Original text of the recipe:
“1,500 kg of carp, a large sprout, 100 ml of oil, 4 tomatoes, 1 pepper, pepper, salt, dill.
Clean, wash and carp, sip and let stand for 30 minutes.
Separately cut the cabbage as for the quality cabbage, cook in oil, add the peeled tomatoes, green sliced pepper, dill and a little pepper. Cook the cabbage, put it in a tray, and place the slices of carp on top. Place the tray in the oven at the right heat. During the baking process, the carp slices of the cabbage and the red cabbage are always anointed.
Serve hot or cold after the carp has been browned. ”
1,500 kg of carp
1 pc
100 ml of oil
4 red pieces
1 piece of pepper
a little pepper
a little salt
a little dick
Clean, wash and carp, sip and let stand for 30 minutes
Cut the cabbage as for the quality cabbage and cook in oil with the peeled peeled tomatoes, sliced pepper, dill and a little pepper (about 30 minutes)
Cook the cabbage, put it in a tray, and place the slices of carp on top of the fish with a little oil
Place the tray in the oven at the right heat until the fish are browned (about an hour)
Serve hot
In the winter I replaced the tomatoes with a few tablespoons of tomato bouillon I sprayed a little oil over the carp before putting the tray in the oven (not having the fresh tomatoes was not the juice with which to sprinkle the carp during baking as indicated by the original recipe) . Excellent combination! My rating: 5 stars
