You will need one 12 x 12-inch pine board.
Butter 1 side of pine board; cut carp in half.
Rub salt on both sides of carp; sprinkle pepper on pine board.
Place carp on pine board and insert in oven.
Bake 45 minutes.
Take out of oven and spread tomatoes over pine board.
Throw carp away and eat the board. Makes four 6 x 6-inch servings.
Season the inside of the carp with salt and place in
Clean the carp (optional).
Nail carp to wooden shingle. Place in preheated oven at 350\u00b0 for approximately 1/2 hour. Remove fixins' from oven.
Throw away carp and eat shingle.
ins.
Thoroughly wash the carp under running water and cut
Bring vinegar and 2 cups water to a boil and pour over carp. Set aside to infuse for 5-10 mins. Bring a large pot of salted water to a boil with bay leaves and peppercorns. Add carp and simmer over low heat for about 30 mins.
Meanwhile, cook potatoes in boiling salted water for about 20 mins. Drain and sprinkle with parsley.
To serve, whip heavy cream and season with horseradish. Drain carp and place on a warm plate. Serve with potatoes and horseradish cream garnished with dill and lemon wedges.
Heat vinegar then pour over carp (the skin will turn blue). Bring salted water to a boil and carefully add carp pieces. Simmer over low heat for about 15 mins.
For zucchini and carrot butter, heat butter in a saucepan and saute diced carrots and zucchini for about 5 mins. Set aside.
For horseradish cream, whip cream until stiff, fold in horseradish then season with lemon juice and add lemon slices. Set aside.
Drain carp, arrange on plates and drizzle with butter. Garnish with horseradish cream and sprinkle with chopped dill.
nough water to cover the carp to a boil. Add the
Rub the carp with salt. Heat 1 tbsp
o taste.
Drizzle the carp with lemon juice and season
Use a 12-inch pine board, cleaned well.
Butter the board all over.
Clean carp and place on board.
Add salt, pepper, bay leaf, parsley and thyme to taste.
Bake at 350\u00b0 for 1 hour.
When done to a golden brown, remove from oven.
Carefully remove carp from board.
Throw the carp away and eat the board.
Rub the cleaned carp with salt and dredge in flour.
Roast in a covered pan in the oven.
Fry potatoes in oil with bacon. Remove carp from pan and add potato, pickles and parsley. Sprinkle this with chopped garlic.
Arrange carp on top of potato, add wine and bake until potatoes are tender.
o the boil. Add the carp and cook over a medium
Preheat oven to 350\u00b0.
Put carp on pine board over turkey pan (to catch drippings).
Bake for 35 to 40 minutes.
Take out and let cool.
When cool, throw the carp away and eat the board.
Poach carp in water with onion, tarragon and sliced lemon with peel left on until fish is nearly done.
Remove from heat and pick flesh from bones.
Clean
and
scale
carp.
Melt\tbutter;
mix with wine. Place fish with butter/wine sauce into aluminum foil, wrapping tightly. (Salt
and\tpepper\tbefore\twrapping fish.) Place on redwood shingle
and
bake\tat 350\u00b0 for 1/2 hour.
Then remove fish from oven.
Throw away and eat shingle.\tServes all.
Mix all ingredients and form into patties.
Use 2 cups buttermilk and 1 1/2 cups self-rising flour.
Mix together to make a batter.
Dip in carp cakes and fry to golden brown.
Fillet carp as usual.
Measure width and length of each fillet.
Cut a pine board just slightly larger than fillet.
Put pine board between fillets; salt and pepper to taste.
Wrap in tinfoil.
Preheat oven to 325 f .
Rub olive oil over one side of plank.
Salt and pepper the plank.
Rub olive oil on both sides of fish.
Salt and pepper both sides of fish.
Place fish on seasoned plank.
Place in oven and baked for 30 minutes.
Remove from oven.
Throw carp in trash and eat the plank.
This carp curry, which freezes well, can also be made with catfish, bass, trout, perch, etc.
Fillet and score your carp.
Roll the fillets in salt and let stand overnight in the refrigerator.
Rinse in fresh water, pat dry.
Place in smoker heated to 180\u00b0F (80\u00b0 C) for four to eight hours, depending on size of fillets, using maple, apple, hickory, or cherry wood. You'll know when the fish is ready; the meat will fall in tender flakes at the touch of a fork.