Carp en Papillote

This is adapted from an old family recipe, handed down by my grandfather to my father. The original is for cedar planked carp, but I’ve been itching to try the en Papillote method that I learned at my Valentine’s Day cooking class. According to my Dad, this is THE BEST way to serve carp. As a bonus, it’s very high in fiber!

Ingredients:

1 large carp (preferably wild caught, not farm raised)

2 C manure (preferably from organic, grassfed cows. If you have a herdshare for raw milk, you can often get manure for free as you are entitled to all outputs. If you should scavenge for this ingredient and find mushrooms growing in it, feel free to slice and add those too).

1 lemon

Salt and pepper to taste

Cedar paper (can also use regular parchment paper)

Directions:

Preheat oven to 425F.

Fillet the carp if desired, or just gut it.

Lay the carp onto the parchment. Spread the manure on generously. Slice lemon and arrange on top. Sprinkle with salt and pepper to taste.

Wrap in paper and place on baking sheet.

Bake for 45 minutes to an hour, or until carp is cooked through.

Remove carp from the paper. Remove the manure and seasonings from the carp. Throw the carp into the compost bin. Rewrap the manure, lemon slices, and seasonings. Serve the paper and manure with a large shot of vodka.

Happy April 1^st!