Polish Carp

  • 25/02/2004
  • Moderate difficulty
  • 4 – 6
  • 60 min

Carp, pike, trout and catfish are often prepared as fried or cooked in steam and served with sauces. Many of these ingredients remain unchanged for generations, as well as this one in which the particular taste of the carp is emphasized by the beer and sweet & sour sauce.

Ingredients 4 – 6 

  • 1,5 kg carp
  • 3 tablespoons lemon juice
  • 70 ml vine vinegar
  • 1 tablespoon sugar
  • some salt
  • 1 teaspoon pepper
  • clove
  • 1 bay leaf
  • 100 ml water
  • 300 ml beer
  • 30 g butter
  • 150 g onion
  • 2 tablespoons oil
  • 300 g carrot
  • 1 tablespoon Vegeta

Preparation

  1. 1.
    Wash the carp and cut into steaks. Sprinkle each steak with Vegeta, pepper and add some lemon juice. Marinate the fish for about 15 minutes.
  2. 2.
    Chop the onions and grate the carrot. Fry the onion on some butter, add carrot, some salt, bay leaf, clove and sauté by adding water until the vegetables get soft, and then strain.
  3. 3.
    Put the carp steaks in an oiled fire-proof dish, cover with beer and water and bake in the heated oven at 180°C for about 30 minutes. Put the fried steaks in a cold place, and drain the sauce from the fried fish.
  4. 4.
    Shortly bake the sugar until golden yellow, add vinegar, remaining sauce from the baked fish, strained vegetables and cook it all together for some short while. If necessary, add some salt in the sauce and some water.

Serving

Serve the fried carp fillets with prepared sauce, cooked potato and green salad or red cabbage soup.

Advice

Coat the marinated fish with celery leaves – it will be tastier.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 355 / 1.484 - -
Fat g 18,00 - -
Carbohydrates g 13,00 - -
Dietary fibre g 2,00 - -
Protein g 29,00 - -
Salt g 1,48 0 0
Vitamin A μg 14.269,00 357 285
Vitamin D μg 69,00 35 35
Vitamin C mg 12,00 16 13
Niacin mg 9,00 64 45
Potassium mg 804,00 22 22
Calcium mg 94,00 9 9
Phosphorous mg 730,00 91 91

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)