Stewed Carp with Root Vegetables
Main Dishes • Author's
Description
This recipe is taken from the book 'Food Journey: Traditions, Recipes, Street Food. A Culinary Adventure through 11 Football Capitals of Russia. Look and Try!'. John Smith, founder of 'Smith's Kitchen': 'Carp is a river fish from the carp family. When prepared with root vegetables, it becomes extraordinarily tender, flavorful, and aromatic. Every fish has a specific smell. To soften this aroma, Russian cuisine has historically used a large amount of root vegetables, onions, and spices when cooking fish, and often added cucumber brine (1/2 cup of brine per 1 liter of water) to the dish.'
Ingredients
- Pangasius 40 oz
- Onion 10 oz
- Carrot 10 oz
- Celery salt 5 oz
- Parsnip 5 oz
- Radish 10 oz
- Tomatoes 20 oz
- Garlic 0 oz
- Sugar 0 oz
- Butter 0 oz
- Bay leaf 0 oz
- 9% Vinegar 0 fl oz
- Water 5 fl oz
- Safflower Oil 5 fl oz
- Allspice berries 0 oz
- Mild Chili Spice 0 oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Rinse the fillet of silver carp under running water.
Step 2
Sauté in sunflower oil until lightly golden brown.
Step 3
Cut the carrot, onion, celery root, parsnip, and radish into thick sticks.
Step 4
In a saucepan, alternate layers of fried fish and layers of sliced root vegetables.
Step 5
Add salt, black peppercorns, bay leaf, chili pepper, sugar, and vinegar diluted with water.
Step 6
Cover with a lid and cook on low heat for 2 to 2.5 hours.
Step 7
Dice the tomato into medium-sized cubes.
Step 8
Ten minutes before it's done, add the chopped tomato, garlic, and butter.
Step 9
Serve with boiled potatoes in their jackets.
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