Do not look for any complications in this recipe, because nothing simpler than this procedure simply does not exist anymore. All you have to do is bring the carp home with its head this year and ask the seller if he has roe on the side!
Procedure
01.
Remove the eyes from the fish head (someone leaves them there, it depends on you) and, like other pieces of meat, wash the tail end without the fin thoroughly with water. Prepared fish then put in a pot with about 2 liters of water.
Photo: Ondřej Hošt
Photo: Ondřej Hošt
02.
Carrot, celery, parsley and clean the leek, cut it into pieces and add it to the pot with the fish. Finally, rinse the onion with the skin and put it in the pot as well – it is the skin that gives the soup a beautiful golden color. Salt the soup, lightly pepper it and cook until soft, it takes up to about 30 minutes.
03.
In the meantime, cut or tear the rolls into small pieces, put them in a baking tray, drizzle with a little oil and put them in an oven heated to 200 degrees for about 10 minutes.
04.
Remove all pieces of fish from the cooked soup. Cut usable meat into pieces and divide into plates, as well as pieces of vegetables. Finally, pour the seasoned broth over the plates. When serving, you can sprinkle them with a little finely chopped parsley or another favorite herb.
