How to make
We clean and cut the carp into cutlets. The tarragon is mixed with flour, salt and pepper. The carp cutlets are rolled in the aromatic spice mixture and fried in olive oil.
If desired, a delicious sauce can be prepared for the cutlets. For this purpose, the onion for the sauce is cut into half rings and fried in olive oil. Pour 2 cups of water, add finely chopped celery and parsnip, bay leaf and allspice.
It is left on a low heat for about 20 minutes. The sauce is then strained, the wine is poured and the grated lemon peel and half of its juice are added, as well as the sugar.
Almonds are separately boiled in a saucepan, then shocked in ice water and peeled. They are filleted and put in the aromatic broth. Boil for 5 minutes.
Toast the flour in a dry pan and add it to the sauce, stirring constantly. Season with salt and pepper. Place the fish on a plate and cover with the resulting sauce.
