Since ancient times, carp dishes have been considered a delicacy. Roast carp was served at the table of the emperors of China. Carp goes well with stewed and fresh vegetables, various sauces, spices, mushrooms. You can cook carp with honey - this will add originality to the fish.
Polish carp with honey sauce
Ingredients:
- whole carp weighing 1 kg;
- 2 tbsp. spoons of honey;
- a glass of dark beer;
- 50 g of raisins, chopped almonds, crackers;
- 1 lemon;
- a bunch of celery;
- 1 onion;
- a glass of dry red wine;
- 3 pieces of sugar;
- butter, ground ginger, salt, peppercorns.
Peel the fish, cut into portions, place the carp in a flat saucepan. Cook the broth from celery, onion, wine, pepper, ginger and lemon juice, pour the fish over it.
Boil the carp in this broth, then transfer to a preheated dish, keep warm.
Rub the vegetables through a sieve, add a glass of dark beer, sugar, honey, crushed crackers, almonds, raisins and butter. Boil the sauce for 15 minutes over low heat, then pour it over the finished carp.
Carp with honey and horseradish
Ingredients:
- 1 kg of fish;
- 1/2 cup honey;
- 2 sour apples;
- 300 ml of water;
- 100 g of grated horseradish;
- 50 g of celery, parsley;
- 1 onion;
- 1/4 lemon;
- pepper, salt, lavrushka, table vinegar.
Rinse the mirror carp, cut into portions, soak for 10 minutes with the vinegar solution.
Cook celery, onion, parsley in water with pepper and lavrushka. Pour the strained broth over the fish, cook until tender.
Decorate the finished dish with a slice of lemon, herbs, grated horseradish. Serve horseradish separately. To do this, grate horseradish, combine with grated apples, honey, add vinegar and fish broth.
