Carp po staročesku

Last Updated on August 24, 2024

Carp portions cooked in a liquor of beer, wine and spices, served with a sauce of capers, anchovy paste, lemon juice, onion and fish stock. The recipe is for 6 servings.

Ingredients:

6 pcs of cleaned carp, 150-200 g each 1 pcs of larger onion 3/4 l black beer 1/4 l red wine 1/4 l water about 2 pcs cloves a piece of lemon peel salt For the sauce: 2 tsp anchovy paste 1 tbsp capers 50 g butter 50 g onion 40 g smooth flour juice from 1/2 lemon For garnish: Lemon rounds, parsley

Procedure:

1. 1. Pour water into the pot, add peeled onion in whole, in which I have pricked 2-3 pcs cloves, lemon zest and salt, so 10 minutes boil
3. Put the prepared portions of carp into the base and cook them at a gentle boil for 16 minutes, then remove the fish, keep warm, let the broth cool completely
4. Prepare the sauce; fry the finely chopped onion in the melted butter, add the anchovy paste, stir, dust with flour, fry, pour in the strained cold fish stock, add finely chopped capers, lemon juice, add salt to taste and cook the sauce for about 15-20 minutes, stirring occasionally
5.

Recommendation:

Supplement: boiled potatoes or buttered gnocchi.