Carp with sorrel
4 servings
35 minutes
Carp with sorrel is a dish that combines the tender, juicy meat of fish with the tangy acidity of sorrel. It has deep roots in Russian cuisine, where the combination of fish and greens was often used to create harmonious flavors. Carp baked with onions, bay leaves, and spices acquires a rich aroma, while sorrel adds freshness and a slight acidity. Butter softens the taste, and dill and eggs add contrast and richness. This dish not only delights gourmets with its exquisite flavor but also serves as a wonderful option for festive tables or cozy family dinners.
1
Gut the carp, rub with salt, place in a saucepan, add chopped onion, pepper, bay leaf, pour in a little water, salt, and cover. Place in a preheated oven for about half an hour.
- Carp: 1 piece
- Onion: 4 heads
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Meanwhile, sort the sorrel, remove the stems, wash it, chop it coarsely, add a little water, and simmer for 20 minutes on low heat, strain, season with salt, and mix with butter.
- Sorrel: 900 g
- Butter: 2 tablespoons
- Salt: to taste
3
Place the cooked carp on a dish, put sorrel on one side and sprinkle with dill, and on the other side, add sliced hard-boiled eggs.
- Sorrel: 900 g
- Dill: to taste
- Chicken egg: 2 pieces
