Oriental carp
Instructions
The CARP cleaned inside and out.
Keep it soaked in cold water for 2 hours.
Sprinkle coarse salt and let it sit for half an hour.
Wash and cut it into rather large trance.
Put on the bottom of a casserole with a layer of onions and almonds, sprinkle with raisins soaked and squeezed.
Lie down on the fish, pour water, add salt, pepper and add the sugar lumps.
Cover and cook over low heat for an hour.
Gently remove the slices, arrange on a serving dish.
Pass through a sieve the cooking sauce, pour over fish the most dense and around the most clear.
Let cool.
The accompanying wine: Colli Berici Tocai Italico, Colli Del Trasimeno DOC Bianco DOC, Gravina DOC White.
Ingredients and dosing for 4 persons
- 1 carp from 1000 g
- 400 g of onions
- 12 almonds
- 15 g of sultanas
- 2 sugar cubes
- Coarse salt
- Salt
- Pepper