Braised carp

Braised carp

Chopped onion cover with water, bring to boil, discard in a sieve, cool and put in a saucepan, then add butter, tomato juice, peeled and chopped tomatoes, pour white wine and salt.

Peeled and minced pieces of salted carp put on onions and tomatoes, cover and simmer in the oven for 30 minutes, then remove, and onions and tomatoes through a sieve. All stewed carp is ready. Bon appetit!

Braised carp


  • 1 kg carp
  • 100 g onions
  • 1 tbsp. tomato juice
  • 750 g roasted potatoes
  • 150 g white wine
  • 50 g butter
  • 200 g fresh tomatoes
  • greens
  • salt — to taste


  • On a garnish submit a fried potato and sprinkle with herbs. Feeding on the table a big fish cooked in the pan, you have to put it on a dish vertebral bone up, gently pressing and thereby expanding the abdominal part of the vertebral bone remains in the middle, making it easy to take the flesh from both sides.
  • Suitable for cooking all types of fish, but herring, carp, Cisco, sabrefish, saffron cod and smelt cooked less tasty than fried.
  • When boiling the cod, flounder, catfish and pike to neutralize their odor, recommended, in addition to roots and onions, add to each litre of water 100 g of cucumber brine.

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