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Clean the fish of scales and remove the intestines. Wash well and leave in cold water for about 1/2 hour. The head and tail are removed, then tabs are removed by removing the spine. The operation lasted about 1/2 hour. I used the head, the tail and a small part of the fillets to prepare the soup, and from the two pieces of the resulting fillets, I prepared another dish.
Preparation of natural potatoes:
Peel a squash, grate it and squeeze the juice. Cut into small pieces and put in boiling water and put a little salt. When they are ready, we take them out on a plate. While the potatoes are cooking, we will prepare the fish.
Preparation of fried carp:
Cut the fish fillet into pieces, about 3-4 fingers thick. Sprinkle with a little salt and a mixture of herbs and leave for about 10-15 minutes for the flavors to penetrate. (In the meantime, I prepared the Dutch sauce!)
Put white flour on a plate, roll the fish pieces in flour and place on a white sheet of paper or on a plate. Pour oil into a pan so that it covers the pieces of fish when we fry them. They brown well on both sides. When they are ready, take them out and put them in a bowl, on some paper towels or towels, to drain the oil.
Preparation of the Dutch sauce:
Put the vinegar in a small pan, along with the peppercorns and bay leaf. Boil over high heat until only one tablespoon of vinegar remains. Remove the peppercorns and bay leaf and allow to cool.
Put the yolks in a mixer together with the vinegar and mix. Melt the butter slowly and mix with the other ingredients until the sauce begins to thicken.
If the sauce is too thick, add a little warm water. Season to taste with salt, pepper and a little lemon juice.