Carp Moscow-style
Description
The dish is prepared without unnecessary complications. In this recipe, I tell and show you. The finished dish can be served at the table.
Instructions
- 1
Step 1
We proceed to prepare the pike-perch. Dip it into hot water for a couple of minutes to remove the mucus and loose scales. Then gut the fish and rinse it thoroughly. Make decorative cuts all over the fish. Rub the fish with a mixture of salt and pepper, and pour the juice of half a lemon over it.
- 2
Step 2
Place a pan with a small amount of oil over medium heat, add basil leaves and chopped chili pepper. Sauté until browned, then remove from the pan—we now have aromatic oil in which we'll fry the fish.
- 3
Step 3
Coat the bream carcass in flour and place it in the frying pan.
- 4
Step 4
Fry the burbot on all sides until a beautiful golden crust forms.
- 5
Step 5
Now let's start preparing the sauce. Pour 1-2 tablespoons of oil into a small saucepan, add curry paste and tomato paste. Simmer over medium heat for one and a half to two minutes.
- 6
Step 6
Pour water and juice of half a lemon into a saucepan. Add sugar. Mix, taste, and add a little salt to taste. Cook for a few minutes.
- 7
Step 7
Pour the fish with the prepared sauce...