A fish

Drunken carp


Ingredients for Making Drunk Carp

  1. Carcass carcass 1-1.5 kg
  2. Smoked bacon 100 grams
  3. Bell pepper 2 pieces
  4. Onions 4-5 pieces
  5. Tomatoes 4-5 pieces
  6. Prunes 150 grams
  7. Chopped walnuts 50 grams
  8. White wine 350 grams
  9. Pickled cucumbers 3 pieces
  10. Vegetable oil 4 tablespoons
  11. Оль teaspoon table salt
  12. Ground red pepper half a teaspoon
  13. Ground black pepper ¼ teaspoon
  • Main ingredients
  • Serving 2 servings
  • World Cuisine

Inventory:

Cutting board, Knife, Baking tray, Frying pan, Kitchen stove, Teaspoon, Tablespoon, Shovel

Making drunk carp:

Step 1: Fish Processing.

Wash the fish with cold water, clean from scales, remove the fins with a knife, carefully remove the inside of the fish, remove the white film and blood clots. Cut off the head, wash the fish with cold water to remove residual blood and scales and rub it with salt. On one side, make several cuts, the distance between which should be about 2 cm. Cut smoked bacon into small pieces and place them in the holes. Pour oil on a baking sheet and place fish on it.

Step 2: Preparing the ingredients for the sauce.

Pour prunes with hot water for 10 minutes. Peel the onion, rinse with water, cut into rings, wash the sweet pepper, remove the seeds and stalk, cut into rings or strips. Now you need to get the seeds from the prunes and chop it, and wash and chop the tomatoes.

Step 3: Fry the sauce.

Heat the pan over medium heat, pour oil, put onion rings, fry it until it is yellowish-golden in color. Add red and black ground pepper, sweet pepper, tomatoes, nuts, prunes and salt to the onion. Stir the sauce, after 5 minutes pour the wine and simmer another 10 minutes.

Step 4: Bake the carp.

Pour the fish with sauce and bake over medium heat at a temperature of 200 degrees, for 50 - 60 minutes. During baking, juice will stand out - they need to periodically water the "drunk" carp.

Step 5: Serve the drunken carp.

Drunken carp- This is a dish that must be served in a warm form. Do not get it out of the pan, so as not to disrupt the design, divide it into portions. Cut pickles in circles or slices, decorate the fish with them. This dish goes well with side dishes of potatoes, rice or vegetables. Good appetite!

Recipe Tips:

- - Do not forget to remove the gills from the fish during cleaning, otherwise it can get an unpleasant bitter taste when baking, boiling or frying.

- - If the gall bladder bursts during cleaning, rinse the fish thoroughly and rub it with salt.

- - Vegetable oil cannot be stored in clay dishes; this will give the dish cooked on it an unpleasant odor.