Carp in Austrian style
6 servings
35 minutes
Austrian carp is an exquisite dish reflecting Austria's culinary traditions. The rich flavors of fish, anchovies, and smoked bacon harmoniously blend with the aroma of fresh vegetables and creamy sauce. The recipe's origins trace back to European cuisine where carp is a popular fish often used in festive dishes. Crispy fried fish soaked in tomato sauce with bacon and onions acquires a rich taste complemented by a slight spiciness from pepper. This dish is perfect for cozy family dinners or formal events, and the long braising in the oven allows the ingredients to reveal their full depth. Serving Austrian carp is accompanied by a glass of white wine that highlights the richness of flavor nuances. A fragrant, warming treat worthy of attention that embodies European gastronomic mastery.
1
Fillet the carp with skin and without bones, then cut into portion-sized pieces.
- Carp: 1 kg
2
Make a cut in each piece at a distance of 1-1.5 cm and insert anchovy fillet. Season the fish with salt and pepper to taste, fry in hot fat, and place on a dish.
- Anchovy fillet: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Chop the bacon finely, fry it, add finely chopped and lightly fried onion, pepper, and tomato puree, pour in the cream, and bring everything to a boil.
- Bacon: 100 g
- Onion: 1 head
- Fresh red pepper: 1 piece
- Tomato paste: 50 g
- Cream: 200 g
4
Pour the prepared sauce over the fish and simmer in the oven at moderate temperature for about 50 minutes.