1 carp, prepared (about 2 1/2 lb), 2 red onions, salt, 3 tablespoons flour, 7 tablespoons oil, 1 1/2-2 oz smoked bacon, 5 oz mushrooms, 1 large green pepper and tomato each, 1 tablespoon sweet red paprika, 3/4 cup sour cream, 1/2 level teaspoon ground black pepper, 10 oz flat pasta
Remove the bones of the fish. Use the head and the bones to prepare fish stock: boil them in hot water adding the onions cut into slices and some salt. Cut the fish into 4 larger or 8 smaller – but in any case even size – slices. Make frequent incisions almost to the skin. Rub with salt, coat with flour then fry in 5 tablespoons of hot oil for 3-4 minutes on each side. Place them on a paper towel. Cut the bacon into small cubes and chop the remaining onion finely. Clean the mushrooms, remove the stem of the pepper and the tomato then cut all of them into 3/8” cubes (you can cut the mushrooms into thin slices instead). On the other 2 tablespoons of oil fry the bacon, then sauté the onions a bit. Add the mushrooms, pepper and tomato, after a bit of time add the paprika. Add the strained fish stock, cook for 5 minutes. Mix the remaining 1 tablespoon of flour in the sour cream, add to the ragout to thicken. Add pepper and salt to taste. Meanwhile, cook the pasta lightly salted water, strain and add to the ragout. Re-heat the fish slices and serve them arranged over the ragout.
Preparation time: 1 hour
One serving: 3411 kJ/816 kcal