Zaporozhye Carp

Last Updated on August 20, 2024

Roasted portions of carp, sauteed with Vegetable Recipes, served cold, garnished with lemon and parsley.

Ingredients:

1 kg of carp 2 tbsp 4 pcs of tomatoes 3 pcs peppercorns 2 pcs medium onions 2 pcs petrels 2 pcs carrots 1 pcs sweet and sour pickles 1 pc of bean leaves a little broth or water to baste green parsley ground pepper oil citron salt

Procedure:

1. Eviscerate the cleaned carp, cut off the head, fins and tail, and cut into portions
2. Salt, pepper and coat the individual portions in flour
3. Fry the prepared carp in hot oil on both sides
4. To the vegetable mixture add the sliced, first steamed and peeled tomatoes, whole pepper and bay leaf, salt and pour a little hot water or broth, simmer
6. Place the roasted fish in a larger pot, pour over the freshly steamed Vegetable Recipes and simmer for another 10 minutes, then remove from the heat source and allow to cool
7. Garnish individual portions on plates with lemon and finely chopped parsley.

Recommendation:

Serve best with dark bread.