After you have cleaned and washed the trunk (or belly) of the carp well, it's time to prepare it to become an unforgettable delicacy. Rub it with good quality olive oil, ensuring that every portion of the skin is evenly coated. Sprinkle coarse sea salt all over the surface; this will not only add flavor but also help form a delicious crust. Meanwhile, take a few bell peppers, cut them in half, and also brush them with oil to flavor and prepare them for grilling. Prepare some tomatoes by cutting them in halves or quarters, as preferred.
Now, heat the grill to a high temperature, ensuring it is well heated before adding the ingredients. When the grill is ready, place the carp and the peppers on the hot surface. Leave them there without moving for about 7 minutes. When they start to smoke, it’s a sign they are ready to be turned; use a wide spatula to carefully flip them. Start with the peppers, then move to the fish, being careful not to break it. Finally, add the tomatoes to the grill to lightly roast them and enhance their flavor.
Meanwhile, put a pot of water on the heat, adding the necessary spices to prepare a flavored brine. Bunches of thyme, bay leaves, peppercorns, and celery stalks cut into 3-4 cm pieces are essential. If you like a spicy taste, you can add a few hot peppers. Everyone can customize the brine by adding other preferred spices, such as juniper berries for a mountain flavor or allspice for an earthy note.
After the carp and peppers are ready on the grill, carefully remove them and dip them into the pot of water that has already started to boil. Put the lid on the pot and let it boil over medium heat for 10 minutes. After this period, turn the fish and let it boil for another 5-7 minutes until the meat turns white and the vegetables are tender but not completely destroyed; they should remain 'al dente'.
Serve this dish hot, alongside a generous portion of polenta, which will perfectly complement the flavors of the fish and vegetables. This combination not only satisfies the taste buds but will also remind you of traditional meals, full of flavor and joy. Enjoy!
Now, heat the grill to a high temperature, ensuring it is well heated before adding the ingredients. When the grill is ready, place the carp and the peppers on the hot surface. Leave them there without moving for about 7 minutes. When they start to smoke, it’s a sign they are ready to be turned; use a wide spatula to carefully flip them. Start with the peppers, then move to the fish, being careful not to break it. Finally, add the tomatoes to the grill to lightly roast them and enhance their flavor.
Meanwhile, put a pot of water on the heat, adding the necessary spices to prepare a flavored brine. Bunches of thyme, bay leaves, peppercorns, and celery stalks cut into 3-4 cm pieces are essential. If you like a spicy taste, you can add a few hot peppers. Everyone can customize the brine by adding other preferred spices, such as juniper berries for a mountain flavor or allspice for an earthy note.
After the carp and peppers are ready on the grill, carefully remove them and dip them into the pot of water that has already started to boil. Put the lid on the pot and let it boil over medium heat for 10 minutes. After this period, turn the fish and let it boil for another 5-7 minutes until the meat turns white and the vegetables are tender but not completely destroyed; they should remain 'al dente'.
Serve this dish hot, alongside a generous portion of polenta, which will perfectly complement the flavors of the fish and vegetables. This combination not only satisfies the taste buds but will also remind you of traditional meals, full of flavor and joy. Enjoy!
Ingredients
Quantities for 3 people: 1 carp, 2 tablespoons of salt, 1 teaspoon of oil, 2 peppers, 4 tomatoes, 2 stalks of celery, 2 sprigs of thyme, 2 bay leaves, 10 peppercorns.