Carp steak on a creamy vegetable bed
2 servings
20 minutes
Carp steak on a creamy-vegetable bed is a true gastronomic masterpiece that combines rich flavors and tender texture. Carp soaked in cream and olive oil gains softness and a rich taste, while the combination of fresh vegetables—onion, sweet pepper, spinach, and tomatoes—adds brightness and juiciness to the dish. Tarragon and white pepper contribute special notes, creating a refined aroma. The composition is completed by thick cream and sour cream, turning the sauce into silky tenderness. This recipe is an ideal choice for those wanting to try something original with fish while enjoying its softness and harmony of flavors. The dish is served hot and pairs excellently with a glass of white wine or a light garnish, highlighting its refined nature.
1
Separate the tarragon leaves from the stems.
2
Chop the pepper coarsely.
3
Cut the onion into thick half-rings.
4
Chop the spinach coarsely.
5
Cut the tomato into large pieces and salt it.
- Salt: to taste
6
Place the steaks in heated olive and butter in the frying pan. Add salt.
- Olive oil: 3 tablespoons
- Butter: 2 pieces
- Carp: 500 g
- Salt: to taste
7
Add onion and sweet pepper to the oil. Season with black and white pepper.
- White onion: 1 piece
- Green sweet pepper: 0.5 piece
- Ground black pepper: to taste
- Ground white pepper: to taste
8
After 4-5 minutes, reduce the heat to medium, flip the fish, and stir the onion and pepper. Add salt.
- Salt: to taste
9
Add tomato.
- Tomatoes: 1 piece
10
Place tarragon and spinach on top.
- Tarragon (estragon): 6 sprigs
- Spinach: 0.5 bunch
11
Cover with a lid.
12
Pour in the cream after 7–9 minutes.
- Cream 20% fat: 125 g
13
Add sour cream and season with chili pepper.
- Sour cream 25% fat: 3 tablespoons
- Chili powder: to taste
14
Mix the sauce and brush it over the steaks.
15
Once the sauce starts to boil, remove from heat and serve.
