Carp bake in an oven, fry, cook or extinguish. It is the best of all to serve this fish with hot or cold sauce, for example, with Chinese sweet-sour or gentle creamy, nut, sour cream or tomato.
Sour cream sauce
For preparation of sour cream sauce it is required to you: 200 g of sour cream, 5 garlic gloves, fennel, parsley, 20-30 g of a root of ginger, dried peel of one lemon, olive oil, salt and black sprinkling pepper.
In the beginning sour cream is shaken up with a black pepper and salt, then on a small grater grate ginger and lemon zest. Greens of fennel and parsley should be chopped together with garlic then everything needs to be mixed with sour cream, having added several drops of olive oil.
Sweet-sour sauce
To make sweet-sour sauce for a carp, it is necessary to take on the 3rd tablespoons of apple cider vinegar and white wine, 2 garlic gloves, a small piece of ginger, 150 ml of water and on the 2nd tablespoons of a soy-bean sauce, tomato paste and sugar. In a deep bowl it is necessary to mix a soy-bean sauce, wine, tomato paste and apple cider vinegar then to add water, sugar and is a little salt. Ginger and garlic cut plates and slightly fry in a stewpan, then in it pour in contents of a bowl and bring mix to the boil. If desired it is possible to make sauce more dense by means of the starch divorced in cold water.
Creamy sauce
For a fried or boiled carp it is possible to make sauce from 200 g of a desi, 4 big bulbs and 0.5 glasses of sour sour cream, having added 1 tablespoon of a turmeric to mix. Onions need to be cut, and then to extinguish in a desi until it becomes transparent. After that put sour cream and a turmeric. Fill in with ready sauce a carp and give to a table.
Tomato sauce
Carp it is well combined with fresh onions tomato sauce. For its preparation take 4 large bulbs, cut them thin half rings and fry on vegetable oil within 10 minutes. After that add 2 tablespoons of tomato paste, salt and pepper. About 3 minutes continue to fry mix, then spread sauce on ready fish.
Nut sauce
For preparation of original nut sauce it is necessary to take a half of glass of the peeled walnuts, parsley greens, 1 bulb, on one tablespoon of a desi and 3% vinegar and also a half of teaspoon of flour and 2 zubik of garlic. At first onions are small cut and fried on a desi then add flour, dissolve it with water or fish broth and well boiled. In sauce put pounded garlic, spices, chopped greens of parsley and vinegar. The prepared fish is filled in with hot sauce and cooled. A dish give cold.