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Carp in béchamel sauce
Carp in béchamel sauce


Ingredients:
1,5 kg carp, 4 eggs, 300 g shredded soft cheese, salt, pepper, ground sweet paprika
For béchamel sauce: 50 g butter, 20 g flour, 3 dl sour cream

Preparation:
Boil the carp and cut it into dozen pieces. Mix 4 yolks with the shredded cheese, adding salt, pepper and paprika to taste. Mix separately 4 egg whites. Roll the fish pieces into flour and then into the previously prepared mix of yolks, cheese and egg whites. Fry them in hot oil.

For béchamel sauce heat the butter, fry some flour in it and then add sour cream. Place the fried carp in the prepared sauce. Serve with seasonal salad.