A very exquisite dish used to be served only to the master's table. A wonderful combination of delicate fish and garlic oil will give a delicate unforgettable taste.
It is necessary
- - 1 carp;
- - 250 g butter;
- - 10 pieces. peas of black pepper;
- - 3 pcs. heads of garlic;
- - 20 ml of vegetable oil;
- - 150 g of parsley;
- - 150 g of dill greens;
- - 100 g of fresh salad;
- - 1 PC. lemon;
- - salt to taste.
Instructions
Step 1
Take a large carp, rinse thoroughly in running cold water, clean the scales with a sharp short knife. Do not touch the head and tail. Make a small incision along the bottom of the belly and remove the insides. Rinse well again and let dry a little. Make incisions in the ridge so that all bones are cut. Spread the fish carcass with vegetable oil, salt. Crush the pepper in a mortar and brush the fish with it.
Step 2
Wash and peel the garlic. Crush each clove in a garlic press. Soften the butter and stir in the garlic. Rinse and dry the herbs, chop finely or chop with a blender and add to the butter.
Step 3
Take the fish, remove the pepper and place the fish carcass on the grill rack. Bake on each side for 15 minutes on medium heat. Remove the fish and brush the inside and outside with the butter and garlic sauce, place it back on the grill and bake until crisp. Serve with fresh herbs and lemon.
