Cheese calculator
Winemaking
Carp isn’t just those distinctive steaks, breaded and pan-fried or prepared in vegetable aspic. This fish, rich in vitamins A, B1, B2, B3, B6, B12, D and K, as well as phosphorus, omega-3 fatty acids and protein, is a great base for many different dishes. Traditionally, carp is associated with the Christmas Eve supper, but it’s worth discovering that it tastes excellent not only in the typical holiday version. Today we present one of our experts’ ideas - a recipe for aromatic carp prepared in a Roman pot! If anyone thought such a pot could only be used for baking crusty bread or making stew, they’ll be pleasantly surprised. Roman pots are extremely versatile - and in the company of carp they get to feel like ...a fish in water;) See for yourself - let the carp speak with its full flavor!
Recipe for carp in a Roman pot
Preparation:
Mix water with salt, sugar and "Fish Marinade" to prepare the brine. Marinate the cleaned carp and leave it for at least 8-12 hours in the refrigerator. After this time, cut the fish into steaks. If you like spicy flavors, lightly sprinkle the carp with "Hot Bites for ham cooker" or a pinch of chili pepper.
Soak the Roman pot completely in lukewarm water. This should take no less than 20 minutes. After soaking, place the carp steaks in the pot and pour in 1/2 cup of water or dry white wine. Slice the vegetables and lightly season with salt and your favorite spices, then arrange them around the fish. Sprinkle everything with chopped parsley.
Cover the Roman pot with the lid and place it in a cold oven. Set the temperature to 150°C. Once the oven has heated up, bake the carp for 40 minutes, then remove the lid and leave the dish in the oven for about 10-15 minutes more.
And it’s ready. You can serve the carp at the table directly in the Roman pot - just be careful not to burn yourself (and use a trivet for hot dishes). Served this way, the carp will undoubtedly whet the appetite even of those diners who haven’t yet had the chance to properly appreciate this royal fish.
