Marinated carp in a speck coat
Carp coated in a marinade of cream, garlic and parsley and wrapped in bacon.
Preparation steps
- I didn’t write the amount of ingredients because it depends on the size of the carp. My carp weighed 1.6 kg and I needed 20 slices of bacon, and I made the marinade from 150 ml of sour cream, 2 cloves of garlic and I used a little dried parsley because I don't like the too intense taste of parsley, and who likes it then fresh parsley is better. First prepare the sour cream marinade, add the crushed garlic, pepper and parsley. Mix everything.
- Salt the cleaned carp well with coarse salt, inside and out.
- Then spread the carp well with the cream marinade, also inside and out.
- Now we will put on a carp coat of bacon, by covering the whole thing with thin slices except the head and tail.
- Now it's time to prepare the carp for the trip to the oven. I put it in baking foil and baked it for 40 minutes at 200 degrees, and then I tore off the foil and put it back in the oven for another 10 minutes to bake. Baking time depends on the size of the carp, if it is smaller it will bake faster. It can also be baked in a tray covered with aluminum foil and also found to bake at the end.
Serving
Serve warm. We ate boiled potatoes baked in butter and sprinkled with rosemary.
