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Grilled Fillet of Carp (Saramura)

ingredients

fillets of carp
chopped fresh herbs
oil
salt
fish stock
chopped chillies
butter
shallow-fried polenta

method

1. Coat fillets of carp with chopped fresh herbs, oil and salt and leave for 30 minutes, then grill until golden brown.

2. Reduce some fish stock with chopped chillies to a coating consistency, then add butter to make a light sauce.

3. Serve the fillets on a slice of shallow-fried polenta, coated with the sauce.

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