444 - 4 порции
Delicious Carpiquet with spicy sauce!!! One of my "signature" dishes. Very tasty!!! Pleased with their men on February 23))) As always - was in the wild delight)))
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Carp Mediterranean
- Carp - 2 PCs
- Lemon juice - 2 tbsp
- Parsley - 1 Puig.
- Butter - 4 tbsp
- Bread crumbs - 4 tbsp
- Onion - 1 piece
- Olive oil - 2 tbsp
- Tomato paste - 1 tbsp
- Tomatoes in own juice - 1 ban.
- Balsamic - 2 tsp.
- Ham - 150 g
- Green olives - 100 g
- Bay leaf - 1 piece
Step by step instruction of cooking Carp Mediterranean
Carp salt, pepper and drizzle with juice. To give a little lie down.
In the abdomen of each fish to enclose the parsley (whole, not cut). The toothpick I stuck just to take a picture.
While the fish bakes make the sauce.
Fry in olive oil onions.
Add the tomato puree, Bay leaf and tomatoes. Simmer on medium heat for about 15 minutes.
Ham cut into small cubes.
Olives also sliced finely.
Of tomato sauce throw out Bay leaf, puree them in the sauce poresku.
Mix the sauce with ham and olives, add vinegar and salt to taste.
By this time more prepared!
Spread on plates and serve with sauce!
I did baked one large Carpiquet! First- fry it, and secondly, to cut the elephant into pieces was also very uncomfortable. So better to take 2 medium carp or even 4 little ones!