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Carp - 1
Water - 900 ml + 25 gms salt
White wine - 225 ml
Sugar - 5 tbsp
Lemon juice - 1
Lemon rind - 1 tsp
Butter - 2 tbsp
Seedless Raisins - 100 gms


  • Tie the carp in muslin after cleaning it, and simmer in at least 900 ml of water for 30-40 minutes or until tender but still firm. Leave the fish in liquid.
  • Take 225 ml of this fish stock, and add wine, sugar, lemon juice and rind, butter and raisins.
  • Simmer very gently, to make a smooth sauce.
  • Taste, and reseason if you wish.
  • Bring the carp to the boil in the remaining liquid, to reheat it.
  • Remove it to a warmed serving dish, and pour the hot sauce over.
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