Carp is baked in the oven, fried, boiled or stewed. This fish is best served with a hot or cold sauce, such as Chinese sweet and sour or tender creamy, nutty, sour cream, or tomato sauce.
Sour cream sauce
To make sour cream sauce, you will need: 200 g of sour cream, 5 cloves of garlic, dill, parsley, 20-30 g of ginger root, zest of one lemon, olive oil, salt and black pepper.
First, beat the sour cream with black pepper and salt, then rub the ginger and lemon zest on a fine grater. Dill and parsley greens should be chopped together with garlic, after which everything should be mixed with sour cream, adding a few drops of olive oil.
Sweet and sour sauce
To make a sweet and sour sauce for carp, take 3 tablespoons each of apple cider vinegar and white wine, 2 cloves of garlic, a small piece of ginger, 150 ml of water and 2 tablespoons each of soy sauce, tomato paste and sugar.
In a deep bowl, mix the soy sauce, wine, tomato paste and apple cider vinegar, then add water, sugar and a little salt. Cut the ginger and garlic into slices and lightly fry in a saucepan, then pour the contents of the bowl into it and bring the mixture to a boil. If desired, you can make the sauce thicker with starch diluted in cold water.
Cream sauce
For fried or boiled carp, you can prepare a sauce from 200 g of butter, 4 large onions and 0.5 cups of sour cream, adding 1 tablespoon of turmeric to the mixture. Chop the onion and then sauté in butter until clear. After that, put sour cream and turmeric. Carp is poured with ready-made sauce and served.
Tomato sauce
Carp goes well with fresh onion-tomato sauce. To prepare it, take 4 large onions, cut them into thin half rings and fry in vegetable oil for 10 minutes. Then add 2 tablespoons of tomato paste, salt and pepper. The mixture is continued to fry for about 3 minutes, then the sauce is spread over the cooked fish.
Peanut sauce
To prepare the original nut sauce, you need to take half a glass of peeled walnuts, parsley, 1 onion, one tablespoon each of butter and 3% vinegar, as well as half a teaspoon of flour and 2 cloves of garlic. First, the onion is finely chopped and fried in butter, after which flour is added, diluted with water or fish broth and boiled well. The sauce is filled with crushed garlic, spices, chopped parsley and vinegar. The cooked fish is poured with hot sauce and cooled. The dish is served cold.
