CookEat Recipe
Genevoise Sauce for Carp
A strained claret and demi-glace sauce made with fresh carp poaching broth, ham and vegetables.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Divide all the finished demi-glace into small shallow clean containers, cool rapidly and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze. Keep it cold until its measured portion is needed below.
Step 5
Have a fishmonger scale, gut, clean and trim the fins from one fresh whole carp weighing three to three and a half pounds. In a large saucepan that will hold it, put one sliced carrot, one sliced onion, one sliced leek, two parsley branches, one bay leaf, one thyme sprig, two cloves, the one gill vinegar, separate one gallon water and separate one tablespoon salt. Boil for fifteen minutes.
Step 6
Add the prepared carp, cover and simmer gently for about forty minutes, continuing until the thickest flesh reaches 145°F away from bone.
Step 7
Lift the carp carefully with two suitable clean fish lifters onto a hot dish. Drain the dish and remove any adhering vegetables. Keep the fish covered and hot for serving with the sauce. Strain one actual gill of its poaching broth through a fine strainer for the sauce and keep it hot for immediate use. Divide the unused broth into small shallow clean containers, cool rapidly and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 8
For the sauce, slice the separate half carrot and separate half onion. Cut the separate half ounce lean raw ham into small pieces. Put them in a saucepan with the additional one bay leaf, additional one thyme sprig, additional one clove, one teaspoon whole black peppercorns, the one garlic clove and additional two parsley branches. Add the separate one tablespoon butter and brown for ten minutes, stirring occasionally.
Step 9
Add the one gill claret and the one measured gill of hot carp broth. Reduce the actual liquid by half. Measure one and a half actual gills of the finished chilled demi-glace, loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid and add all of it. Mix and boil slowly for twenty minutes. The reheated sauce must reach 165°F; check that the raw ham pieces are thoroughly cooked at 70°C for two minutes.
Step 10
Strain all the sauce through clean food-safe cheesecloth into a warm bowl, removing the ham and aromatics, and use promptly with the poached carp. Remove bones carefully when serving the fish.
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