Saramura (Grilled Carp Fillets) is a traditional Hungarian recipe for a classic dish of carp fillets that are herbed and fried, served on a bed of fried polenta and dressed with a chilli sauce made from fish stock reduced to a glaze. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Grilled Carp Fillets (Saramura).
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Ingredients:
4 fillets of carp
4 tbsp fresh herbs, finely chopped
60ml oil
salt and freshly-ground black pepper, to taste
2 tsp chillies, chopped
60g butter
400ml fish stock
shallow-fried polenta, to serve
Method:
Place the fish stock and chillies in a pan, bring to a boil then cook down to a coating consistency (ie the reduced stock should be thick enough to coat the back of a spoon).
Brush the carp fillets with oil and cover with the herbs. Season with salt and black pepper, place in a dish and set aside to marinate for 30 minutes. After this time, place the fish under a hot grill and cook until golden brown all over and cooked through.
Prepare your polenta, allow to harden then cut into slices large enough to sit the fish on. Shallow fry these until golden brown. Whisk the butter into the reduced fish stock to make a light sauce.
Arrange the polenta slices on a plate, sit the fish fillets on top then coat with the chilli sauce. Serve immediately.
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