Carpe a la Juive, Sauce Verte Recipe

Name: Carpe a la Juive, Sauce Verte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3-pound fillet of carp, grouper, sea bream, or salmon; 2 tablespoons olive oil; 2 large onions, peeled and sliced; 3 medium shallots, peeled and thinly sliced; 1 fennel bulb, thinly sliced; 1 leek, cleaned and sliced into thin rounds; 3 cloves garlic, peeled and sliced; 1/2-inch piece of ginger root, peeled and grated; 2 tablespoons flour or matzo meal; 2 cups dry white wine; 1 bay leaf; A few sprigs fresh thyme; Salt and freshly ground pepper to taste; 2 cups strong fish stock or water; 1 cup chopped fresh parsley; Horseradish for garnish

Servings: persons

One 3-pound fillet of carp, grouper, sea bream, or salmon
2 tablespoons olive oil
2 large onions, peeled and sliced
3 medium shallots, peeled and thinly sliced
1 fennel bulb, thinly sliced
1 leek, cleaned and sliced into thin rounds
3 cloves garlic, peeled and sliced
1/2-inch piece of ginger root, peeled and grated
2 tablespoons flour or matzo meal
2 cups dry white wine
1 bay leaf
A few sprigs fresh thyme
Salt and freshly ground pepper to taste
2 cups strong fish stock or water
1 cup chopped fresh parsley
Horseradish for garnish

1
Rinse the fish under cold water, and dry it off.
2
Heat the olive oil in a medium-sized frying pan.
3
Add the onions, shallots, fennel, leek, garlic, and ginger, and saute without browning for 2 to 3 minutes.
4
Stir in the flour or matzo meal with a whisk, and cook until it browns slightly.
5
Put the vegetable mixture in a heavy casserole or fish poacher large enough to hold the fish fillet in one piece.
6
Add the wine, bay leaf, thyme, salt and freshly ground pepper to taste, the fish stock or water, and 2 tablespoons of the parsley.
7
Bring to a boil, and simmer for about 20 minutes over medium heat.
8
Gently lower the fish into the casserole or poacher, cover, and simmer for 15 to 20 minutes, or until just cooked.
9
Leaving the liquid in the pan, gently lift out the fillet and put it on a serving platter.
10
Over high heat, reduce the liquid by half.
11
Correct the seasoning, and pass the liquid through a fine sieve over the fish.
12
Let the fish cool, then refrigerate for at least 2 hours.
13
Serve cold, sprinkled with the remaining chopped parsley and accompanied by grated horseradish.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: One 3-pound fillet of carp, grouper, sea bream, or salmon, 2 tablespoons olive oil, 2 large onions, peeled and sliced, 3 medium shallots, peeled and thinly sliced, and more.

Yes, Carpe a la Juive, Sauce Verte falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carpe a la Juive, Sauce Verte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions