double cream (heavy cream)
  • Salt and pepper to taste
How to cook Poached Carp with Mushrooms:
  • Grease a large ovenproof dish.
  • Set the oven at 325 degrees F (160°C).
  • Arrange the carp fillets in the dish.
  • Sprinkle with salt and pepper, add the wine and cover with a sheet of buttered greaseproof paper.
  • Oven-poach for 25 - 35 minutes.
  • Using a slotted spoon and a fish slice, transfer the carp fillets to a serving dish and keep hot.
  • Reserve the cooking liquid.
  • Melt the butter in a frying pan, add the onion and fry gently for 3-4 minutes until transparent.
  • Add the mushrooms and fry gently for 3 minutes and add the parsley.
  • Sprinkle in the flour, stir well and cook for 1 minute.
  • Gradually add the reserved poaching liquid, mixing well.
  • Simmer the sauce for 3 - 4 minutes until thick, then stir in the cream.
  • Heat gently, but do not boil.
  • Taste the sauce, add salt and pepper, then pour it over the poached carp .
  • Serve the Poached Carp with Mushrooms immediately.

This recipe for Poached Carp with Mushrooms serves/makes: 6

The Poached Carp with Mushrooms recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Carp (more Carp recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)

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