Wednesday, July 15, 2009

Romanian carp with white wine

  • 1-1.5kg. carp
  • 500-600g. onion
  • 2dl. oil
  • 2 bayleaves
  • 2 tbsp. flour
  • 3-4dl. white wine
  • 1 lemon
  • parsley
  • salt and pepper
To prepare this recipe, Romanian carp with white wine, follow our directions:
Remove scales form fish, draw, wash well, wipe, salt and cut gashes on both sides. Heat oil add peeled onion cut into tin slices, add pepper, bayleaf, cook slowly until soft and light brown. Roll carp in flour, fry on both sides in heated oil. Put it into an enamelled djuvetch, cover with cooked onion, pour wine over and bake in the oven preset at 175°C about 30-40 minutes.

When done, take it out carefully, place on a long plate and put in a a warm place. Pass sauce through a sieve, add some water as needed, cook shortly and pour over the fish. Garnish with lemon rounds and parsley leaves. Serve with cooked rice sprinkled with chopped parsley. Bon appetit.

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