Carp or other fish in anchovy marinade

Last Updated on September 23, 2024

Fish portions fried in oil, salted, sprinkled with flour, served well seasoned, topped with anchovies and other ingredients seasoned with mayonnaise, garnished with pieces of hard-boiled egg, pickles, capers and sprigs of parsley.

Ingredients:

4 pcs portions of carp or other fish (1 portion approx. 100g) 150 g of mayonnaise 30 g of sterilised cucumbers 20 g onions 3 tbsp oil 1-2 tbsp milk 1 tspanchovy paste 1 tsp smooth flour half a hard-boiled egg a few drops of vinegar a pinch of sugar salt a piece of caper and sprigs of parsley for garnish

Procedure:

1. 1. Remove the finished meat and carefully debone it so that it remains whole
3. Fry the finely chopped onion and cucumber in a tablespoon of oil, add the anchovy paste and leave to cool
4. Transfer the cold portions of carp or other fish to dessert plates, pour mayonnaise mixed with anchovy mixture and milk, season with sugar, vinegar and salt, leave to rest for a few hours
5. Just before serving, garnish each portion with pieces of boiled egg, caper strips and sprigs of parsley.