Description
This wonderful recipe Alexandre Dumas brought from Russia, which traveled in 1858 and 1859, During this time, Dumas is highly enriched my knowledge about our country, including in the culinary field - he learned to cook Russian soup, Russian cold soup, kórnik and of course carp in Moscow. Fish cooked by this recipe turns out amazingly tender, without peculiar smell.
Ingredients
-
Carp
1 шт
-
Unfiltered beer
500 мл
-
Vodka
200 мл
-
Butter
100 г
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Flour
2 ст. л.
-
Parsley
1 пуч.
-
Garlic
2 зуб.
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Carnation
3 шт
-
A mixture of spices
-
Onion
1 шт
-
Salt
1 ст. л.
-
Black pepper
1 ч. л.
Cooking
Clean the carp off the scales, cut off the head, wash thoroughly. Cut into pieces, RUB with salt and leave for two hours. If you give the carp a good proselytise, it will not fall apart while stewing.
In a deep frying pan melt the butter, add the flour, beer and vodka. Put prosalovskaya fish. Add finely chopped parsley, seasonings, onion and garlic, cut into slices, pepper and cloves. Carp simmer 45 minutes over medium heat.
Serve the carp with herbs or sauce in which it was stewed.
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