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Carp braised with onions
1 serving
Chop off the head from the peeled and gutted carp, cut it along the ridge into two parts, cut into portions, salt, sprinkle with ground bitter pepper, bake in flour and fry in vegetable oil. Lightly fry the onions in vegetable oil. Put half of it in a saucepan or saucepan, adding bay leaves, allspice and bitter pepper, vinegar and sugar. Lay the fried fish on these products, sprinkle with the remains of the fried onions on top, pour over the broth prepared from the head, bones and fins of the carp, and simmer until tender. Serve the carp with the oil-fried potatoes, pour over the juice in which it was stewed, sprinkle with herbs.
Chop off the head from the peeled and gutted carp, cut it along the ridge into two parts, cut into portions, salt, sprinkle with ground bitter pepper, bake in flour and fry in vegetable oil. Lightly fry the onions in vegetable oil. Put half of it in a saucepan or saucepan, adding bay leaves, allspice and bitter pepper, vinegar and sugar. Lay the fried fish on these products, sprinkle with the remains of the fried onions on top, pour over the broth prepared from the head, bones and fins of the carp, and simmer until tender. Serve the carp with the oil-fried potatoes, pour over the juice in which it was stewed, sprinkle with herbs.
carp - 1 kg, vegetable oil - 5 tbsp. spoons, wheat flour - 1 tbsp. spoon, vinegar - 2 tbsp. spoons, sugar - 1 tbsp. spoon, black pepper - 2 peas, allspice - 2 peas, onions - 600 g, greens to taste
