Carp-based dishes

You will need a large 2 or 3-kilo carp. First thing you need to do is scale and gut the fish, wash it and cut it cross wise into finger-thick slabs. Optionally you may want to leave the fish as it is and simply season it with salt and lemon juice before grilling.

Ștefan Baciu, 10.10.2013, 18:22

You will need a large 2 or 3-kilo carp. First thing you need to do is scale and gut the fish, wash it and cut it cross wise into finger-thick slabs. Optionally you may want to leave the fish as it is and simply season it with salt and lemon juice before grilling.

Store it in your cooling box until you reach your desired barbeque site. Set up the barbeque and make sure you soak the fish slabs in olive oil in order not to get stuck to the grate. Place the fish directly on the grill or open fire. Cook fish for approximately 3 minutes then turn fish over and grill an additional 3-5 minutes.

If you cook the fish uncut, you want to place the fish with the belly facing the embers. In order to preserve the juice and the flavours inside, attach the sides of the belly with toothpicks. Remove fish and board from grill and allow to rest for 5 minutes before serving.

In the meanwhile, you can prepare a lovely tomato juice, for which you will need half a kilo of tomatoes, two garlic heads and freshly chopped parsley. Dice the tomatoes and boil them in a bit of hot water. Add the chopped garlic and the parsley and salt and pepper to taste. Optionally you can add some fresh basil or dried savory. Serve with a glass of cold white wine.

Enjoy!