Carp with Endives, Cilantro, and Butter

Directions

Using a food processor, blend butter, cilantro, parsley, spinach, shallot, black pepper and ground turmeric for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs. Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside. Wash carp fish with water. Place fish inside lightly greased aluminum foil and top with the endive leaves and chunks of butter. Carefully roll up the foil to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors. Throw in the fire coals or on the grill til done. Serve hot garnished with cilantro sprigs, accompanied by a salad.