Carp cooked with beer
4 servings
30 minutes
A bright recipe in which the carp's best friends are honey and light beer. The beer in the pan will quickly turn into a fragrant sauce and lose its nature, so the finished carp can easily be served with a glass of light beer - don't overdo it.
1
Clean the carp from scales, gut it, remove the gills, rinse, and dry.
- Carp: 1 piece
2
Chop onion, carrot, and parsley root into strips and sauté in two tablespoons of heated oil. Add salt to taste.
- Onion: 2 heads
- Parsley root: 2 pieces
- Vegetable oil: 4 tablespoons
- Salt: to taste
3
Place the carp in a greased baking dish, stuff with part of the sautéed vegetables, season with salt and pepper to taste. Drizzle with honey mixed with 1 tablespoon of warm water.
- Carp: 1 piece
- Vegetable oil: 4 tablespoons
- Ground black pepper: to taste
- Honey: 1 teaspoon
4
Carefully pour beer (preferably light varieties) into the roasting pan, ensuring it doesn't touch the top part of the carp, and add the remaining sautéed vegetables.
- Beer: 2 glasss
- Parsley root: 2 pieces
5
Preheat the oven to 180 degrees and simmer the dish for 20-25 minutes.
- Parsley: to taste
- Dill: to taste
6
When serving at the table, garnish with parsley and dill on top.
