I can't forget the first time I got into cooking carp and spring onions. I thought it would be a piece of cake until I found myself surrounded by a pile of tiny spring onions on the table, tears streaming down my face. I had to call for help, or I would have ended up crying among the onions by evening. Even now, every time I clean spring onions, I remember that episode with my cold hands on the knife and my red nose. But I still do it because the taste is something else entirely, and I believe it’s worth all the effort, especially since good fish is hard to come by.
Let me quickly tell you what you're getting into: for me, the whole process takes about two and a half hours, including time spent near the oven. This recipe serves around 4-5 people, unless you’re big fish eaters. It’s not quite for beginners, but it won’t kick you out of the kitchen either. Let’s say it’s medium level, especially if you have someone willing to cry over the onions with you.
Ingredients, straightforward and without beating around the bush:
1 whole carp (I usually get one around 1.2-1.5 kg, which is just right for 4-5 decent servings) – the base of the recipe, of course; if it’s too small, it dries out, and if it’s too big, it’s hard to cut.
250 g spring onions – don’t skip this, as it makes the sauce sweet and delicious.
250 g mushrooms (preferably champignon, but other types work too; they add texture and a nice flavor).
2 glasses of dry red wine (about 400 ml) – don’t use sweet wine, it ruins everything; the wine brings out the fish’s aroma and gives that lovely color to the sauce.
150 g butter or, if you want something lighter, oil (I use half and half because I love the butter flavor).
1 heaping tablespoon of flour (about 20 g) – thickens the sauce; if you skip it, the sauce will be too thin.
3-4 bay leaves – just the right amount, no more as it becomes bitter.
1 teaspoon of dried thyme (or fresh, chopped) – adds a hint of freshness.
1 teaspoon of salt (plus to taste, at the end).
1 teaspoon of ground black pepper (I also add a few whole peppercorns, but that’s to taste).
2-3 tomatoes (for garnish and a splash of color at the end).
1 glass of water (about 200 ml) – just enough to keep the sauce from getting too thick.
And, of course, polenta for serving. Without it, it just doesn’t feel complete.
Preparation method (exactly how I do it and what I’ve learned from mistakes):
1. First step: I clean the fish, wash it well, and cut it into slices about 3-4 cm wide. They shouldn’t be too thin, or they’ll break apart, and if they’re too thick, they won’t cook through. I sprinkle salt on each piece and let it rest for about 20 minutes while I deal with the rest.
2. I start, heart racing, to clean the spring onions. Some say to blanch them for a minute beforehand to make it easier. I always forget, so if you remember, do that! After cleaning, I toss them directly into a large pan and sweat them in half the amount of butter/oil over low heat, so they don’t burn, just enough to get a little color and soften.
3. When the spring onions are ready, I add the sliced mushrooms. I let them cook for about 5-7 minutes until their water evaporates and they shrink a bit. I sprinkle the flour over them and mix quickly to avoid lumps (if you don’t want to deal with it, you can dissolve the flour in a bit of wine beforehand, but I don’t have the patience).
4. Now for the red wine – I pour it all in, along with the glass of water. At this point, the aroma starts to get serious. I add the bay leaves, thyme, and pepper. Be careful with the proportions; don’t add all the pepper at once; it’s better to adjust at the end. I let the sauce simmer on low heat for about 10 minutes to combine and meld the flavors.
5. When the sauce is ready, I add the fish slices that I set aside. They should be arranged in a single layer, not stacked, so they cook evenly. I cover and let everything simmer on low for about 20 minutes. If the sauce reduces too much, I add a bit of water, not wine, as it becomes too intense.
6. I carefully transfer everything (fish and sauce) to a baking dish. If you want to do everything in a cast-iron pot, that’s even better because you won’t dirty another dish. I place the tomato slices on top, not too many, just enough to cover the fish. I put it in the oven at 180°C (preheated) for another 40-45 minutes. Occasionally, I splash some sauce from the dish over the top.
7. When it’s browned on top, I take it out and let it rest for 5-10 minutes. I serve it with polenta, straight from the dish; I don’t bother plating it.
Why do I keep coming back to this recipe? Simple: the fish turns out tender, the sauce is de-li-cious (yes, I said I wouldn’t use clichés, but here it’s clear there’s no other word), it’s perfect for serving at a gathering with friends or when you’re craving something truly homemade. And yes, it’s one of the few fish recipes my kids eat without grimacing. Plus, compared to other fish options, you can control how rich or light you want it to be, depending on how much butter or oil you use.
Tips, variations, and serving ideas
Useful tips (from what I’ve learned the hard way)
- Clean the spring onions with someone; don’t be a hero alone. If you plan to blanch them, don’t forget to keep them in water for just 30-60 seconds, and that’s it.
- Don’t use sweet wine; it will taste gross and completely change the flavor – dry or semi-dry is what you need.
- If you’re using very large fish, you might need to adjust the oven time so it doesn’t remain raw near the bone.
- Add the fish when the sauce is already formed; otherwise, it will be overcooked and lose its texture.
- If you want more sauce, add a little water or even some fish stock while it’s in the oven, but don’t overdo it.
Ingredient substitutions and adaptations
- You can replace the carp with another firm-fleshed fish (pike, catfish, or even cod fillets if you can’t find anything else).
- For a gluten-free version, skip the flour or replace it with cornstarch, but dilute it from the start in a bit of cold water to avoid lumps.
- For a more “fasting” version, use only mushrooms and spring onions, without fish, but then increase the mushroom amount to 500 g and add some olives and a splash of vinegar to give it personality.
- If you want it dairy-free, just use oil, not butter.
Variations
- I’ve tried adding a bit of dill on top; it works well, but don’t put it in the sauce as it changes the flavor.
- If you have wild mushrooms, it turns out even better. And no, you don’t have to add anything special.
- You can also try it with dry white wine, but it will have a completely different taste. I stick to red.
- I’ve seen someone add slices of boiled potatoes at the end, but I’m not thrilled about that; it feels too heavy.
Serving ideas
- It goes well with thick polenta; for me, it just can’t be any other way. Rice doesn’t pair well with this sauce, in my opinion.
- Pair it with the same red wine you cooked with, nothing else. A semi-dry wine is good if you can’t handle dry.
- You can serve it with a simple salad of tomatoes or pickled cucumbers. It doesn’t go with strong pickles like cabbage, as they overpower everything.
- If you’re in the mood for a platter, set aside some mushrooms from the sauce and decorate the plates; it looks great.
Frequently asked questions and answers
1. Can I do everything just on the stovetop, without the oven?
Yes, but it won’t turn out the same. The fish won’t get that lightly caramelized texture from the oven, but you can leave it on low heat, covered, for another 30 minutes after you’ve added the tomatoes.
2. If I don’t have spring onions, what can I use?
You can use yellow onions sliced into rings (2-3 large onions), but the taste won’t be quite the same. You might want to add a teaspoon of sugar while sautéing to compensate.
3. What if the fish is undercooked in the middle?
That’s a sign that either you cut the slices too thick, or you didn’t leave it in the oven long enough. You can put the dish back in the oven covered with foil so it doesn’t burn on top.
4. I don’t have wine, what can I do?
You can try using dark beer if you have no wine at all. It’s not identical, but it gives an interesting flavor. Without any alcohol, the result is much flatter; I don’t recommend it.
5. Can I make the recipe in advance and reheat it?
Yes, it reheats well, but not in the microwave, rather over low heat with a splash of water. The sauce thickens even better the next day.
Nutritional values (approximate, so I won’t be held accountable if someone counts calories to the millimeter)
Per serving (for 5 servings): about 350-400 kcal, with around 28-30 g of protein, 16-20 g of fat (depending on how much butter you use), and about 17 g of carbohydrates (mostly from spring onions, flour, and mushrooms). At least it’s not heavy, not full of sugar or starch. It can easily be integrated into a diet, especially if you skip the butter or use less flour. The fish comes with “good” fats, spring onions have fiber, and mushrooms provide protein and minerals. It’s not hard on the stomach, especially if you don’t combine it with other heavy bread or foods.
How to store and reheat
If you have leftovers, put everything in a container with a lid and store it in the fridge. It keeps well for 2-3 days. When I reheat, I put everything in a small pot, add a tablespoon or two of water or wine, and heat it on low until it’s warm. I don’t recommend the microwave; the fish dries out and the smell lingers throughout the kitchen. If you have patience, let it reach room temperature before reheating to avoid shocking the fish. You can remove the tomatoes if you want, as they become a bit bland after reheating, but it’s not necessary.
As for me, no matter how I do it, it never lasts more than two days, so I don’t know how it holds up long-term. But given how good it is reheated for lunch, it can’t sit around for too long.
Let me quickly tell you what you're getting into: for me, the whole process takes about two and a half hours, including time spent near the oven. This recipe serves around 4-5 people, unless you’re big fish eaters. It’s not quite for beginners, but it won’t kick you out of the kitchen either. Let’s say it’s medium level, especially if you have someone willing to cry over the onions with you.
Ingredients, straightforward and without beating around the bush:
1 whole carp (I usually get one around 1.2-1.5 kg, which is just right for 4-5 decent servings) – the base of the recipe, of course; if it’s too small, it dries out, and if it’s too big, it’s hard to cut.
250 g spring onions – don’t skip this, as it makes the sauce sweet and delicious.
250 g mushrooms (preferably champignon, but other types work too; they add texture and a nice flavor).
2 glasses of dry red wine (about 400 ml) – don’t use sweet wine, it ruins everything; the wine brings out the fish’s aroma and gives that lovely color to the sauce.
150 g butter or, if you want something lighter, oil (I use half and half because I love the butter flavor).
1 heaping tablespoon of flour (about 20 g) – thickens the sauce; if you skip it, the sauce will be too thin.
3-4 bay leaves – just the right amount, no more as it becomes bitter.
1 teaspoon of dried thyme (or fresh, chopped) – adds a hint of freshness.
1 teaspoon of salt (plus to taste, at the end).
1 teaspoon of ground black pepper (I also add a few whole peppercorns, but that’s to taste).
2-3 tomatoes (for garnish and a splash of color at the end).
1 glass of water (about 200 ml) – just enough to keep the sauce from getting too thick.
And, of course, polenta for serving. Without it, it just doesn’t feel complete.
Preparation method (exactly how I do it and what I’ve learned from mistakes):
1. First step: I clean the fish, wash it well, and cut it into slices about 3-4 cm wide. They shouldn’t be too thin, or they’ll break apart, and if they’re too thick, they won’t cook through. I sprinkle salt on each piece and let it rest for about 20 minutes while I deal with the rest.
2. I start, heart racing, to clean the spring onions. Some say to blanch them for a minute beforehand to make it easier. I always forget, so if you remember, do that! After cleaning, I toss them directly into a large pan and sweat them in half the amount of butter/oil over low heat, so they don’t burn, just enough to get a little color and soften.
3. When the spring onions are ready, I add the sliced mushrooms. I let them cook for about 5-7 minutes until their water evaporates and they shrink a bit. I sprinkle the flour over them and mix quickly to avoid lumps (if you don’t want to deal with it, you can dissolve the flour in a bit of wine beforehand, but I don’t have the patience).
4. Now for the red wine – I pour it all in, along with the glass of water. At this point, the aroma starts to get serious. I add the bay leaves, thyme, and pepper. Be careful with the proportions; don’t add all the pepper at once; it’s better to adjust at the end. I let the sauce simmer on low heat for about 10 minutes to combine and meld the flavors.
5. When the sauce is ready, I add the fish slices that I set aside. They should be arranged in a single layer, not stacked, so they cook evenly. I cover and let everything simmer on low for about 20 minutes. If the sauce reduces too much, I add a bit of water, not wine, as it becomes too intense.
6. I carefully transfer everything (fish and sauce) to a baking dish. If you want to do everything in a cast-iron pot, that’s even better because you won’t dirty another dish. I place the tomato slices on top, not too many, just enough to cover the fish. I put it in the oven at 180°C (preheated) for another 40-45 minutes. Occasionally, I splash some sauce from the dish over the top.
7. When it’s browned on top, I take it out and let it rest for 5-10 minutes. I serve it with polenta, straight from the dish; I don’t bother plating it.
Why do I keep coming back to this recipe? Simple: the fish turns out tender, the sauce is de-li-cious (yes, I said I wouldn’t use clichés, but here it’s clear there’s no other word), it’s perfect for serving at a gathering with friends or when you’re craving something truly homemade. And yes, it’s one of the few fish recipes my kids eat without grimacing. Plus, compared to other fish options, you can control how rich or light you want it to be, depending on how much butter or oil you use.
Tips, variations, and serving ideas
Useful tips (from what I’ve learned the hard way)
- Clean the spring onions with someone; don’t be a hero alone. If you plan to blanch them, don’t forget to keep them in water for just 30-60 seconds, and that’s it.
- Don’t use sweet wine; it will taste gross and completely change the flavor – dry or semi-dry is what you need.
- If you’re using very large fish, you might need to adjust the oven time so it doesn’t remain raw near the bone.
- Add the fish when the sauce is already formed; otherwise, it will be overcooked and lose its texture.
- If you want more sauce, add a little water or even some fish stock while it’s in the oven, but don’t overdo it.
Ingredient substitutions and adaptations
- You can replace the carp with another firm-fleshed fish (pike, catfish, or even cod fillets if you can’t find anything else).
- For a gluten-free version, skip the flour or replace it with cornstarch, but dilute it from the start in a bit of cold water to avoid lumps.
- For a more “fasting” version, use only mushrooms and spring onions, without fish, but then increase the mushroom amount to 500 g and add some olives and a splash of vinegar to give it personality.
- If you want it dairy-free, just use oil, not butter.
Variations
- I’ve tried adding a bit of dill on top; it works well, but don’t put it in the sauce as it changes the flavor.
- If you have wild mushrooms, it turns out even better. And no, you don’t have to add anything special.
- You can also try it with dry white wine, but it will have a completely different taste. I stick to red.
- I’ve seen someone add slices of boiled potatoes at the end, but I’m not thrilled about that; it feels too heavy.
Serving ideas
- It goes well with thick polenta; for me, it just can’t be any other way. Rice doesn’t pair well with this sauce, in my opinion.
- Pair it with the same red wine you cooked with, nothing else. A semi-dry wine is good if you can’t handle dry.
- You can serve it with a simple salad of tomatoes or pickled cucumbers. It doesn’t go with strong pickles like cabbage, as they overpower everything.
- If you’re in the mood for a platter, set aside some mushrooms from the sauce and decorate the plates; it looks great.
Frequently asked questions and answers
1. Can I do everything just on the stovetop, without the oven?
Yes, but it won’t turn out the same. The fish won’t get that lightly caramelized texture from the oven, but you can leave it on low heat, covered, for another 30 minutes after you’ve added the tomatoes.
2. If I don’t have spring onions, what can I use?
You can use yellow onions sliced into rings (2-3 large onions), but the taste won’t be quite the same. You might want to add a teaspoon of sugar while sautéing to compensate.
3. What if the fish is undercooked in the middle?
That’s a sign that either you cut the slices too thick, or you didn’t leave it in the oven long enough. You can put the dish back in the oven covered with foil so it doesn’t burn on top.
4. I don’t have wine, what can I do?
You can try using dark beer if you have no wine at all. It’s not identical, but it gives an interesting flavor. Without any alcohol, the result is much flatter; I don’t recommend it.
5. Can I make the recipe in advance and reheat it?
Yes, it reheats well, but not in the microwave, rather over low heat with a splash of water. The sauce thickens even better the next day.
Nutritional values (approximate, so I won’t be held accountable if someone counts calories to the millimeter)
Per serving (for 5 servings): about 350-400 kcal, with around 28-30 g of protein, 16-20 g of fat (depending on how much butter you use), and about 17 g of carbohydrates (mostly from spring onions, flour, and mushrooms). At least it’s not heavy, not full of sugar or starch. It can easily be integrated into a diet, especially if you skip the butter or use less flour. The fish comes with “good” fats, spring onions have fiber, and mushrooms provide protein and minerals. It’s not hard on the stomach, especially if you don’t combine it with other heavy bread or foods.
How to store and reheat
If you have leftovers, put everything in a container with a lid and store it in the fridge. It keeps well for 2-3 days. When I reheat, I put everything in a small pot, add a tablespoon or two of water or wine, and heat it on low until it’s warm. I don’t recommend the microwave; the fish dries out and the smell lingers throughout the kitchen. If you have patience, let it reach room temperature before reheating to avoid shocking the fish. You can remove the tomatoes if you want, as they become a bit bland after reheating, but it’s not necessary.
As for me, no matter how I do it, it never lasts more than two days, so I don’t know how it holds up long-term. But given how good it is reheated for lunch, it can’t sit around for too long.