In each home, recipes for Christmas Eve dishes may differ in taste, method of serving and recipe. So it’s worth looking for inspiration from time to time to improve your own recipes. There are especially many ways to prepare Christmas carp. Thanks to the appropriate technique, the fish will become velvety, delicate and delightful in taste. How to prepare it? Magda Gessler revealed her method.
How to make carp have no bones? Try Magda Gessler’s method
Magda Gessler is a famous restaurateur and television personality who hosts, among others, the program “Kuchenne Rewolucje” and is also one of the jurors of the “Masterchef” program. So if you are looking for a clever way to prepare the perfect carp, be inspired by her recipe. She revealed how to prepare fish so that the bones stop being a problem when eating. Additionally, the carp prepared in this way looks like a donut, and thanks to the appropriate preparation technique, the bones will begin to disappear. What should you do? It’s simpler than you think.
Carp from Magda Gessler’s recipe (illustrative photo) Carp from Magda Gessler’s recipe PHOTO: GRAŻYNA MAKARA / Agencja Wyborcza.pl
Magda Gessler revealed that you can fry it so that it has virtually no bones. First of all, you need to start by marinating the fish, which should be done overnight. Cover the carp with salt and onion flakes and set aside in a clay pot. Only then can it be dipped in egg and water and breadcrumbs with a bit of potato flour. Deep fry the fish and it will start to behave like a donut. Then a bun forms around it and the bones start to disappear. – I usually keep the carp under vacuum for five minutes, then the small bones disappear. Carp prepared in this way can be eaten like a cake – admitted Magda Gessler in an interview with “”.
What should you do to prevent the carp from smelling of mud? The traditional method that has been working for years will help
One common problem with carp is that the fish has a distinctive aftertaste. Some say it tastes like mud. However, you can quickly solve the problem and remove the unwanted aroma. The traditional method that has been used by our mothers and grandmothers for years helps with this. Just reach for the milk and soak the carp in it for 4-5 hours. After this time, dry it well and prepare it further according to your preferences. It tastes great fried in breadcrumbs.
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
