Porkolt carp
Instructions
Clean and fillet a carp of 2000 g weight.
Brown slowly 400 g sliced onion in a tablespoon of lard.
Prepare a light fish broth with heads, bones and skin of carp and a bunch of herbs (celery, parsley, Bay leaves and a fresh spring onion).
Arrange on onions fried carp fillets, chopped peppers 3 thin strips and chopped 3 tomatoes.
Add salt, pepper and cover with the fish stock.
Bake for 40 minutes in the oven already warm to 180 degrees.
Ingredients and dosing for 4 persons
- 1 2000 g carp
- 400 g of sliced onions
- 1 tablespoon of lard
- Celery
- Parsley
- Some leaves of laurel
- 1 fresh chives
- 3 peppers into thin strips
- 3 tomatoes