Monday, May 18, 2009

Carp with olives

  • 1 carp of about 1.5kg.
  • juice of 1 lemon
  • salt and pepper
  • 3-4 cloves of garlic
  • 1/2 bunch of parsley
  • 1/2 teaspoon thyme
  • a few rosemary leaves
  • 2 carrots
  • 2 tomatoes
  • 2dl. olive oil
  • 100g. olives
Clean carp, wash, wipe, drip with lemon juice, then salt and cut gashes in several pieces. Chop finely garlic and parsley, crush thyme and rosemary, add pepper and salt, mix, add 2-3 tablespoon of oil. Put part of this mixture into gashes and the rest inside the fish. Put the prepared carp into a fireproof dish or caserole greased with oil. Clean carrots, grate finely, wash tomatoes, peel and cut, remove stones frome olives and halve them. Heat about 1/2 dl. oil, add carrot, cook a little, add tomatoes and olive, add some salt, cook slowly intil all slightly tender. Place cooked vegetables and olives over the fish and bake in the ovenpreset at 175°C until quitetender. While baking baste with juice and add water if needed. With carp serve boiled potatoes poured over with some oil and sprinkled with chopped parsley.



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