Smoked carp in the oven!
This is my father-in-law's recipe, otherwise often prepared in Moslavina ... once you try it, you always want to have smoked carp in stock ...... and the recipe is so easy ..... without any measures .....
Preparation steps
- Cut off the tail and head of the smoked carp, then wash it in lukewarm water, or if it is more dirty, let it stand in the water for about 30 minutes.
- While the carp is lightly soaking, you peel the potatoes and cut them into slices. Place the sliced potatoes in a lightly oiled baking pan. Add the onion, garlic, carrot, parsley, finely chopped, and salt, pepper or vegeta.
- We feel the carp, wipe it lightly with a cloth and put it on the potatoes in the oven. I did not add any spices to the carp, except for a little onion because it is fierce in itself from smoking.
- Add a little water, and in the oven with it for 1 hour at 200 degrees. Watch occasionally and add water. Halfway through the roasting, turn the carp over, and add about 3 dcl of white wine.
Serving
When the dish is done, it is best to remove the larger bones, because they are easier to remove while the fish is very hot.
