Fish Corata Soup

Preparation:

Preparation: Scale the carp, remove the innards (corata), remove the bile sac and soak them in a bowl full of water. Cut the carp flesh into fillets and keep them for some other preparation. Also carefully wash the fish carcass and the eggs or milk. Peel the carrots and celery, finely chop half of the vegetables and cut the rest into chunks. Now prepare a fumet: place the entrails, the carcass, the chopped vegetables, the spices and the water in a saucepan. Bring to the boil and cook over moderate heat for 20-30 minutes, skimming constantly. In another casserole, fry the flour mixed with the lard over a low heat until it is golden brown. Add the chopped vegetables and the onion brunoise and fry all together for a few minutes, stirring with a wooden spoon. Add the fumet passed through a sieve and reduce gently for about 20 minutes. Meanwhile, carefully clean the egg sack, cook it in a separate container with the white wine mixed with the vinegar for 1 minute. Drain it and then remove the skin: in this way you have freed the eggs which are shiny white. Remove the pulp that has remained attached to the carcass and cut the innards into small pieces. Add everything to the preparation, bind with the cream, season with salt and serve with croutons fried in butter. --- ADVICE. Those who want to enrich the soup can also add the carp fillet cut into small pieces at the end, and serve it together with the soup.