Carp skin crackling, vegetable casserole
1.00 h
4 raciones
Difficulty:
Media
Ingredients
FISH
Carp skin with its scales
25 cl corn oil
VEGETABLES
50 g carrots
50 g sweet potato
10 g butter
10 cl soy sauce
2.5 cl fish sauce
4 g caraway.
METHOD
SKIN
- Heat some oil in a small pot.
- Place the fish skin scale-side up on a grille.
- Bathe the skin in boiling oil, turn the skin and repeat on the other side.
- Set aside until ready to serve.
VEGETABLES
- Clean and blend the vegetables.
- Melt butter in a pot; add in the vegetables and cook on a low heat for 10 minutes, add in the soy and fish sauces.
- Cover and reduce by half, ensure the vegetables are properly cooked.
- Serve immediately.
