Christmas is fast approaching, and with it the Christmas Eve feast. In the Czech Republic, either steak or carp is served here. Check out the recipe for Mánk’s carp in puff pastry. It tastes great both hot and cold, check it out.
And here we have it. December is in full swing, Christmas is here in a few days, children are looking forward to Santa and adults to peace and Christmas comfort. On Christmas Eve, however, comes one big dilemma. Carp or steak? If your family is divided into two sides, you can make Mánk’s carp in puff pastry as a starter and schnitzel as a main course to keep everyone happy. So how about carp in puff pastry? Take a look.
You can find a video recipe on how to make salmon in puff pastry on Tasty’s YouTube channel:
Source: Youtube
Carp in puff pastry
First, you will need 1000 grams of carp fillets. Cut them every 3 millimeters apart, so that the cut is deep enough that you can feel the crunch of the cut bones. Then rub the fillets with 2 cloves of garlic, salt and pepper. Let the fillets rest like this for half an hour.
And in the meantime, you can fry 1 finely chopped onion with 250 grams of mushrooms in butter. Once the mushrooms and onions are fried, blend them in the pan using an immersion blender. Fry until a thick paste forms in the pan. Now let the mixture cool down.
Now take the already aged fillets again and cut them so that they have the shape of a rectangle. Fry these fillet cuts together with 10 dekagrams of chicken liver in a teaspoon of butter. Once done, blend the meat mixture into a meat paste.
Now take a sheet of foil and line it with slices of bacon. Spread the mushroom-onion paste on the bacon. Place one fillet, skin side up, on top of each greased slice of bacon. Then coat the fillet with your meat paste. Cover everything with another fillet, skin side down.
Carp a little differently
And you’re almost done. Now, using the foil, fold the bacon over the surface and wrap. Leave to rest in the freezer for about 15 minutes. Meanwhile, roll out 400 grams of puff pastry. Then remove the fillets from the foil and cover them with puff pastry.
Pierce the dough to allow steam to escape, then brush with the beaten egg. Bake the carp in the puff pastry in the oven at 190 degrees Celsius for 25 minutes. And you’re done. Bon appetite!
Sources: www.dobroty-recepty.cz, www.denik.cz
