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Danube Delta Fisherman's Grilled Carp in Hot Herb and Roasted Tomato Brine
Danube Delta authentic culinary treasure: thick steaks of carp charred over glowing embers, submerged in a boiling broth of crushed fire-roasted tomatoes, peppers, minced garlic, thyme, and hot chilies.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Thick fresh carp steaks800 g
- Ripe garden tomatoes4 pc
- Red sweet peppers2 pc
- Fresh red chili pepper1 pc
- Garlic cloves, crushed into paste6 clove
- Fresh flat-leaf parsley3 tbsp
- Sunflower oil1 tbsp
- Coarse sea salt1 Ā½ tsp
Preparation Steps
1
Char tomatoes, sweet peppers, and chili on grill pan until blistered. Peel and crush into rustic salsa.
10 min timer
2
Rub carp steaks with oil and coarse salt; grill over medium-high heat 5-6 minutes per side until charred.
11 min timer
3
Bring 500ml water to a boil with roasted vegetables, salt, and thyme for 3 mins. Stir in garlic and remove from heat.
4 min timer
4
Place grilled fish in deep platter, pour scalding brine over top, scatter parsley, and steep covered 10 mins.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
34g
Carbohydrates
8g
Fat
15g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
