Carp baked in foil on an onion bed
4 servings
75 minutes
Carp baked in foil on a bed of onions is a dish that embodies the simplicity and sophistication of European cuisine. Its roots trace back to the traditions of baking fish in its own juices, preserving its natural flavor and juiciness. The onion bed not only serves as a fragrant base but also infuses the fish with light sweetness and spiciness. The addition of bay leaves and black pepper adds refinement to the dish, while olive oil softens the texture and enhances the natural taste of carp. This dish is perfect for a family dinner or festive table as it is easy to prepare yet impresses with its rich flavor and appetizing aroma.
1
Clean the carp from scales and rinse with water. Remove the gills.
- Carp: 2 kg
2
Cut open the belly and remove the insides.
- Carp: 2 kg
3
Rinse the carp well inside and out, and dry it with paper towels.
- Carp: 2 kg
4
Peel the onion and slice it into thin quarter rings.
- Onion: 3 heads
5
Rub the carp with salt inside and out.
- Sea salt: to taste
6
Put the onion in a bowl, add a little salt, and mash it with your hands.
- Onion: 3 heads
- Sea salt: to taste
7
Add peppercorns and crushed bay leaf to the onion, and mix everything.
- Onion: 3 heads
- Bay leaf: 4 pieces
- Black peppercorns: 10 pieces
8
Spread foil on the work surface and lay a layer of onions. Place the carp on the onion bed.
- Onion: 3 heads
9
Put some onion inside the carp's belly.
- Onion: 3 heads
10
Cover the carp with onions on top and drizzle with olive oil.
- Onion: 3 heads
- Olive oil: 1 tablespoon
11
Wrap the carp in foil and marinate in the refrigerator for 2-3 hours or overnight.
- Carp: 2 kg
12
Preheat the oven to 180-200°C, place the carp wrapped in foil on a baking tray and bake for about an hour until cooked.
- Carp: 2 kg
