Usuba
Braised Carp with Vegetables
A traditional Jewish dish: fish with potatoes, carrots, onions and cabbage, baked in the oven. The vegetables become soft and aromatic, while the fish remains juicy. Perfect for a family dinner.
- Total
- 120 min
- Standard serving
- 903.3 g
Ingredients
Total 8
Instructions
- 1
Step 1
Clean the fish of scales, gut it, and rinse it thoroughly.
- 2
Step 2
Cut the fish into small pieces.
- 3
Step 3
Salt the pieces of fish and leave for 15–20 minutes.
- 4
Step 4
Clean the vegetables. Cut the potatoes into wedges, carrots into circles, and onions into half-rings.
- 5
Step 5
Shred the cabbage.
- 6
Step 6
In a heavy-bottomed pot, heat the vegetable oil, add the vegetables and simmer over medium heat for 10–15 minutes.
- 7
Step 7
Salt and pepper the vegetables to taste, level them, and arrange the fish pieces on top.
- 8
Step 8
Fill with water to the middle of the pot.
- 9
Step 9
Preheat the oven to 180 °C, place the pan with fish and vegetables inside.
- 10
Step 10
Braise in the oven for 1–1.5 hours.
- 11
Step 11
Place the fish on plates, arrange the stewed vegetables around it. Serve the dish hot.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
