Carp with Endives, Cilantro, and Butter

[Salmo Trutta II]

I won't eat it, but some people do. But you can use other white flaky fish like stripers

1 large foil roasting bag
1 fresh whole carp fish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)
2 cups steamed endive leaves, shredded
1 cup salted butter, softened
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh parsley, chopped
1 tsp. fresh spinach, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1 tsp. ground turmeric cilantro sprigs to garnish

Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet. 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 the roasting bag and top with the endive leaves and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors. Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with cilantro sprigs, accompanied by a salad. Serves 4