Carp or other fish with tartar sauce

Last Updated on July 23, 2024

Carp or other suitable fish cooked in vegetable stock, well chilled in the fridge, served with tartar sauce, garnished with fans of pickles, strips of capers and sprigs of parsley.

Ingredients:

Rule for 4 servings: 4 pcs portions of carp or other suitable fish (100g per portion) 150g 150g 1/td> tartar sauce 150 g of root Vegetable Recipes (carrots, celery, parsley) water ocet

td>salt

sterilized cucumbers, caper strips and sprigs of parsley for garnish

Procedure:

1. Cover the cleaned root Vegetable Recipes in boiling water to a height of three inches, add salt and cook for 20 minutes
2. Remove the Vegetable Recipes from the broth, acidify the broth with vinegar, add the salted portions of carp or other suitable fish and cook very slowly on a low heat source for 10 to 15 minutes, no longer!
3. Remove the cooked portions of fish from the broth, carefully remove the bones, but so that the meat remains as whole as possible, let cool
4. Put the individual portions on plates, pour the tartar sauce, garnish with fans of pickles, strips of capers and sprigs of parsley and leave in the refrigerator for several hours.