Carp matlote

Clean the carp, gut it, cut off the head and tail, and remove the gills. Cut the fillet, and put the bones along with the head and tail to boil over medium heat.

Cut the fillet into portion pieces, season with salt and pepper, dust with flour, and quickly fry in oil (this should be done in a saucepan and over high heat) - not until cooked, but just until a golden crust forms.

Next, sauté finely chopped shallots and garlic, then add mushrooms. If they are small, leave them whole; if large (ten pieces are enough), cut them into quarters. Sprinkle the onions and mushrooms with flour as well.

Gradually and little by little, stirring, pour the contents of the pan with heated wine. The alcohol will evaporate quickly, and the sauce will thicken. Add thyme, bay leaf, and parsley to it.

Return the carp fillet to the saucepan, pour in hot fish broth to cover the fillet pieces: if done only with wine, it will be very tannic.

Cover the skillet with a lid and simmer the fish for about twenty minutes - until the sauce becomes thick, beautiful, and aromatic.

Toast the slices of white bread until golden in the oven or toaster.

Drizzle the ready toasts with wine sauce and place a piece of carp on top. Garnish the matlot with parsley and serve with hard-boiled eggs, cut into thin wedges.