Belgian Carp Stew

• 3/4 pound carp bones and heads, washed and cut into 2-inch pieces
• 2 bottles Belgian beer
• 5 tablespoons cold unsalted butter, cut into small pieces
• 1/2 pound mushrooms, wiped clean, trimmed and cut across into thin slices
• 4 shallots, peeled and cut across into thin slices (1/2 cup)
• 2 ribs celery, peeled and cut into fine julienne (3/4 cup)
• 1 tablespoon chopped fresh parsley
• 1 1/2 pounds carp fillets, cut across into 1-inch wide strips
• 1 cup heavy cream
• 2 egg yolks
• 1 1/2 teaspoons kosher salt
• Freshly ground black pepper, to taste

1. Place fish bones and heads in a 2 1/2-quart souffle dish with a tight-fitting lid and pour beer over top.
2. Cover with lid and cook in a 650- to 700-watt oven at 100 percent power for 15 minutes.
3. Remove lid and cook for 5 minutes longer.
4. Remove from oven and uncover.
5. Strain broth through a fine sieve.
6. Discard solids and reserve broth, there should be about 1 3/4 cups; add water if needed to make 1 3/4 cups.
7. In same souffle dish, place 1 tablespoon butter and cook, uncovered, at 100 percent power for 1 minute.
8. Remove from oven and stir in mushrooms, shallots, celery, and parsley.
9. Cover with lid and cook at 100 percent power for 3 minutes.
10. Remove from oven and uncover.
11. Stir in fish and add reserved broth.
12. Cover with lid and cook at 100 percent power for 5 minutes.
13. Remove from oven and uncover.
14. With a slotted spoon remove all solids to a bowl and reserve the cooking liquid in the dish.
15. In a medium-size bowl whisk together cream and egg yolks.
16. Gradually whisk in about 1 cup of cooking liquid.
17. Whisk mixture back into souffle dish.
18. Cover with lid and cook at 100 percent power for 5 minutes, stirring once during cooking.
19. Remove from oven and uncover.
20. Whisk in remaining butter until melted and season with salt and pepper.
21. Return fish and vegetables to souffle dish and serve.

carp, beer, cold unsalted butter, mushrooms, shallots, celery, parsley, carp fillets, heavy cream, egg yolks, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8348 (may not work)