Original text of the recipe: “Carp, salt, oil, garlic, tomatoes, green parsley.
Clean the carp, wash thoroughly and cut into pieces, which is dipped and put in a well-oiled pan. Place the tray in a well-baked oven, combining the fish with the oil on the tray from time to time.
When the fish is ready, remove it from the tray and arrange it on the plateau. Above, pour a sauce prepared in the following way. In hot oil put chopped garlic. When it begins to crack, add sliced tomatoes cleaned of skin and seeds, salt and pepper to taste.
Sprinkle green chopped parsley and let it boil for about 20 minutes. ”
Source: Cold food, 1960
2 slices as little as palm over (carp)
2 tomatoes
a few cloves of garlic
1/2 cup of oil
green parsley
salt
pepper
Clean, wash the carp and cut 2 slices as far as the palm, soak and grease with oil
Put the slices of carp in a tray with oil in the oven, turning from time to time so that it does not catch
When the carp slices are beautifully browned, we remove them from the oven and arrange them on the serving plate
While the fish is cooked in the oven, prepare the sauce as follows: In the hot oil, put the chopped garlic and when it starts to ruminate, add the peeled and skinned tomatoes and chop the finely chopped parsley, salt, pepper and parsley, and boil about 20 minutes
Tomato sauce put it over the fish slices on the serving plate
Spread a little green parsley and serve
To make it easy to remove the skin of tomatoes, we can put them for a few seconds in hot water.
Carp provansal – simple to prepare and very, very good!
