Description
Carp, a fish of the carp family is one of the most delicious fish of freshwater reservoirs. It is usually large, bold and has tender meat. Due to the fact that the meat on the drums so much, this fish is sometimes called the "river pig". Of carp it is possible to prepare a wide variety of dishes. Carp can be broiled, fried, baked, and minced meat to prepare meatballs or the meatballs. Depending on what you want to cook of carp, the fish is either cooked whole or cut into steaks, or mill. Offer to cook a carp, baked in the marinade.
Ingredients
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Fish
2.5 kg
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Dry white wine
180 ml
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Olive oil
40 ml
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Soy sauce
40 ml
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Salt
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Black pepper
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Spices
Cooking
Carp cleaned of scales, disemboweled and washed. Cut off the head, tail and fins.
Cut carp into fillets, then cut into pieces of a width of 3-4 cm
Prepare the marinade. In a Cup, mix olive oil, soy sauce and wine.
Put the pieces of carp in a form (the form must be folded to size of fish).
Pour the marinade on top. On top sprinkle with spices for fish and freshly ground pepper, or a little salt. Carp marinade for at least 30 minutes. Turn the fish several times (first time turning over, don't forget to sprinkle with salt, pepper and spices the other side).
Pickled carp put in preheated to 180 degrees oven and bake in the marinade for 30-40 minutes (cooking time depends on your oven and the form in which cook). I was prepared in ceramic form, it took me about 35 minutes. During baking the fish occasionally watering marinade.
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