Fresh carp, with polenta and aromatic garlic sauce

Fresh carp with polenta and aromatic garlic sauce

Fresh carp with polenta and aromatic garlic sauce is a traditional recipe that combines the delicate flavors of the fish with the consistent texture of polenta and the intense aroma of the garlic sauce. It is an excellent choice for both family meals and special occasions, where you can impress your guests with a dish full of flavor. In this guide, I will present each step of preparing this recipe, sharing some tricks and secrets to achieve a perfect result.

Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 minutes
Servings: 4

Ingredients

For the carp:
- 3 kg fresh carp

For the marinade:
- 1 large lemon (we only use the juice)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1 teaspoon pepper

For frying:
- Palm oil (or other vegetable oil)
- Wheat flour and/or corn flour

For the aromatic garlic sauce:
- 1 head of garlic
- 30 g fresh sage leaves
- A pinch of salt
- A pinch of pepper
- 100 ml oil
- Juice from ½ lemon
- 50 ml sour cream

1. Preparing the marinade

The first step is to deal with the marinade, which will give the fish a special flavor. In a bowl, mix the lemon juice, olive oil, oregano, salt, and pepper. The dish becomes tastier if we let the fish marinate for an hour in the refrigerator. This is a technique that helps intensify the flavors, so don’t skip this step!

2. Preparing the carp

The fresh carp must be cleaned carefully. Start by removing the scales using a special knife or cleaning tool. Then, split the fish open from the belly, carefully extracting the intestines. If you are lucky enough to find roe, gently remove it into a bowl, sprinkle a little coarse salt, and place it in a jar in the fridge for a few days, where it will preserve perfectly.

After cleaning the carp, wash it well under a stream of cold water. Remove the head, fins, and tail, leaving it ready for cutting. You can use the head and tail to prepare a delicious fish soup later.

3. Cutting the carp

Cut the carp into thick slices of about 5 cm. Place these slices in a bowl, add the previously prepared marinade, and let them marinate in the refrigerator for 60 minutes. This step will make each bite of fish full of flavor.

4. Preparing the aromatic garlic sauce

Meanwhile, we can prepare the garlic sauce. Peel the head of garlic and place it in a blender along with the washed sage leaves, salt, pepper, and oil. Blend everything until you obtain a fine paste. Transfer the paste to a bowl and, before serving, add the sour cream and mix well. If needed, adjust the taste with a little salt.

5. Frying the carp

After the carp slices have marinated, place the palm oil in a non-stick pan and let it heat up. Prepare a bowl with flour (you can use both wheat flour and corn flour for a crunchier crust). Remove the carp slices from the marinade, shake them gently to remove excess, and coat them well in flour.

Fry the carp slices in the hot oil for about 3-4 minutes on each side until they become golden and crispy. Use a spatula to carefully turn them. Once ready, remove them to a plate lined with paper towels to absorb excess oil.

6. Serving

Now that everything is ready, it’s time to serve! Arrange the fried carp slices on plates, alongside warm polenta and the aromatic garlic sauce. You can also add lemon slices for an extra touch of freshness. This combination is not only tasty but also very nutritious, offering a meal rich in proteins and nutrients.

Useful tips

- Calories: A serving of fried carp with polenta and garlic sauce contains approximately 600-700 calories, depending on the amount of oil used and the portions of polenta.
- Nutritional benefits: Carp is an excellent source of protein, omega-3 fatty acids, and vitamins. Polenta adds complex carbohydrates, while the garlic sauce is known for its antioxidant and anti-inflammatory properties.
- Variations: You can experiment with other herbs and spices in the marinade, such as parsley or thyme, to give it a personal touch. Additionally, the garlic sauce can be adjusted by adding yogurt or sour cream for a creamier texture.

Frequently asked questions

1. Can I use another type of fish?
Yes! This recipe is versatile, and you can use other fish such as salmon or perch, which pair well with the flavors used.

2. What else can I serve alongside polenta?
Polenta goes wonderfully with sheep cheese or a spicy tomato sauce for an extra flavor boost.

3. How can I make the polenta creamier?
Add a little butter and grated cheese to the polenta after it is cooked, mixing well to achieve a richer consistency.

4. What drinks pair well with this dish?
A cold beer or a dry white wine are excellent choices that complement the flavors of the fish and garlic sauce.

Personal note

This recipe for fresh carp with polenta and aromatic garlic sauce reminds me of Sunday meals spent with family, where laughter and stories intertwined with the aromas from the kitchen. I hope you enjoy every bite and that it brings you beautiful memories too!

Enjoy your meal!