Big
shocker right in the title, Internet – you can actually eat carp and it’s
delicious. I’ve seen a lot of people who consider carp kind of a second-hand
fish and don’t really consider it worthy for their kitchen. I can assure you
that that is not the case. Fresh, river caught carp can be a knock-out at a
table (in the good sense of the way) and it can hold its own against more
popular fresh water fish like trout. The thing to remember here is that the
bigger the carp is, the fattier it will be, so make sure to pick your fish
accordingly.
So,
if you’re going for a nice oven roasted
filet, pick a leaner cut. But, let’s say, for a fisherman’s sour soup
(yum, it makes my mouth watery just by typing it) or for grilling on a coal
barbecue you can get a fattier piece (there is such a thing called carp belly
and it’s great for this last category, with some grilled vegetables and some
thyme flavored light brine).
So
let me take you through this recipe that literally takes to cook 15 minutes.
You’re going to need a lean filet of
carp (about 200 grams per person), some fresh thyme leaves, a can of peas, some
garlic cloves, salt, pepper and olive oil.
- Simply rub salt, pepper on the fish and sprinkle with the thyme leaves and olive oil.
- Place the carp on an oven proof rack, pop a tray under it so any juices won’t trickle directly on the oven.
- Cook the fish on high heat for 13-15 minutes. In the last minute, heat up some olive oil in a pan, cook a couple of whole garlic cloves for 30 seconds, then give the drained peas the same amount of time to heat through, then add some salt and pepper.
Plate the carp with the peas and sprinkle some lemon juice
on top and you’re done. Nothing fancy, nothing elaborate, everything is done in
15 minutes. If you’re looking to try some carp, don’t overdo it in your first
recipe, try something simple, with only a couple of flavors, that can give you
an idea of the taste of the fish and I’m sure you’re going to be back at your
fishmonger for more carp.
Enjoy,
