Cooking Grass Carp

Photo: www.poland-fish.com – Copyright | enlarged to square

BEFORE COOKING:

Thaw the frozen grass carp completely. Clean, rinse, and cut it into portions. If cooking the whole grass carp, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place the fish into a boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its height. Cook on low heat to avoid breaking the delicate flesh: fillets and medallions – for 15–20 minutes, very large pieces or the whole fish – for 30–40 minutes. Add garlic crushed with salt and sugar. You may also add lemon or onion slices, peppercorns, dill, marjoram, and other spices. Dried mushrooms can be added to the broth. Cook covered tightly. The grass carp is done when it turns a lighter color and the meat parts separate easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is worth using to prepare a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or with oil mixed with chives or mint. Serve it with salads, slaws, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!