Gratin with Carp
Ingredients
- Ingredients
- 600 grams Carp (ready to cook, with skin)
- 150 grams smoked Pancetta (in slices)
- 2 onions
- 2 garlic cloves
- 1 Red Bell pepper
- 1 green Bell pepper
- 2 stalks Celery
- 2 Tbsps olive oil
- 600 grams diced Tomatoes (canned)
- 200 milliliters fish stock
- salt
- freshly ground peppers
- 1 Tbsp dried Basil
- 9 Lasagne noodle (cooked)
- 1 Tomato (wedges, for garnish)
Preparation steps
Rinse the carp fillet, pat dry, and cut in half crosswise. Cut the pancetta into strips. Slightly score the skin side of the fish pieces and lard the fish with the pancetta. Peel the onions and garlic and dice fine. Rinse the peppers, cut in half, remove seeds, and cut into small cubes.
Put aside 2 tablespoons of green pepper cubes for garnish. Rinse celery and cut into thin slices. Heat the oil in a saucepan and sweat the onion with the garlic until onion is translucent. Add the celery and diced tomatoes. Season with salt and pepper, sprinkle with basil, and simmer for 5 minutes at medium heat.
Spread some sauce in the bottom of a baking dish. Cover with 3 lasagna noodles and cover again with tomato sauce. Repeat until the pasta and sauce are used up. Top with seasoned carp pieces and bake in a moderate preheated oven for 35–40 minutes. If the fish is browning too much, cover with aluminum foil. Take the finished gratin from the oven and serve garnished with tomato wedges and diced peppers.
