Cooking Silver Carp

BEFORE COOKING:

Thaw the frozen silver carp completely. Clean, rinse, and cut it into portions. If cooking the silver carp whole, 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 body. Cook on low heat so as not to break the delicate flesh: fillets and medallions – for 20–25 minutes; very large pieces or the whole fish – for 40–50 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, basil, marjoram, thyme, saffron, and other spices. Dried mushrooms can also be added to the broth. Cook under a tight lid. The silver carp is done when it changes to a lighter color and the pieces of flesh easily separate.

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 combined with chives or mint. It is served alongside raw vegetable salads, regular salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!