Carp à la Petr Vok - recipe
Regional speciality Southern Bohemia
Cooking time:20 min
In a region of lakes, freshwater fish are a frequent sight on locals' dinner plates. You can always get real Czech carp even if you don't have a fishing licence or the time to catch it yourself. Why not have a go at preparing a dish which the erstwhile lord of the manor, Petr Vok of Rožmberk, perhaps once enjoyed at his chateaux.
Ingredients:
| 4 pieces of carp with the skin still attached, each weighing around 120-150 g 80 g bacon 1-2 tablespoons of oil |
2-4 garlic cloves salt ground pepper paprika plain flour |
Instructions:
Stuff the individual pieces of fish with the bacon. Rub on a mixture of salt, crushed garlic and pepper. Mix the flour with the paprika and cover the carp pieces. Fry slowly in oil. Finally place the fish into an oven on medium heat and roast for a short while.
Side dish:
potatoes prepared in any way and boiled or pickled vegetables
NB:
You can rub on the mixture of garlic, salt and pepper and then wrap in strips of bacon. Then follow the rest of the instructions above.
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