Ingredients: 2 carp carp carp carp, 1 carrot, 1 red bulbs, 1 leek, 1 celery stem, 3 cloves of garlic, 4-5 twigs of fresh parsley, 2-3 twigs of fresh thyme, 750 ml of red table wine, 1 tbsp. Spoon flour, 1 tbsp. Spoon of cream oil, 2 juniper berries, 1 bay leaf, 5-6 black pepper peas, 3-4 peas of fragrant pepper, ¼ h. Spoons of fresh black pepper, ½ h. spoons of sea salt.
Cooking method: oven preheat to 200 degrees. Carrots and onions clean and cut into large slices. Clean the garlic and crush the flat side of the knife. Leek slightly to wear along the stem, not cut through. Celery and leek stalk folded together, to place thymes between them and 2-3 sprigs of parsley and link all the food thread. Put prepared vegetables, pour red wine, add a bay leaf, juniper, fragrant and black pepper and bring everything to a boil, then reduce the fire and cook another 5-10 minutes. Remove sauce from fire, remove leek with celery and bay leaf. Flour to be confused with pre-softened butter, pour 50 ml of hot sauce and wash. Pour the resulting mass into a saucepan with vegetables, mix everything, then beat in a blender until a homogeneous state. Salt fish and pepper from all sides, put it on a heat-resistant ceramic shape, pour wine sauce and send to the heated oven for 25-30 minutes. The remaining parsley is finely chop and sprinkle ready-made fish.
Julia Vysotskaya