DRUNKEN CARP

DRUNKEN CARP

When the carp gets “drunk” in the oven and filled with rice, vegetables, prunes and onions, after cooking, gets brought out in the pan to the hungry guests, a fanciful culinary experience follows one that is hard to forget. The most popular river fish topped with wine in the final stage of cooking gets a golden colour which gives the impression of an inviting bite.

 

Ingredients (8 people)

3 kg of processed carp in one piece; 800g chopped onion; 500 g rice; 3 eggplants; 3 fresh pepper; 100 g of prunes; 200 g of fat; 2 dl wine; 3 dl water; salt; pepper

 

Preparation

Carp is cleaned and washed, then sliced crosswise along the entire body. It is then salted, inside and out. Before stuffing, the vegetables are sautéed. In a frying pan, in hot fat, add one by one – onion, eggplant, peppers and rice. Salted carp are then placed in a baking pan previously smeared with fat and staffed with the sautéed stuffing. What does not fit in the carp, is placed around the pan. Pour 3 dl of water to cook the rice more easily. The cuts are filled with prunes, and finally, the carp is coated on the outside with a lard. This is placed in the preheated oven at a temperature of 250°C, baked for 40 minutes. Ten minutes before the end half a pint of white wine is poured over the dish, baked some more to get a golden rosy colour. When removed from the oven, it is served in the pan on the table, and then cut into slices and put into plates.

 

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