Carp in red wine
Description
A very simple dish to prepare, it can be served warm with sour cream or garlic sauce, slices of toasted baguette, or a vegetable salad. It goes perfectly with any side dish of your choice.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale the fish. Make an incision along the carp's belly and remove the innards, then thoroughly rinse inside and out.
- 2
Step 2
Cut the fish into portion pieces, removing the head, tail, and fins. Heat vegetable oil in a skillet and place the fish pieces in it. Fry for 3 minutes on each side until golden brown.
- 3
Step 3
Sprinkle the fish with salt, ground black pepper, and add bay leaves. You can enhance the dish with any herbs and spices according to your taste.
- 4
Step 4
Pour in red or white wine of any strength. It is best to use table wines rather than sweet ones, as they will overpower the fish aroma and give the dish a pleasant slight tartness in flavor.
- 5
Step 5
Cover the pan with a lid and simmer over medium heat for about 10–12 minutes, until the wine has evaporated. During this time, the fish flesh will release its juices. You can add a pressed garlic clove at the very end if you enjoy such aromas and flavors in your dish.
- 6
Step 6
Place the carp pieces on a plate and top with the remaining sauce. Serve the dish warm.