Carp in Butter with Potato Salad

Name: Carp in Butter with Potato Salad
Prep time: 60 min
Total time: 60 min
Yield: 6
Cuisine: Slovak
Ingredients: 1 KS Carp; 1 Kg Potatoes; 2 KS Onion; 100 g Pickles; 3 PL Mustard; 1 dl Pickle brine; 1 ČL Ground black pepper; 1 PL Vinegar; 1 ČL Salt

60 min

Easy

6 portions

(4.8 / 5 from 6 votes)

Preparation 60 min

Difficulty Easy

Portions 6

Views 6338x

Author

Danula Vašíčková

226 recipes

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Ingredients

1 pc Carp
portioned
1 Kg Potatoes
2 pc Onion
100 g Pickles
3 tbsp Mustard
1 dl Pickle brine
1 tsp Ground black pepper
to taste
1 tbsp Vinegar
to taste
ČL Salt
to taste

Instructions

I assume that I don't have to introduce carp in three coats. It is best fried in butter. However, it should be salted and sprinkled with lemon beforehand.

Warm potato salad

cook about 1kg of potatoes in their skin, cool immediately, peel and cut with a decorative knife or cut into rounds as for a classic salad. In oil, let 2 finely chopped larger onions turn glassy, and while still warm, add the rest of the oil to the potatoes. Then add about 3 sterilized pickles cut into cubes, add 2 tablespoons of full-bodied mustard, a bit of pickle brine, salt, pepper, sugar, and vinegar to taste. It is called warm, probably because warm potatoes and onions are used, but you can also have it later when it cools down. :-)