Carp Mediterranean

Description

Delicious Carpiquet with spicy sauce!!! One of my "signature" dishes. Very tasty!!! Pleased with their men on February 23))) As always - was in the wild delight)))

Ingredients

Carp

2 piece
Lemon juice

2 Tbsp
Parsley

1 coup
Butter

4 Tbsp
Bread crumbs

4 Tbsp
Onion

1 piece
Olive oil

2 Tbsp
Tomato paste

1 Tbsp
Tomatoes in own juice

1 can
Balsamic

2 tsp
Ham

150 g
Green olives

100 g
Bay leaf

1 piece

Cooking

Carp salt, pepper and drizzle with juice. To give a little lie down.

In the abdomen of each fish to enclose the parsley (whole, not cut). The toothpick I stuck just to take a picture.

Fry the carp on both sides in the butter until a beautiful crust. (I have my "horse" didn't fried just not come up with anything!!!))). Fried carp sprinkle with breadcrumbs and bake in a preheated 180 degree oven for about 25 minutes.

While the fish bakes make the sauce. Fry in olive oil onions.

Add the tomato puree, Bay leaf and tomatoes. Simmer on medium heat for about 15 minutes.

Ham cut into small cubes.

Olives also sliced finely.

Of tomato sauce throw out Bay leaf, puree them in the sauce poresku.

Mix the sauce with ham and olives, add vinegar and salt to taste.

By this time more prepared!

Spread on plates and serve with sauce!!! I did baked one large Carpiquet!!! First- fry it, and secondly, to cut the elephant into pieces was also very uncomfortable. So better to take 2 medium carp or even 4 little ones!!!

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