Hi folks,
Here is the Carp recipee i was talking about today. It makes 4 portions, time to prepare is about 15 minutes, cooking time is 30 minutes.
Ingredients are:
6 peeled raw potatoes
1 1/2 pound of Carp fillets
1/3 cup of margarine or butter
1/4 cup of milk
1/2 oignon finely chopped
1 piece (stalk) of celery
parsley to taste
oignon salt and pepper to taste
1 egg - Beaten with a bit of milk
1/2 cup of bread crumbs
Step #1 : Take the potatoes and boil them for approximately 20 minutes till tender.
Step #2 : Put Carp fillets in a frying pan, cover with water and bring to a boil at high heat.
Step #3 : Once the water is boiling, reduce the heat to a medium low medium heat and cook for 10 minutes at a low boil.
Step #4 : remove fish from the frying pan and soak up as much water as you can with scotts towel and remove all visible bones.
Step #5 : Drain the potatoes once they are cooked and add the milk and 2 spoon fulls of margarine or butter and mash potatoes well.
Step #6 : take one spoon full of margarine of butter and put it is a frying pan. Then add the oignons and celery, cook for approximately 5 minutes. Do not let the celery and oignon brown, very important, you want the two ingredients to be translucent. Add the parsley, oignon salt and pepper.
Step #7 : Now we mix the Carp, potatoes and celery and oignon mixture together. This recipe makes 8 patties. Don't worry if the patties are sticking in your hands a bit.
Step #8 : Take each patty and soak them in the beaten egg and then in the bread crumbs and put them in a medium heat frying pan with the rest of the margarine or butter. Let the patties cook for about 3 minutes on each side and they should be ready.
Depending on the different cooking stoves, don't flip patties if they are not golden brown, the cooking time may vary from 3 minutes to 4 minutes on each side.
Enjoy
Daniel and Sylvie
Daniel, this looks really good. I'm going to try it with bass; don't have an carp. I'll bet it would be great using salmon, too.
Al,
The only problem with these fricadelles are that they are addictive, every water hole I see, I imagine a fricadelle...OH NO...here I go again!!!!...LOL
Ah man, and if you try them with bass, hummmm, how far is that from Fort Simpson, we would sure come over and help ya make them.. :)
the trick is don't let them cook too long, they will dry out real fast.
Enjoy
Daniel
Daniel, come on over. It's only about 3,500 miles. :bigsmyl:
Al, I'll be there in thought, believe me :)
Enjoy them and I always like to add a small splash of lemon juice on them, hmmmm good .
Daniel