Crucian carp in mayonnaise sauce
1 serving
20 minutes
Carp in mayonnaise sauce is an unusual combination of tender river carp with aromatic herbs and spicy seasonings. The dish stems from culinary experiments of author cuisine that combines the freshness of basil, the mild heat of jalapeño, and the tanginess of lime. The mayonnaise sauce not only highlights the fish's natural juiciness but also adds a creamy texture, while the golden crust obtained from frying in a mixture of butter and olive oil makes the carp especially appetizing. An ideal choice for lovers of vibrant flavor contrasts, this dish pairs excellently with rice or fresh vegetables, creating a harmonious gastronomic ensemble. The pleasant warmth of spices and herbs makes it perfect for both cozy family dinners and festive gatherings.
1
Mix finely chopped basil and mayonnaise in a deep bowl.
- Green basil: 5 g
- Purple basil: 5 g
- Mayonnaise: 3 tablespoons
2
Sprinkle with lime juice.
- Lime: 1 piece
3
Season with black pepper.
- Ground black pepper: 5 g
4
Add finely chopped jalapeño.
- Canned (pickled) jalapenos: 1 teaspoon
5
Mix thoroughly.
6
Cut the onion into large slices.
- Onion: 70 g
7
Make several shallow cuts on the sides of the fish.
8
Pat the crucian carp with paper towels, coat it inside and out with the prepared sauce, then secure the bottom of the sides with toothpicks.
- Crucian carp: 1 piece
- Mayonnaise: 3 tablespoons
- Green basil: 5 g
- Purple basil: 5 g
- Canned (pickled) jalapenos: 1 teaspoon
- Ground black pepper: 5 g
9
In a heated pan with butter and olive oil, add the fish and onion.
- Crucian carp: 1 piece
- Onion: 70 g
- Olive oil: 1 tablespoon
- Butter: 20 g
10
To salt.
- Salt: to taste
11
After 3-5 minutes, once the fish is browned, flip it. Stir the onion.
12
Reduce the heat and cover with a lid.
13
The dish will be ready in 5-7 minutes. Transfer to a plate and serve.
