Whole poached carp garnished with garlic and herbs on a white plate.

Delicious Whole Poached Carp with Garlic Infusion

Name: Delicious Whole Poached Carp with Garlic Infusion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: international
Ingredients: 1.2 kg Whole carp, scaled and gutted (choose fresh fish with clear eyes and firm flesh); 6 piece Garlic cloves, peeled and smashed; 2.5 liter Water; 2 piece Bay leaves (fresh or dried); 10 piece Black peppercorns; 1.5 tbsp Salt; 4 slice Lemon slices (optional, for garnish and flavor); a handful n/a Fresh parsley (optional, for garnish)

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medium

30 min

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat15gram

Protein40gram

Ingredients

Quantity

Whole carp, scaled and gutted (choose fresh fish with clear eyes and firm flesh)1.2 kg
Garlic cloves, peeled and smashed6 piece
Water2.5 liter
Bay leaves (fresh or dried)2 piece
Black peppercorns10 piece
Salt1.5 tbsp
Lemon slices (optional, for garnish and flavor)4 slice
Fresh parsley (optional, for garnish)a handful n/a

This recipe will guide you through the process of poaching a whole carp with a fragrant garlic-infused broth. Poaching is a gentle cooking method that ensures the fish remains moist and tender while absorbing the subtle flavors from the garlic and aromatics. The recipe emphasizes food safety by recommending proper internal temperatures and safe handling practices. The total cost of ingredients is approximately $15 / €14 / £12 / ₹1200. The dish provides about 350 kcal per serving and suits a balanced diet. The recipe is easy to moderate in difficulty and takes approximately 45 minutes including preparation and cooking time.

Preparation instructions

Prepare the fish

1Rinse the whole carp under cold running water, making sure to clean the inside of the cavity thoroughly. Pat it dry with paper towels. Check the fish is scaled and gutted; if not, carefully remove scales with the back of a knife and remove the entrails. This preparation helps ensure the fish cooks evenly.

Prepare the poaching liquid

2In a large pot or deep pan, add 2.5 liters of water, smashed garlic cloves, bay leaves, black peppercorns, and salt. Bring to a gentle simmer over medium heat.

Poach the fish

3Once the liquid is simmering, carefully submerge the whole carp into the pot. The liquid should cover the fish. Maintain a gentle simmer (not boiling) and cook the fish for about 25-30 minutes. Poaching gently cooks the fish and keeps it tender.

Check doneness safely

4Check the internal temperature with a food thermometer inserted at the thickest part of the fish near the bone. The fish is safe and done when it reaches at least 63°C (145°F). The flesh will be opaque and will flake easily with a fork.

Remove and serve

5Carefully lift the poached carp from the liquid using a large slotted spoon or spatula. Transfer to a serving platter. Garnish with lemon slices and fresh parsley if desired. Serve warm.

Cooking Tips

1Use a gentle simmer rather than a rolling boil to prevent the fish from falling apart.

2If a thermometer is not available, check for doneness by testing flakiness and opaque flesh, but safe temperature measurement is best.

3To avoid cross-contamination, wash all utensils and surfaces that came into contact with raw fish thoroughly with hot, soapy water.

4If you do not have whole fish, fillets can be poached similarly but reduce cooking time to about 10 minutes.

Equipment Needed

Large pot or deep pan
Slotted spoon or spatula
Food thermometer
Cutting board
Knife
Paper towels

Shopping List

[ ] Whole carp (about 1.2 kg) - Approx. $10. Look for fresh fish with clear eyes and firm flesh.
[ ] Garlic cloves (6 pieces) - Approx. $0.50. Choose firm, plump cloves without mold.
[ ] Bay leaves (2 leaves) - Approx. $0.20. Dried bay leaves are common; fresh ones can also be used.
[ ] Black peppercorns - Approx. $0.30. Whole peppercorns offer fresher flavor than ground.
[ ] Salt (1.5 tbsp) - Approx. $0.05. Use regular cooking salt.
[ ] Lemon (for slices, optional) - Approx. $0.50.
[ ] Fresh parsley (optional) - Approx. $0.50.

Total estimated cost: $12.05

FAQ

Can I use frozen carp for this recipe?

Yes, you can use frozen carp, but make sure to thaw it completely in the refrigerator overnight and pat dry before poaching. This ensures even cooking and safety.

How do I know when the fish is fully cooked if I don’t have a thermometer?

The flesh should be opaque and flake easily when gently pressed with a fork, and the juices should run clear. However, using a food thermometer is the safest method.