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Recipes with carp fillet

5 recipes that use carp fillet, with photos, step-by-step instructions and cook times. The quickest, Rác ponty, takes 75 minutes. It is most often cooked with onion, allspice berries and bay leaf.

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HalászléSpicy carp soup

Halászlé is the fiery fisherman's soup of the rivers Tisza and Danube, and on Christmas Eve it is on almost every Hungarian table; the towns of Szeged and Baja each claim the best version. A rich stock is made from fish heads and bones with onions and lots of paprika, sieved until smooth and red, and then thick slices of carp (or catfish) are poached in it at the last moment. Serve with white bread and fresh hot peppers. Chef's tip: poach the fish fillets without stirring; just swirl the pot so the pieces stay whole.

105 minHungarianSoupsGluten freeSpicy
by KrazyBadal 1 views

Rybí polévkaCarp soup

In Czechia the Christmas Eve supper begins with rybí polévka, a soup made from the trimmings of the Christmas carp, which is often bought live at street stalls in the days before; here you simply ask the fishmonger for prepared carp trimmings and a fillet. The bones and trimmings make a clear stock that is simmered with carrot, celeriac and parsley root, then filled with flakes of carp and served with croutons fried in butter. Many families add the carp roe. Chef's tip: strain the stock carefully through muslin, as carp has many fine bones.

105 minCzechSoups
by KrazyBadal 0 views

Kapr na černoCarp in dark sweet-sour sauce

Before fried breaded carp took over the Czech Christmas Eve table, families in Bohemia served kapr na černo, 'black carp': fish simmered in a dark, glossy, sweet-sour sauce of root vegetables, gingerbread, prunes, nuts and dark beer. It is rich and spiced, closer to a medieval feast dish than to the modern menu, and served with bread dumplings or potatoes. This version uses a non-alcoholic dark malt drink so the sauce is alcohol-free; adults may use dark beer. Chef's tip: grate the gingerbread finely, so it melts into a smooth sauce rather than leaving soggy crumbs.

105 minCzechFish
by KrazyBadal 0 views

RibnikCarp baked in bread with rice

St Nicholas (Nikulden), on 6 December, is the patron of fishermen and sailors in Bulgaria, and every family that day eats carp, and many make ribnik: a whole carp (or carp fillets) stuffed with rice, onion, walnuts and raisins, wrapped in bread dough and baked so the dough soaks up the juices. The bread and the fish are blessed and shared with neighbours. This version uses carp fillets, which avoids the bones. Chef's tip: lay the fish skin-side down on the dough and seal the seams well, so the juices stay inside.

110 minBulgarianFish
by KrazyBadal 0 views

Rác pontyCarp baked with potatoes and peppers

Rác is the old Hungarian name for the Serbs who settled along the Danube in southern Transdanubia, and in towns like Mohács and Baja their style of baked carp became a Friday and holiday favourite. Scored carp fillets are laid over sliced potatoes, pale green peppers, onion and tomato, sprinkled with paprika and baked, then finished with sour cream so the vegetables underneath soak up the juices. Traditionally thin strips of smoked pork bacon are tucked into the cuts of the fish; they are optional here, so leave them out for a pork-free dish. It is a whole meal in one dish, best with fresh bread. A common mistake is putting raw potato under the fish, which is still hard when the carp is done; parboil it first. Chef's tip: score the carp finely every 4 mm so the oven heat softens its small bones.

75 minHungarianFishGluten free
by KrazyBadal 0 views

Goes well with carp fillet