Carp with sorrel
For 6 people: carp (or carp) weighing 1.5 kg – 2 teaspoons salt – 2 black peppercorns – 2 kg of sorrel – 6 hard-boiled eggs – 5 tablespoons finely chopped onions – 2 tablespoons savory – 1 Bay leaf – 60 g of butter.
Carp cleaned, gutted, rubbed with salt, put whole in a frying pan, pour in 1 glass of water, add onion, pepper peas, savory, bay leaf and 1 teaspoon of salt, cover with lid and put in preheated well (up to 190-200 ° C) oven for 30-40 minutes. Do not forget to turn the fish 1-3 times.
Sorrel to pick and cut cuttings. Thoroughly wash the sorrel, pour a minimum amount of water and stew for 20-25 minutes on low heat. Leave on a sieve, add salt to taste (with stirring do not turn into a puree), pre-mixed with butter. Finished carp put on a dish, decorate with one side of the sorrel, and on the other hand put the eggs cut into halves.