Carp At the Maître D'hôtel

Preparation:

Preparation: Gut the fish, wash and dry them. Brush them with oil and lemon juice, cook them on the grill. Let the butter soften at room temperature, flavor it with a few drops of lemon, a pinch of salt and a spoonful of chopped parsley. Work it until it becomes a thick cream, form cubes and keep them in the refrigerator until ready to use. Serve the grilled carp garnished with the cubes of butter. Accompanying wines: Valcalepio Bianco DOC, Orvieto DOC, Bianco D'Alcamo DOC.