The Best of Czech Cooking/Peter Trnka 1996

Gypsy Carp (Kapr po Cikansku)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 carp steaks 8 medium potatoes 2 medium onions, sliced
4 cloves of garlic, chopped 1 Tbs. paprika 1 Tbs. caraway seeds, crushed
6 Tbs. olive oil 2 lemons 1 Tbs. fresh parsley, chopped
2 Tbs. flour



1 Boil the potatoes in their skins in salted water till done, about 15-20 minutes. Remove the potatoes, let cool a little, then peel them. Slice the potatoes into thick rounds.
2 Preheat the oven to 450 F.
3 Take a large casserole dish and oil the bottom with a little of the olive oil. Put in the potatoes.
4 Heat 2 Tbs. of the olive oil in a frying pan on low, then add the onions and garlic. Fry the onion till it is almost golden, stirring occasionally. Add this mixture to the potatoes.
5 Wash the carp steaks gently in cold water and dry in paper towels. Dredge them in the flour.
6 Heat 2 Tbs. of the olive oil on medium in a large frying pan. When hot, add the carp steaks and fry till slightly golden on both sides, about 2 minutes per side.
7 Sprinkle the potatoes and onions with the paprika, caraway, and salt and freshly ground black pepepr to taste. Place the carp steaks on top. Pour on the remaining 2 Tbs. of olive oil and the juice of 1 lemon. Put the dish in the preheated oven and bake till done, about 10 to 12 minutes. Serve sprinkle with parsley and with lemon wedges on the sided.

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