Sunday, March 8, 2009

Carp with red wine

  • 1 carp of 1/1,5kg.
  • 40g. butter
  • 1 onion
  • 3 paprikas
  • 1 lemon
  • 2 tablespoons chopped parsley
  • salt
  • 2-3dl. red wine
Heat butter or oil, add finely chopped onion cook it a little to soften, add cored paprikas cut into strips, cook, on until tender. Clean fish, wash well, wipe, sprinkle with lemon juice, rub with salt and parsley inside and outside. Grease a fireproof dish, put in fish, cover with stewed onion and paprikas. Bake in the oven preheated to 175°C. While baking, baste with juice to which wine is gradualy added. Bake until nicely brown. Serve in the same dish. As an accomplishment serve mashed or boiled potatoes.



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