Lightly salted carp
4 servings
30 minutes
Salted carp is a classic dish of Russian cuisine that combines the tenderness of fresh fish with the spiciness of spices. Historically, salted fish was popular among fishermen and peasants because it is easy to prepare and keeps fresh for a long time. Carp infused with the aromas of salt, sugar, pepper, and vodka acquires a rich flavor with subtle sweet-spicy notes. After a day of marinating, the fillet becomes soft and juicy, making it perfect for serving with black bread, herbs, or fresh vegetables. This dish can be served as an appetizer on a festive table or used in traditional Russian meals. Salted carp is a great example of how simple ingredients turn into an exquisite treat.
1
Clean the carp from scales, remove the head, gut it, and rinse.
- Carp: 1 piece
2
Mix all dry ingredients with vodka, evenly coat the fish fillet on the flesh side and skin side.
- Coarse salt: 3 tablespoons
- Sugar: 1 tablespoon
- Ground black pepper: 1 teaspoon
- Vodka: 1 tablespoon
3
Layer the fillets flesh side to flesh side and place in a tray.
4
Cover with a damp cloth and refrigerate for at least a day.