CARP ON THE COALS
Total time: 110 min
Portions: 4
Ingredients:
- Carp - 1 Kilogram
- Bulb - 1 Each
- Tomato - 2 pieces
- Sour cream - 100 Grams
- Garlic - 3 cloves
- Lemon - 0.5 Stucki
- Salt and ground black pepper - to taste
Instructions:
1. Fish cut off the head and fins, cut the belly and take out the innards, rinse them thoroughly under running water, then wipe with a paper towel.
2. In a separate plate prepare sauce: pour the cream, add the juice of half a lemon (I have it a little, but in a large fruit using a quarter), garlic passed through the press, I salt and pepper to taste, mix all thoroughly.
3. I turn the foil, spread her fish, coat with the sauce inside and out, leave for half an hour for marinating, making small bones become imperceptible.
4. While marinate fish, cleans the onion, rinse it under water and cut into rings.
5. Tomatoes are also a good mine and cut into rings.
6. After 30 minutes, put the fish into the chopped vegetables (tomato and onion).
7. Few vegetables leave, and then spread them on top of the carp.
8. tear off another sheet of foil, cover them tightly fish, fastened together both sheets forming the envelope.
9. Preparing the fish on the grill over charcoal about 40-60 minutes (depending on the heat). Cooked fish just do not turn around, and leave in a form for another half hour.
10. After 30 minutes, carefully open the foil so as not emerged juice and sliced fish slices. Served with fresh vegetables carp.
Total time: 110 min
Portions: 4
Ingredients:
- Carp - 1 Kilogram
- Bulb - 1 Each
- Tomato - 2 pieces
- Sour cream - 100 Grams
- Garlic - 3 cloves
- Lemon - 0.5 Stucki
- Salt and ground black pepper - to taste
Instructions:
1. Fish cut off the head and fins, cut the belly and take out the innards, rinse them thoroughly under running water, then wipe with a paper towel.
2. In a separate plate prepare sauce: pour the cream, add the juice of half a lemon (I have it a little, but in a large fruit using a quarter), garlic passed through the press, I salt and pepper to taste, mix all thoroughly.
3. I turn the foil, spread her fish, coat with the sauce inside and out, leave for half an hour for marinating, making small bones become imperceptible.
4. While marinate fish, cleans the onion, rinse it under water and cut into rings.
5. Tomatoes are also a good mine and cut into rings.
6. After 30 minutes, put the fish into the chopped vegetables (tomato and onion).
7. Few vegetables leave, and then spread them on top of the carp.
8. tear off another sheet of foil, cover them tightly fish, fastened together both sheets forming the envelope.
9. Preparing the fish on the grill over charcoal about 40-60 minutes (depending on the heat). Cooked fish just do not turn around, and leave in a form for another half hour.
10. After 30 minutes, carefully open the foil so as not emerged juice and sliced fish slices. Served with fresh vegetables carp.
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