Description
Steve takes on America's most hated fish with a recipe out of Auguste Escoffier's 1903 Le Guide Culinaire. Carpe à la bière calls for poaching a whole carp in light beer with onions, celery, and diced gingerbread, then saucing it with the fish's own roe. Steve and Randall work through it in the MeatEater kitchen and put it in front of the crew to see if carp can be made not just edible, but good. Presented by @Tecovas
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