- 4 large pieces of carp
- 2 tomatoes
- 1 can of tomatoes in juice
- 3 onions
- 1 red bell pepper
- 200 g mushrooms
- salt and pepper
- 1/2 clove of garlic
- 1/2 cup turns white
- a few tablespoons of sour cream
- salt and pepper
- a few tablespoons of white flour and oil for frying
If yesterday I proposed you a baked fish with tomatoes and lemon and you are still thinking about whether to prepare it, here I come today with another proposal for tomorrow's menu, the recipe for carp plaque, for those who kept fast and have release to fish. And not only…
A very good recipe, which you must try… 🙂 It's so good, that before saying "kiss-hand for the table" you think carefully if you ask for another portion. :))
Preparation Carp plate:
The fish pieces are salted and peppered to taste. We then pass them through the flour in which we put a little dry thyme and lightly fry them on both sides. Remove on an absorbent towel.
Tomatoes are cut into slices, tomatoes in juice are passed (larger pieces, slices or cubes can be left, for those who do not have whimsy at the table).
Finely chop the onion, cut the mushrooms into thin slices and diced pepper. In a pan with a little oil and 1 tablespoon of water, lightly sauté the onion and pepper until soft. Salt and pepper to taste.
Separately, heat the mushrooms in a little oil, until the juice left by them decreases. Quench with wine and simmer for a few more minutes.
In the tray that we will put in the oven, put a bed of vegetables, place the pieces of fish on top and cover with a layer of mushrooms. Pour the mashed tomatoes on top with the canned juice and cover with the tomato slices.
Salt and pepper again, to taste, and put the tray in the oven, over medium heat, for about 25 minutes.
Meanwhile, grind the garlic and mix it with the paprika, parsley and sour cream. Pour the garlic mixture over the fish in the pan and bake again for 10-15 minutes.
This carp plate is served hot with polenta.
Enjoy your meal!
RECIPE IN PICTURES