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Carp or carp braised in beer
1 serving
Cut the prepared fish into portions, salt, pepper, pour vinegar and stand in the cold for 1 hour, putting in an enameled saucepan. Coarsely grate the crumbs of stale white bread. Pour beer into the saute pan, add butter. Boil, put the fish (along with the marinade), sprinkle with grated white bread, pitted raisins and finely grated lemon zest. Bring to a boil and continue to simmer on a low heat, closing the dishes with a lid, for 40-45 minutes. Put the fish with the sauce on the dish. Serve the side dish separately with hot boiled potatoes topped with butter. If desired, sugar can be added to the sauce to taste.
Cut the prepared fish into portions, salt, pepper, pour vinegar and stand in the cold for 1 hour, putting in an enameled saucepan. Coarsely grate the crumbs of stale white bread. Pour beer into the saute pan, add butter. Boil, put the fish (along with the marinade), sprinkle with grated white bread, pitted raisins and finely grated lemon zest. Bring to a boil and continue to simmer on a low heat, closing the dishes with a lid, for 40-45 minutes. Put the fish with the sauce on the dish. Serve the side dish separately with hot boiled potatoes topped with butter. If desired, sugar can be added to the sauce to taste.
salt to taste, vinegar with water to taste 1 glass, carp - 700-800 g, or carp - 700-800 g, white bread - 120 g, pepper to taste, vegetable oil - 1.5 tbsp. spoons, lemon zest to taste, raisins - 60 g, beer - 1.5 cups
