Bohemian Christmas carp with sage

Category: Fish dishes
Kitchen: Czech
Bohemian Christmas carp with sage

Ingredients

Carp 1 kg.
Butter 120g.
Sage 2st. l.
Cream 125g.
Salt taste

Cooking method

  • Czechs also cook carp for Christmas, even in four ways: fry, bake with prunes, make aspic and soup. So, let's bake.
  • Gut the fish, peel, salt, sprinkle with sage.
  • Bohemian Christmas carp with sage
  • Cut 2/3 of the butter into a mold, put the fish, put the remaining butter on top:
  • Bohemian Christmas carp with sage
  • Bake the fish in the oven at 200C for about 40 minutes, periodically carefully so as not to burn yourself, pouring the broth on the carp.
  • Mix the juice remaining after cooking the fish with the cream, bring to a boil and pour over the carp.
  • With such ease of preparation, such an excellent result !!! The husband said that this is the most delicious carp of all that he ate !!!!
  • Try other Czech Christmas dishes:
  • Czech potato salad
  • Lemon flowers

Note

A source: 🔗leisure-tourism / 387-Christmas-dishes-in-different-countries

Merri
Omela, you catch all the carp in the ponds before Christmas!
Melanyushka
Mistletochka, one Karpik ... better than the other ... !!!
Next week I have - one solid day of fish, I will collect carp and go!
Omela
No, not all .. caught and cooked !!! There are 2 more in stock.
Twist
Ksyusha, another carp has arrived !!! (y) Now in Czech!
I feel like we are in for a great culinary journey. A real holiday gift!
Omela
Marish, Thank you! I'm interested in myself !!
nimart
Oksanchik,, very, very interesting, as I cook fish for Christmas, and here also in Czech (for us, as in Slovak, we live near it)

in this regard, such questions:
baby ate? and sage on top too, or just the pulp?

I have a pharmacy sage at home, is it suitable or should I look for it as a spice?

I will cook in my frying pan with grill gas, that is, in pieces. Is there a lot of juice leaking? how high to make foil bumpers?
Omela
Zhen, I don't give fish to my child .. yet !! But if she did, then of course only the pulp.

I got the sage from the spice store. It differs from the pharmacy in that there are only leaves. And in the pharmacy, there are still tough stems. So if you go over the pharmacy, it will do.

Quote: nimart

I will cook in my frying pan with grill gas, that is, in pieces. Is there a lot of juice leaking? how high to make foil bumpers?
There is not a lot of juice, but how are you going to water the fish with it ??? Is there such a possibility in this frying pan ??
nimart
Quote: Omela

Zhen, I don't give fish to my child .. yet !! But if she did, then of course only the pulp. clearly still ahead, but give mine just a crust

I got the sage from the spice store. It differs from the pharmacy in that there are only leaves. And in the pharmacy, there are still tough stems. So if you go over the pharmacy, it will do. This is just right for me
There is not a lot of juice, but how are you going to water the fish with it ??? Is there such a possibility in this frying pan ??

I imagine it this way: portioned pieces will lie on foil with rims, I will open the lid and water.
how many times do you need to water?
the frying pan is similar, that is, the processes occurring in it, on the upper convection, that is, the crust is obtained only from above, if necessary, then we turn it over
but! every time you open the lid, the temperature inside drops, that is, it is better to open it rarely, so the question needs to be watered a lot?
Omela
Zhen, I watered often, probably every 10 minutes .. I looked at the crust, as it dried up, I watered it.
nimart
Quote: Omela


So if you go over the pharmacy, it will do.

as I looked into the water, I had to sift

I report:
carp was 0.8kg = 4 pieces (of which 1-tail, 1-head)
sprinkled with sage powder

there was practically no juice - I did not water it, after 40 minutes I turned it over and another 5-10 minutes

DELICIOUS!!!! no one was picky, not even the youngest, some asked for more
said - like a barbecue
really, very juicy tender pulp
I carry a plus and I will think how to do more in my frying pan at a time, except that without a head

Oksanochka - great recipe, thanks
Omela
HURRAH!!!!! Zhenya, I'm glad that everything worked out and that all ate !!!

Quote: nimart

there was practically no juice - I did not water it,
Did you put the butter ??
nimart
Quote: Omela

HURRAH!!!!! Zhenya, I'm glad that everything worked out and that all ate !!!
Did you put the butter ??

Thank you
yes, ghee down, and the remains of creamy up (as we say: "well, that's how it is ..")

you, as a professional teacher, immediately noticed: where I kept silent, it means there is a defect

then I'll do it exactly according to the recipe, the main thing is that it's delicious !!!
Omela
nimart

Melanyushka
Oksana, I am reporting: I have cooked carp more than once, I liked it very much !!! Thanks for the recipe! There is no sage smell in cooked carp. The carp turns out to be very tender, juicy, I had juice, and a lot of oil, well, I often watered it. I didn’t turn it over, it was baked on my side, lying on one side. The head had to be cut off, since it did not fit into the shape, it was necessary that the juice did not spread out on the baking sheet, they also needed to water the fish. A photo of a carp, though not designed for serving on the table, I just transferred it from the form to a dish (it looks like a small fish in the photo, but in fact it is not even a small fish):
Bohemian Christmas carp with sage
Omela
Melanyushka, I recognize my brother Kolya !!! 1 Straight twin brother !!! I'm glad I liked the recipe !!!

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