Ingredients:
1 carp (1.5 kg),
1 onion,
1 carrot root,
0.4 celery root,
salt,
ground black pepper.
For the marinade:
1 glass of wine vinegar (6%),
1 cup of vegetable oil,
1 glass of water,
salt,
peppercorns,
2-3 bay leaves.
Preparation:
The fish carcass is completely processed, cut into 2-3 cm thick circles, salted and peppered.
A marinade is prepared from vinegar, vegetable oil, water and spices.
Onions and celery are cut into strips, carrots into circles.
Place the vegetables in a high-sided enamel bowl, add the fish, pour in the marinade and simmer over very low heat for 3 to 3.5 hours until done.
The fish is considered ready when the rib and backbone bones are soft.
