John Myers
Fish: Carp Fillet with Elderberry Sauce
The perfect fish: carp fillet with elderberry sauce recipe with a picture and simple step-by-step instructions.
- 4 piece Carp fillets, small – frozen goods
- 1 piece Carrot
- 1 piece Fresh celery
- 1 piece Leek
- 1 piece Onion
- 0,5 teaspoon Pepper
- 0,5 teaspoon Salt
- 20 ml Cream
- 2 tablespoon Elderberry Jelly *
- 1 teaspoon Butter
- 1 teaspoon Flour
- Clean the leek, onion, carrot and celery and cut into small cubes. Cook covered with water until soft.
- Salt and pepper the fish and place in the cooking vegetables and cover with them. Let it steep for about 10 minutes.
- Remove the fish and put it in another saucepan. Pour the vegetables through a sieve and pour the liquid onto the fish. Put on the stove again (low temperature), add the cream and the elderberry jelly and stir in. Bring to the boil briefly, season with salt and pepper and thicken with flour butter.
- Here I served the fish fillet with Parmesan potatoes.
- * Link to supply: Elderberry – a true friend
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