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Carp Recipes
from www.activeangler.com

Poached Carp

Clean, wash, salt the fish and let it sit for 10-15 minutes. In the meantime, set the vegetables to boil with 1 qt. of water, some salt, pepper and bay leaf. Let boil until the vegetables are tender. Then remove from heat, add the quartered potatoes and let boil for a few minutes. Then add the fish pieces. Let everything simmer, covered, until the fish and potatoes are done. After the fish has cooled off, remove from the pot and place in the middle of a platter, surrounded by vegetables and potatoes. Mix the oil with the lemon juice and 2-3 tablespoons of the poaching liquid and pour over the fish and vegetables. Then spread some chopped parsley on the top.

Ingredients

  • 2 lbs/1 kg carp
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 2-3 pepper berries
  • 1 bay leaf
  • 2 tablespoons lemon juice
  • 2 tablespoons oil
  • 2-3 potatoes
  • salt

 

Carp with Sour-Cream Sauce

Grease a shallow baking dish with butter. Season carp inside and out with salt and pepper. Place bay leaves on butter pats and lay them on top of the carp. Cover with sour cream and lemon juice. Bake in oven 350 degrees F for 40 minutes or when brown. Baste frequently. Serve with noodles or potatoes. Makes 4 servings.

Ingredients

  • 1/4 cup butter
  • 2 bay leaves
  • 1/3 cup of sour cream
  • 1 lemon, made into juice, or about 1 - 2 Tablespoons lemon juice
  • salt and pepper
  • 1 whole carp, 3-4 pound, cleaned

 

Carp Roasted with Onion

Cut up cleaned carp into large sections. Cut out small pockets in the carp meat. Sprinkle with salt. Mix grated onion with parsley and a little oil. Rub this mixture over the carp. Fill the holes also with a little of this mixture. Spread caraway seeds over the meat, pour some lemon juice on top. Roast in the oven at 350 degrees F. for about 30 minutes or until done. Serve with potatoes, roasted, mashed, or fried.

Ingredients

  • 1 pound of carp
  • 1 cup grated onion
  • 1/4 cup dried parsley
  • Oil
  • Lemon juice
  • Salt
  • Caraway seeds
  • Cumin (optional)

 

 

 

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