INGREDIENTS:

• 1 fresh carp, gutted, scaled
• 500g young potatoes
• 2 large carrot
• 2 spring onions
• 2-3 lemons
• 1 parsley root with leaves
• 1 celery root
• 1L homemade white wine
• handful of fresh celery
• handful of fresh dill
• olive oil
• salt
• 10-12 unpeeled garlic cloves

Hi and welcome to the Almazan Kitchen Blog!

What shall we do with the drunken sailor early in the morning? Cook him in the wine until he’s sober! Not a sailor of course! We’re talking about fresh organic carp, prepared on coals in balkan traditional “Sač” cookware!

Steps:

Preparing the garnish:

• Wash handful of fresh celery and 2 spring onions.
• Add full hands of young potatoes into the Sač.
• Cut 2 large carrots and add it into the pot.
• Same thing do with parsley root.
• Cut 1 celery root into 4 pieces and add it into the cookware.
• Disconnect parsley stems from the leaves and add it into the pot.
• Handful of fresh dill and parsley leaves into the pot, sliced and diced.
• Cut 2 spring onions into medium pieces and add it into the Sač.
• Add a pinch of salt.
• Some olive oil.

And it’s time to cook our sailo…. sorry… carp.

Fish:

• First of all, behead it… Feel yourself like a King in the medieval age
• Cut off the tail.
• Incise your drunken mate(fish of course! Don’t be silly)
• Slice 2-3 lemons.
• Grate the fish with salt.
• Put lemon slices into the incisions.
• Lemon, salt and dill inside the carp.

Few more steps and we are done!:

• Put the fish into the pot.
• Add few celery sprigs.
• Dip everything in 1L homemade white wine.
• Add 10-12 unpeeled garlic cloves into the cookware.
• Close the pot and put it into the +356°F (+180°C) oven for 45 minutes. While waiting, it would be good to drink some white wine before eating.
• Enjoy! Bon Almazan!

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Well, our friend is feeding the fishes now… Oh, wait… No, fish is feeding us, such an irony. Ha-ha.

Do not sit home, love the nature, and cheers to you all!