Hungarian Carp

Last Updated on December 12, 2024

Capr based on a recipe from Hungary. Roasted fish meat covered with sauce from the broth.

Ingredients:

Rule for 4 servings: 4 pcs of carp 2 pcs whites 100 g oil salt For the sauce: 250 g of ketchup

/tr>

30 g of sugar 1 dl red wine 1 tbsp lemon juice

Procedure:

1. Salt and fry the carp portions in oil until golden brown
2. Remove the cooked fish and let it cool
3. Add ketchup, wine, lemon juice and sugar to the juice, stir and let it boil
4. Pour the sauce over the individual portions of carp on the plate and sprinkle with finely chopped egg white.

Recommendation:

Serve the fish cold with bread.