Carp in Czech
2 servings
180 minutes
A beautiful festive dish that Czechs prepare for Christmas. Carp goes well with green butter - it's easy to prepare, the recipe is included.
1
Cut two onions in half, place them on parchment and send to an oven preheated to 180 degrees for about an hour. The onions should bake and darken. Place the baked onions in a saucepan, add a liter of water, and bring to a simmering temperature on the stove. When the water volume reaches 150 ml, transfer the onions to a strainer and press them slightly to let the juice drain into the sauce. Add a teaspoon of sugar and soy sauce, season with salt and pepper to taste.
- Onion: 2 heads
- Sugar: 1 teaspoon
- Soy sauce: 20 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut open the carp's belly and carefully gut it, ensuring not to damage the gallbladder. Rinse the fish. Cut off the head and fins. Use a knife to scale the fish. To remove the fillet, carefully run a sharp knife along the spine. Then cut off the ribs along with a thin layer of meat. The head, fins, and ribs can be used for broth. Check the fillet and remove any remaining bones with tweezers. It won't be possible to remove all bones; carp is a very bony fish.
- Carp: 700 g
3
Sprinkle the fillet with salt and pepper on both sides, drizzle with sunflower oil (20 ml), massage well and let marinate for an hour.
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 20 ml
4
Make cuts on the skin side of the fillet with a knife — this is necessary so that during cooking, the skin does not pull the meat and the surface remains flat.
5
Slice the potatoes into thin slices. Use a metal ring to cut out circles from each slice. The leftover potatoes can be used for mashed potatoes or soup. Place the circles on the fish to mimic scales. Brush with melted butter.
- Potato: 200 g
- Butter: to taste
6
Send everything to the oven preheated to 180 degrees for 25 minutes. When serving, drizzle with sauce and add green oil. Garnish the fish with herbs.