Our regional cuisine on a European scene Our regional cuisine on a European scene | Page 24

Ingredients:
1 carp of approximately 1.5 - 2 kg
4 lemons
5 tablespoons of breadcrumbs with gluten or gluten-free
3 tablespoons of flour
salt
frying oil
Preparing:
1. Cut the carp. Then squeeze the juice from 3 lemons. Slice 1 lemon. Toss the carp
in lemon juice, put it in a bowl and leave it for 30 minutes.
2. Dry it up.
3. Warm up the oil in a pan.
4. Mix flour and breadcrumbs in a deep plate.
5. Salt the carp, toss and fry it on both sides until it becomes golden.
by Bartek Kałach
KARP W GALARECIE (CARP IN ASPIC)
Ingredients:
•carp (100g)
•a bunch of soup vegetables
•two onions
•bay leaf
•balt
•sugar
•grains of allspice and pepper
•two eggs’ whites
•two teaspoons of vinegar
24