Well, although carp is very bony fish, it is very tasty, if you know how to cook it. I often tried this fish in different versions in Polish houses. Especially popular there is the carp aspic, stuffed carp (it’s just a delicacy, as the Poles say, “heaven in the mouth”) and fried carp. However, I always looked with a distance to these dishes, because the most unpleasant things in carp are bones and their number.
This time I decided to risk and cook carp for New Year’s holidays following the tradition. My recipe is very simple, but truly “heaven in the mouth”.
whole carp (1.5 kg)
1 tbsp honey
Squeeze out the juice from 1 lemon. Wash fish, clean and pour with lemon juice. Set aside for 10 minutes. Then wash again.
Squeeze out the juice of 2 oranges and 1 lemon, mix with honey.
Put the fish in a baking tray, layered with baking paper and greased with vegetable oil. Make a knife mesh (to “break” the bones of carp), rub with salt and pour juice with honey. Put the remaining orange peel inside the fish. Season well.
Bake carp in a preheated oven in 180 C for 30-40 minutes, occasionally pouring juice on the top.