Carp in brine


Main course - Romania
by Dan Tonescu Caru’ cu Bere (2021)
Number of people 4
Preparation 1h"
Gluten-free Nut-free Lactose-free/dairy-free Soy-free Includes fish
  • Carp fillets or cutlets – 1 kg (4 pieces x 250 g)
  • Green pepper – 100 g
  • Red pepper – 100 g
  • Onion – 100 g
  • 2 pimento
  • Garlic – 60 g
  • Tomatoes – 250 g
  • Oil – 30 ml
  • White Wine – 100 ml
  • Fish stock/water – 1 litre
  • Parsley – 20 g
  • Salt
  • Pepper
  • Coarse salt
  1. Add the coarse salt to a baking tray or large frying pan before adding the carp cutlets. Fry them on both sides.
  2. After washing and cutting up the vegetables (diced pepper, onion rings, 1 whole pimento, tomatoes), place them on the baking tray.
  3. Add the oil and garlic to a stockpot until it softens.
  4. Add the wine and allow it to boil. Add the roasted vegetables and if you want the brine to have some added spice, then add another whole pimento diced into small pieces.
  5. Add the fish stock or water so that the vegetables are well covered.
  6. Take the fish and run it under water to remove the salt, then place it on the vegetables. Allow it all to boil for another 10-15 minutes.
  7. Finally, season with salt and pepper and sprinkle with chopped parsley. This dish works well served with polenta.

Tips and tricks:

  • Fish stock can be prepared from fish heads and tails, carrots, onions and celery. Bring to the boil and then allow to simmer over a medium heat for 15 minutes.
  • The cutlets can also be grilled: oil them all over, add salt and then grill for 6-8 minutes on each side.

Did you know?

Originally from Asia, the carp is a symbol of wisdom and a long life. Introduced to Europe in the Middle Ages by monks who bred them, they were quite often served at royal tables during feasts.

Carp in brine

Nutritional advice

INSP (Institutul National de Sanatate Publica – Romanian National Institute of Public Health)

The great benefit of this recipe is being able to sample a local product: Romanian carp. Like all aquatic animals, carp contains easily digestible proteins, phosphorus and B vitamins and is low in saturated fat. Cooking it quickly at a high temperature is an excellent way to preserve nutrients (especially vitamins).