Steamed Silver Carp with Roots
4 servings
60 minutes
The recipe is taken from the book "FOODBALL. Traditions. Recipes. Street Food. A Culinary Journey Through 11 Football Capitals of Russia. Look and Taste!" Oleg Kuchkov, founder, restaurant "Kuchkov's Pies": "Steamed silver carp is a river fish of the carp family. Cooked with roots, it turns out unusually tender, tasty and aromatic. Any fish has a specific smell. To soften this smell, when cooking fish in Russian cuisine, they have long used a large amount of roots, onions and spices, very often cucumber brine was added to the cooked fish (1/2 cup of brine per 1 liter of water).
1
Rinse the fillet of the bighead carp under running water.
- Silver carp fillet: 1200 g
2
Fry in sunflower oil until lightly golden brown.
- Sunflower oil: 200 ml
- Silver carp fillet: 1200 g
3
Cut the carrot, onion, celery root, parsnip, and radish into large sticks.
- Carrot: 300 g
- Onion: 300 g
- Celeriac: 200 g
- Parsnip root: 100 g
- Radish (daikon/black): 300 g
4
In a saucepan, alternate layers of fried fish and layers of sliced roots.
- Silver carp fillet: 1200 g
- Carrot: 300 g
- Onion: 300 g
- Celeriac: 200 g
- Parsnip root: 100 g
- Radish (daikon/black): 300 g
5
Add salt, black peppercorns, bay leaf, hot chili pepper, sugar, and vinegar diluted with water.
- Salt: 30 g
- Allspice berries (whole): 5 g
- Bay leaf: 5 g
- Chili pepper: 5 g
- Sugar: 30 g
- 9% table vinegar: 20 ml
- Water: 100 ml
6
Cover with a lid and cook on low heat for 2-2.5 hours.
7
Cut the tomato into medium cubes.
- Tomatoes: 500 g
8
Ten minutes before readiness, add chopped tomato, garlic, and butter.
- Tomatoes: 500 g
- Garlic: 8 g
- Butter: 50 g
9
Serve with potatoes boiled in their skins.
