fried carp with sauce
Many options for cooking carp recede if a new dish appears in the piggy bank of recipes – carp with carrot sauce! The recipe is not complicated, juicy fish – incredibly tasty! Dish It looks beautiful, literally royal! Able to turn lunch into holiday ceremony. The idea of serving is painful!
Carp sauce in Astrakhan
To make carp with carrot sauce will need:
- Fish – 600g
- Vegetable oil
- Tarragon leaves
- Carrots – 2 pcs.
- Cream – about 100 ml.
- Garlic – 2-3 cloves.
Carrot sauce can be served in the original potato baskets whose recipe is on site. The carp has tender, juicy, slightly sweet meat. Special It does not require spices, since the taste of this fish is original in itself. Light, slightly reminiscent of anise, tarragon flavor is the best addition to the “Astrakhan” dish. If you don’t like the smell tarragon, add parsley to the fish.
Carp sauce is prepared So:
Before frying the fillet, make a brackish solution (on 250 ml of water 1 dec. l salt). Pour in fillet or portion slices brine for 5-7 minutes. Drain and dry the filet on a napkin. Then the tender slices will not fall apart and will cover during roasting rosy crust. You can add a little pepper to taste.
Fry the sazan and get carrot sauce.
Cut the carrots into small cubes, add the cream, chopped garlic. Stew a little with the addition of pepper and salt. Density depends on preferences. Whip the finished mass in blender.
Put cream sauce in potato baskets or tartlets. Put pieces of carp on plates, decorate with tarragon leaves or parsley.
If there are no tartlets, there’s no time to mess around with baskets. use ordinary cucumbers. Make portioned cups out of them. And delicious and beautiful!
Tasty ideas
With such tasty fish as carp, you can serve light “green” salads: lolo-rossa, romano, arugula. Original help out in winter homemade preparations: pickled cucumbers on vodka, pickled quince or tarragon salad.
