Wednesday, December 16, 2009

Karp under the sweet and sour sauce

Required: 
(2 servings) 
1 small fresh carp 
1-2 tbsp. l. oil 
2 tbsp. l. brown sugar 
1 tbsp. l. soy sauce 
100 g leeks (white part) 
100 g mushrooms 
2 potatoes 
1 tsp. wine vinegar 
1 tbsp. l. chopped parsley 
salt, ground ginger 


Preparation: 
Purified carp fry in vegetable oil on both sides until crisp, keep warm. Brown sugar melt in a small frying pan. In a saucepan pour the vinegar, add salt, herbs and ginger on the tip of a knife. There also put finely chopped white part of leeks, chopped sliced mushrooms, sliced raw potatoes. All this at low temperature and simmer until tender vegetables. Then add to the pot burnt sugar, stir. 
Put fish on a warm a serving dish, pour sauce. Serve with boiled or roasted potatoes and green salad.

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