About this recipe:In this Polish dish, carp steaks are baked with a creamy mushroom and onion sauce, flavoured with white wine and lemon juice. A delicious way to enjoy fish. This dish would work with any firm-fleshed fish; try cod, haddock or even salmon.
1 whole carp, cleaned
salt and pepper to taste
5 tablespoons butter
200g mushrooms, sliced
1 large onion, sliced
150g plain flour
2 tablespoons soured cream
1 glass dry white wine
1/2 lemon, juiced
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After scaling and cutting off the fins, cut the carp into steaks. Discard the tail and the head, or reserve for another use. Rub the carp steaks with salt and chill in the fridge overnight.
Heat 1 tablespoon of the butter in a frying pan. Add the mushrooms and onion and cook for 10 minutes, or till soft.
In another pan, heat 3 tablespoons of the butter. Once melted, add 3 tablespoons of the flour and stir well. Cook for a minute or two, till golden. Add some water and stir well to make a smooth, pourable sauce. Stir in the soured cream, wine and lemon juice. Finally, add the mushroom and onion mixture. Remove from heat.
Dredge the carp steaks in the remaining flour. Heat remaining 2 tablespoons of butter in a large frying pan. Fry the carp on both sides till golden brown.
Place the carp in an ovenproof dish. Cover with the sauce. Bake in a preheated 200 C / Gas 6 oven for 20 minutes, then enjoy!