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Roast Carp With Julienne Vegetables

Western.Chefs's picture
Ingredients
  Carp 3 Pound, cleaned (14 Kilogram)
  Vinegar 1⁄4 Cup (4 tbs) (Or As Required)
  Thyme sprigs 2
  Parsley sprigs 2
  Rosemary sprigs 2
  Soy sauce 2 Tablespoon
  Butter 50 Gram, cut into pieces (1/4 Cup)
  Garlic 1 Clove (5 gm), finely sliced
  Root ginger 1⁄2 Inch, finely sliced
  Carrots 2
  Cucumber 1
  Scallions 4
  Chicken stock 2 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Soak the carp in cold salted water for 30 minutes.
Preheat the oven to 375°F (100°C).
Rinse the fish in vinegar and water and dry on thick paper towels.
Rub the fish with plenty of salt and pepper.
Arrange a bed of herbs in a roasting pan and lay the carp on the herbs.
Sprinkle the soy sauce over the fish and cover with the butter, garlic and ginger.
Place a piece of greased waxed paper over the fish to prevent it from burning.
Roast for 30 to 40 minutes.
Meanwhile cut the carrots, cucumber and scallions into small julienne strips.
Put the vegetables into a saucepan, cover with salted water and simmer for 5 minutes.
Drain and set aside.
Arrange the fish on a serving dish and garnish with the vegetables.
Pour the stock into the roasting pan and bring to a boil.
Strain the sauce over the fish and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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