January 8th, 2007|
By Bill Streitz, (caibill)
Filet a five-pound carp into two pieces.
Marinate in refrigerator for three hours in a mixture of:
1/2 cup of quality dry white wine
1 Tbsp vinegar
2 Tbsp brown sugar
Sprinkle both pieces of carp liberally with a mixture of: (Use the freshest spices possible - no substitutes)
1 tsp ground thyme
1 tsp ground sage
1 tsp onion powder
Place in oven, and bake for approximately 45 minutes (or until carp appears to be done) in a moderate oven.
Remove the board from the oven, and allow the carp to cool. Throw the carp away and eat the board. ~ Bill
Editor's Note: Coot can be substituted if no carp are available.
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