Carp / Crucian Carp Brine

Name: Carp / Crucian Carp Brine
Ingredients: 1 kg carp pieces 2 larger crucians (200-300g) 3 tomatoes 1 green bell pepper 1 capia pepper 2 green hot peppers 2 red hot peppers 1 head of dried garlic 1 bunch of fresh parsle

Fish - Carp / Crucian Carp Brine by Svetlana L. - Recipia

Carp or crucian carp brine is prepared in two stages: first, a broth is made from roasted vegetables, garlic, herbs, and hot peppers, then the fish is grilled or cooked on a hot plate. The roasted vegetables provide the main flavor of the brine, and the fish is left in the broth for just a few minutes to absorb the flavor without falling apart. Quick Info Total time: not specified in the original recipe; depends on the roasting time of the vegetables and the frying of the fish Preparation time: not specified Cooking time: not specified; the fish is grilled or cooked on a hot plate, then left in the brine for 5-7 minutes Servings: the quantity is suitable for several servings, depending on the size of the fish pieces Difficulty: easy Recipe type: fish brine, suitable for carp or crucian carp Ingredients For fish and brine: 1 kg carp, cut into pieces 2 larger crucian carps, about 200-300 g each 3 tomatoes 1 green bell pepper 1 capia pepper 2 green hot peppers 2 red hot peppers 1 head of dried garlic 1 bunch of fresh parsley 1 bunch of lovage 600-700 ml water 5 tablespoons of 9-degree vinegar, or to taste salt pepper Preparation method 1. Prepare the vegetables for grilling Put the tomatoes, green bell pepper, and capia pepper on the grill. Let them roast, turning them until the skin softens and blackens in places. The vegetables should be well roasted so that their flesh easily separates and has the specific taste of grilled vegetables. 2. Make the garlic, herb, and hot pepper paste While the tomatoes and peppers are roasting, remove the seeds from the hot peppers and chop them finely. Crush the garlic and chop the parsley and lovage. Put the hot peppers, garlic, and herbs in a mortar. Add salt and pepper, then crush the ingredients until you get a paste. It doesn't need to be perfectly smooth; it is important that the garlic, pepper, and herbs mix well. 3. Clean and chop the roasted vegetables When the tomatoes and peppers are ready, let them cool slightly so they can be handled. Remove the skins from the tomatoes and roasted peppers. Chop the tomatoes, bell pepper, and capia pepper very finely. Put the chopped vegetables over the paste in the mortar and mix well. The brine will have a more pleasant texture if the vegetables are finely chopped, rather than left in large pieces. 4. Prepare the brine Bring the 600-700 ml of water to a boil. When the water is boiling, pour it over the mixture of vegetables, garlic, hot pepper, and herbs. Season with salt, pepper, and vinegar. The amount in the recipe is 5 tablespoons of 9-degree vinegar, but the taste can be adjusted. Mix and let the brine steep while you prepare the fish. During this time, the vegetables and herbs will infuse their flavor into the hot liquid. 5. Prepare the carp and crucian carp Salt the pieces of carp and crucian carp. The fish is then fried on the grill or hot plate if you are cooking it on the stove. Cook the pieces until they are done and have a crust on the outside. The time is not fixed, as it depends on the thickness of the pieces and how hot the grill or plate is. The crucian carp may need attention when flipping, as the pieces can break more easily when well done. 6. Let the fish sit in the brine As the fish is ready, place the pieces in the vegetable broth. Let them sit there for 5-7 minutes, so they absorb the flavor of the brine. There is no need to leave the fish in the broth for too long. After a few minutes, it is flavorful enough, and the pieces keep their shape better. Serve the brine with the fish and the chopped vegetables from the broth. Why I make this recipe often Brine is practical when I have several pieces of fish and want to cook them simply, without a separate sauce prepared on the stove. The vegetables are roasted beforehand, and the hot water binds them into a flavorful broth without needing many steps. I also like that the recipe works well with both carp and crucian carp. It can be made from fish cut into pieces, and the flavor can be easily adjusted with salt, pepper, and vinegar. The hot pepper, garlic, and herbs give the brine a clear taste without completely overpowering the fish. Tips and variations Tips Remove the seeds from the roasted peppers before chopping them. Remaining seeds can change the texture of the brine and add an unpleasant bitterness. The hot peppers should also be seedless before being chopped and crushed in the mortar. If you want the brine to be spicier, you can keep the full amount of hot peppers, but the basic recipe uses exactly the two green and two red hot peppers mentioned in the ingredients. Vinegar is added to taste. It's easier to start with a smaller amount and adjust, especially if the tomatoes are already more acidic. The water should be boiling when poured over the vegetables. This way, the flavors from the garlic, herbs, and vegetables combine faster, and the brine can steep until the fish is ready. Do not leave the fish in the broth too long after it is cooked. The 5-7 minutes in the recipe are sufficient for flavoring. Substitutions The carp can be used alone, and the crucian carp can be omitted if you don't have both types of fish. Similarly, the quantity of fish can consist only of crucian carp, provided that the pieces are suitable for grilling or cooking on a hot plate. If you don't have one bunch of each, parsley and lovage can be used together in the available quantities, but the original recipe is based on both herbs. Variations The brine can be made more or less sour, depending on the amount of vinegar. The 5 tablespoons of 9-degree vinegar are indicative, as the recipe states that vinegar is adjusted to taste. The amount of water can be chosen between 600 and 700 ml. With 600 ml, the broth will be more concentrated, while with 700 ml it will be somewhat diluted. The other ingredients remain the same. You can use either the grill or the hot plate for cooking the fish. The important thing is that the fish is cooked before being placed in the brine. Serving ideas Serve the fish immediately after it has been in the broth for 5-7 minutes, with the vegetables and the brine from the pot. On the table, both the fish and the broth with garlic, pepper, and herbs are placed, so everyone can choose the desired amount. Crucian carp has more bones, so it should be eaten carefully, especially when served in small pieces. Frequently asked questions Can the brine be prepared only with carp? Yes. The recipe can be made with 1 kg of carp, without adding crucian carp. In the recipe version, both carp and two larger crucian carps are used, but the two types of fish can also be used separately. Is it mandatory to roast the vegetables on the grill? The vegetables in the original recipe are roasted on the grill, and this step is part of the brine's flavor. If you cook the fish on a hot plate, you can also prepare the vegetables on the same surface, as long as they are roasted and can be peeled. How long should the fish sit in the brine? The cooked fish is left in the broth for 5-7 minutes. It is not advisable to keep it much longer if you want the pieces to remain whole. Can I adjust the amount of vinegar? Yes. The recipe uses 5 tablespoons of 9-degree vinegar, to taste. You can put less or add more at the end after tasting the broth. What should I do if the brine is too spicy? You can dilute the broth with a little water from the specified amount or adjust the taste with the remaining ingredients already included in the recipe. The safest way is to remove the seeds from the hot peppers before use, as indicated in the recipe. Nutritional values The values are estimates and may vary depending on the ratio of carp to crucian carp, the size of the serving, and the actual cooking method. The recipe does not specify the amount of oil used for frying, so the estimate below is indicative and assumes fish cooked on the grill or hot plate, without a significant additional amount of fat. For 100 g of the dish, with fish and part of the brine: Calories: approximately 150-220 kcal Protein: approximately 18-22 g Fat: approximately 6-12 g Carbohydrates: approximately 2-4 g Fiber: approximately 1 g Most of the protein and fat comes from the fish. Tomatoes, peppers, garlic, and herbs contribute few carbohydrates and fiber, while vinegar contributes very little to the caloric intake. The amount of salt cannot be estimated exactly, as it is added to taste. Storage and reheating The brine is best served after the fish has been in the broth for 5-7 minutes. If there are leftovers, store the fish together with the brine in a covered container in the refrigerator. Since the recipe contains cooked fish, it is preferable to consume it as soon as possible and not to keep it unnecessarily. When reheating, gently warm the portion together with a little broth, without keeping it on the heat for too long. The fish may fall apart if boiled or heated too vigorously.

Carp / Crucian Carp Brine

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