Shock from what i seen!

[cuffemeister]

Happy new year to you all

 

I would like to say one thing on this matter, i am a devoted carp angler and get a lot of pleasure in catching the same fish year after year as they grow from different venues, but i must confess that i am a good friend of Rick Stein and many years ago did have the pleasure in creating a dish using a 12lb carp.

 

they are a real meaty fish and taste superb as long as they have been flushed for about 2-3 weeks in fresh(tap)water whilst alive, this clears out the mudy taste, salt skin and add some fennel and dill, butter insides with garlic cover with foil and roast for about and hour on a high heat 220-240c. FANTASTIC.