Marinated Carp

To prepare a delicacy of marinated fish, it is important to ensure that you have all the necessary ingredients and that you follow the steps carefully to achieve a savory result. We start by putting the first five ingredients, namely salt, pepper, garlic, herbs, and paprika, into a mortar. Using a pestle, we grind them until we obtain a fine powder, which will serve as a flavorful base for marinating the fish. Once the mixture is prepared, we add the remaining ingredients: olive oil, lemon juice, and possibly a few additional spices, such as coriander or cumin, to enhance the flavor. Mix well until all ingredients are homogeneous.

On a clean surface, we place two pieces of cling film, slightly overlapping them to create a larger surface. We clean the fish, removing the intestines and scales, then wash it under a stream of cold water. Using paper towels, we dry it well, as excess water can affect the marinating process. It is optional to cut off the head and fins, depending on the size of the pan you will use. We place the fish on the cling film and generously coat it with the marinade mixture, ensuring it penetrates well into all cracks and the outer surface.

Lemon slices are placed inside the fish, and a few slices are also placed on top for added flavor. Carefully, we fold the edges of the cling film to wrap the fish, ensuring it is well covered. Then, we wrap everything in aluminum foil to keep the juices and flavors inside. We place the resulting package on a tray and leave it in the refrigerator for 3-4 hours, so the fish marinates thoroughly.

After this period, we heat olive oil in a pan over medium heat. We remove the fish from the marinade and place it in the pan, frying it for a few minutes on each side until a golden crust forms. The frying time may vary depending on the size of the fish. After it is browned, we transfer the fish to a tray covered with oiled aluminum foil and place it in the preheated oven at 200 degrees Celsius (gas mark 6) to cook evenly until the internal temperature reaches 60 degrees Celsius in the thickest part.

To prepare the sauce that will accompany this dish, we start by placing the egg yolks in a bowl. Using a spatula, we mash the boiled yolk until it becomes a fine paste. We add mustard, crushed garlic, and begin to gradually pour in olive oil, continuously mixing to achieve a homogeneous emulsion. Finally, we add lemon juice, finely chopped chives, and a pinch of chili, mixing well to combine all the flavors. We season the sauce to taste and keep it cool until serving. This sauce will add a delicious contrast alongside the marinated fish, turning the meal into a true culinary experience.

 Ingredients: For marinating: 6 black peppercorns, 2 white peppercorns, 10 juniper berries, 5 allspice berries, 1/2 teaspoon coriander seeds, 3 cloves of garlic minced, 15 g ginger minced, a pinch of coarse salt, 1 finely chopped chili pepper (remove seeds if you do not want it spicy), 50 ml olive oil, 1 well-washed or organic lemon sliced. For the sauce (optional): 1 organic boiled egg yolk, 1 organic raw egg yolk, 1 finely grated clove of garlic, 1 teaspoon Dijon mustard, 100 ml extra virgin olive oil, juice from 1/2 freshly squeezed lemon, 20 g finely chopped green onion, 1 finely chopped chili pepper, freshly ground pepper, salt to taste.

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