SARAMURA

 

for 6 portions

One fresh carp, around 3 kg, with scales, (common carp);
garlic
salt
pepper
olive oil
paprika powder or chili powder
potatoes

Clean, wash and dry the carp, (no head and tail). Cut in two pieces along length. Add salt and place over a grill,(medium heat over three inches from the charcoal bricketts, with the scales down). Keep in this position 10-15 minutes. Turn in the other side 8-10 minutes. Clean the burning scales. Put into a large bowl, and add boilled water, salt, pepper, paprika, and keep covered 10 minutes. Serve with boilled potatoes and garlic paste,(crunch garlic with salt and oil olive). And don’t forget a friendly dry white wine!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s