Carp Salad
45 min
Under an hour
Roman Vaněk
Preparation method
Clean the fillets and cut them into 3x3 cm cubes. Cut the vegetables into matchstick-sized strips.
Pour 600 ml of water and vinegar into a pot, then add the spices, sugar, and salt. Bring everything to a boil and let it simmer for 10 minutes over medium heat.
Add the vegetables, bring to a boil, reduce heat by half, and cook for 2 minutes. Add the chopped fish, bring to a boil, reduce heat to minimum, and cook for another 5 minutes. Remove the pot from the heat and let everything cool, preferably for 24 hours (or at least overnight).
Chef's tip
Instead of cutting, you can grate the vegetables on a coarse grater. The brine must be over-seasoned – slightly too acidic, slightly too salty, and slightly too sweet. The flavor of the brine must transfer to the fish. If you leave the carp in the brine for 2 days (in the refrigerator), even the bones will dissolve. The carp will also absorb the flavors better. At the last minute, you can also mix a few chopped sprigs of fresh dill into the salad with the mayonnaise.
Ingredients
Nutritional values
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