Ingredients.
- medium-sized carp
- size — 1 piece, approx. 1.2–1.5 kg
- sour cream — 25 g / 1 tbsp.
- hot mustard — 7–10 g / 1 tsp.
- lemon juice — 20–25 ml / juice of ½ a lemon
Spices from the «EKO» brand:
- fish seasoning from the «BBQ GRILL» range by «EKO» — 10–12 g / approx. 1 tbsp.
vegetable seasoning from the «BBQ GRILL» range by «EKO» — 10–12 g / approx. 1 tbsp.
Forvegetables:
- button mushrooms — 300 g
- courgette — 300 g / 1 medium
- bell peppers — 250–300 g / 2 pieces.
- tomatoes — 250–300 g / 2–3 pieces.
- onions — 150 g / 1–2.
- olive oil — 30–40 ml / 2–3 tbsp.
- lemon juice — 15–20 ml / 1 tbsp.
ForSalad dressings:
- cream cheese — 100–120 g
- soya sauce — 15–20 ml / 1 tbsp.
- parsley — 10 g
- dill — 10 g
- fresh garlic — 5–7 g / 1–2 cloves
Preparation
First, prepare the carp: gut the fish, rinse it thoroughly and cut it into portions. For the marinade, mix together the sour cream, hot mustard, the juice of half a lemon and the fish seasoning from the «BBQ GRILL» range by TM «EKO». Coat the carp pieces thoroughly on all sides with the marinade and leave for 15–20 minutes to allow the fish to absorb the flavour of the spices.
Prepare the vegetables separately. Leave the mushrooms whole or cut them in half; slice the courgette into rounds, the bell pepper into large chunks, the tomatoes into wedges, and the onion into rings or half-rings. Add olive oil, lemon juice and the «BBQ GRILL» vegetable seasoning from the «EKO» brand to the vegetables. Mix everything well so that the seasoning coats the vegetables evenly.
Place the marinated carp on the grill and cook until golden brown. Turn the fish occasionally so that it cooks evenly and remains juicy on the inside.
Place the vegetables on the grill rack and cook on the barbecue until tender and lightly charred. Thanks to the «BBQ GRILL» vegetable seasoning, they turn out fragrant, spicy and very appetising.
To make the dressing, mix together the cream cheese, soy sauce, chopped parsley and dill, and fresh garlic. Transfer the cooked vegetables to a bowl, add the dressing and toss gently. The result is a delicate, warm salad to serve with fish.
Serve the cooked carp with grilled vegetables and a creamy herb dressing.
It tastes better with ECO!