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Krakow Ragout

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Carp meat cut into slices, marinated in marinade and then fried in butter.

Ingredients:

600 g of carp 60 g 50 g of butter 12 g ginger 5 g of ground pepper 5 pcs garlic cloves oil

Procedure:

1. Remove the skin from the fish, debone and cut into 5×3 cm slices
2. Prepare a marinade of grated garlic, ground red pepper, ginger, salt and oil and rub the prepared fish pieces with it
3. Let the meat rest in the refrigerator for about 24 hours
4. Fry the prepared marinated fish meat on both sides in butter until golden brown.