Carp or other fish in salmon marinade

Last Updated on September 24, 2024

Cold appetizer of boiled portions of carp, well rested in the refrigerator, topped with diluted and salmon and other ingredients seasoned mayonnaise, served garnished with strips of capers and sprigs of green parsley.

Ingredients:

Rule for 4 servings: 4 pcs portions of carp or other suitable fish (100g per portion) 1/2 pc small onion 150 g root Vegetable Recipes (carrots, celery, parsley)

/tr>

150 g mayonnaise 30 g smashed smoked salmon 2 tbsp sterilised peas spices: allspice, whole peppercorns, bay leaf lemon wedge water sugar vinegar salt

/tr>

strips of capers and sprigs of parsley for garnish

Procedure:

1. 1. Strain the broth, add the vinegar, a pinch of sugar and salt, bring to the boil, add the cleaned portions of fish (they must be completely submerged) and cook the meat until tender at a very low boil, but do not cook for more than 15 minutes!
3. Remove the cooked portions of the carp or other fish, carefully bone out the meat to keep it as whole as possible and place on plates
4. Dilute the mayonnaise slightly with 1 tablespoon of the fish stock, add the salmon and oil, drained peas, a piece of finely chopped onion, boiled in boiling water and well drained, cooked carrots and celery from the stock, vinegar, salt and sugar, mix everything and pour on the cooled fish portions
5. Leave in the fridge for a few hours, just before serving, garnish each portion with caper strips and sprigs of parsley.