Carp Fillet Sweet and Sour with Potato Bread


Rating: 1.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:













Potato bread:










Instructions:

1 hour 40 min, time-consuming Gut, fillet and skin the carp and cut the fillets into 6 mm wide strips. Season fillet strips with salt, flour and fry in oil.

Cut bell bell pepper and onion into strips and blanch. Cut cucumbers into slices. Mix cucumber slices with the baked peppers, carp pieces, onion and dill.

Mix herb vinegar with water and sugar and pour over carp mixture. Leave to infuse for about 30 minutes.

For the potato bread:

Make potatoes for about 30 min, then remove peel and press. Mix the flour with all the dry ingredients, then add the liquids. Let the dough rise well. For a visible increase it needs at least half an hour. Bake in the oven at 200 °C for about 40 minutes, brushing a few times with water.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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