Yesterday Otakar, my landlord, asked me “do you have carp?” Not whether I wanted carp, because how could anyone not? He was concerned, however, that somehow I might have found myself in the unfortunate position of not having any. He then went on a fairly long discourse which I think was cooking instructions.
So now I have a rather large, not very tasty fish in my freezer. The recipe that appeals to me most so far is for pickled carp, but of course that one has the longest list of ingredients I don’t have. Most of the recipes I’ve seen involve vinegar; obviously that’s the key to reducing the carpiness of the fish.
Any suggestions?
