Hungarian Carp
4 servings
35 minutes
Hungarian-style carp is a refined dish that reflects the richness of Hungarian cuisine flavors. This recipe originates from the traditions of Hungary's coastal regions, where carp is one of the most popular fish species. Its tender meat absorbs the aromas of a spicy broth with paprika, onions, and fresh vegetables, creating a rich, piquant taste. The broth, brought to perfect consistency with gelatin, turns the dish into a true gastronomic masterpiece—jellied with appetizing pieces of fish. Garnished with green peppers, tomatoes, and boiled eggs, Hungarian-style carp looks festive and appealing. This dish is perfect for special occasions and family dinners, reminding one of the rich history and warmth of a Hungarian home.
1
Clean the carp from scales and entrails, remove the head, tail, and fins, and wash thoroughly.
2
Then fillet the fish with skin, but without bones.
3
Boil a strong broth from the head and tail, add chopped onion, part of the pepper and tomatoes, as well as paprika and salt to taste.
- Onion: 1 head
- Green pepper: 3 pieces
- Tomatoes: 3 pieces
- Paprika: to taste
- Salt: to taste
4
When the broth is ready (in about an hour), immerse the chopped fillet and cook until done. Then carefully remove the pieces of fish, strain the broth, and add gelatin to it.
- Carp: 1 piece
5
Place fish pieces on a plate, pour broth over them, and let them set. Before serving, you can garnish the dish with green peppers, tomatoes, and boiled eggs.
- Green pepper: 3 pieces
- Tomatoes: 3 pieces
- Chicken egg: 2 pieces