Carp Recipe with Herbs and Fried Celery

This elegant carp dish highlights the deep, delicate flavors of freshwater fish, enhanced with fragrant herbs and golden-fried celery for a satisfying crunch. The tender, flaky fish is perfectly seasoned, allowing the herbs to infuse every bite with freshness, while the crispy celery adds a unique twist. A rustic yet refined dish, it’s perfect for special gatherings or a hearty winter meal that celebrates tradition and rich flavors.

Carp Recipe with Herbs and Fried Celery

Difficulty Level: Medium
Calories: 500
Cooking Time: 60 min

Ingredients:

  • 1 asp (1.5 kg)
  • 1 Lemon
  • Herbs: parsley, dill, laurel, chives, thyme, salt and white pepper
  • 1 celery root
  • olive oil

Instructions:

 

Before cooking:
  1. Fresh fish, clean it, gut and remove the gills.
  2. Dry it with the serviette and rub the fish with salt and white pepper.
  3. Leave the marinating fish for two hours, and in the meantime you can peel the celery root, cut it into small cubes (1 centimeter), begin to fry it over low heat, and then add olive oil, salt and thyme.
Now you can prepare herbs:
  1. Wash thin bunch of parsley, dill, chives and 3 leaves of fresh bay leaf.
  2. Stuff the fish’s belly with herbs and put the carcass on a foil or a grill for roasting.
  3. Sprinkle the fish plentifully with lemon juice and insert pieces of lemon to the gills. Bake until done.
  4. Serve the hot fish with a side dish of celery.

You might be interested:

Cold scallop julienne with avocado, red caviar and truffle oil recipe

This cold scallop julienne with avocado, red caviar, and truffle oil is a masterclass in refined elegance. Delicate slices of...
Read More >>

Scallop Carpaccio Recipe

Scallop Carpaccio is a dish of pure elegance, where the natural sweetness of fresh, delicate scallops takes center stage. Thinly...
Read More >>

Sous Vide Beef Cheek, Sweet Sherry Sauce, Perfect Fries and Char Grilled Scallion

Sous Vide Beef Cheek with Sweet Sherry Sauce is a luxurious dish perfect for special occasions. Slow-cooked for 24 hours,...
Read More >>
Be inspired by the success stories of the world's top chefs:

Luigi Taglienti

  • Italy, Milan
Born in Liguria, my culinary journey took me through Italy and France, earning Michelin stars along the way. At Il...
Read More >>

Sergei Khimich

  • Kyiv, Ukraine
Cooking is more than just a job for me—it’s my true calling. With 12 years of experience, I’ve worked my...
Read More >>

Sergey Cutenco

  • Chisinau, Moldova
Old Bus Gastro Pub is a cozy, modern dining spot perfect for families, friends, and anyone looking to enjoy a...
Read More >>