Tender Boiled Carp Fillet - Simple & Delicious
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat8gram
Protein30gram
Ingredients
- Carp fillet (fresh, skin removed if preferred) - Choose firm, bright fish with a fresh smell500 g
- Water1 liter
- Salt (preferably sea salt)1 tsp
- Black peppercorns5 pieces
- Bay leaf1 piece
- Lemon (for serving and slight flavor)1 piece
- Fresh dill (optional, for garnish)1 tbsp
This recipe guides you through boiling carp fillet to achieve tender, flavorful fish perfect for a nutritious meal. Carp is a freshwater fish widely available and affordable. Boiling is a gentle cooking method that preserves moisture and tenderness, making it easy for beginners. The total cost of ingredients is approximately $10, €9, £8, and ₹800, with a total caloric content of about 250 kcal per serving. This dish is suitable for a light diet, gluten-free, and low-fat preferences. The recipe is easy in complexity and takes about 30 minutes total including preparation and cooking time.
Preparation instructions
Prepare the Carp Fillet
1Rinse the carp fillet under cold running water and pat dry with paper towels. This removes any slime or residue and helps the fish cook evenly.
Prepare Boiling Liquid
2In a deep pan, add 1 liter of water. Add salt, black peppercorns, and the bay leaf. Bring the water to a gentle boil over medium heat. This flavorful broth will infuse the fish with taste.
Add Carp Fillet to Boiling Water
3Once the water is boiling, reduce to a gentle simmer. Carefully place the carp fillet into the water. Simmer gently; avoid rapid boiling as it can toughen the fish.
Boil the Fish for Tender Doneness
4Allow the fish to cook gently for 10 to 12 minutes depending on thickness. The fish is done when it flakes easily with a fork and reaches a safe internal temperature of 63°C (145°F). Use a food thermometer to check the temperature in the thickest part.
Remove and Serve
5Carefully remove the carp fillet from the liquid with a slotted spoon or spatula. Serve immediately, drizzled with fresh lemon juice and garnished with chopped dill if desired. Lemon adds brightness while dill complements the fish.
Cooking Tips
-Avoid overcooking the carp; it can become dry and tough. Use a thermometer to ensure perfect doneness.
-If you want to boost flavor, you can add sliced onions or celery to the boiling water.
-You can substitute bay leaf with a small sprig of thyme or parsley for a different aroma.
-For food safety, always handle raw fish with clean hands and utensils to avoid cross-contamination.
Equipment Needed
- Deep saucepan or pot
- Cooking thermometer (preferably instant-read)
- Slotted spoon or spatula
- Cutting board and knife
- Measuring spoons
Shopping List
- [ ] Carp fillet (500 g) - Choose fresh with firm flesh and a mild smell.
- [ ] Salt (1 tsp) - Sea salt adds better flavor.
- [ ] Black peppercorns (5 pieces) - Freshly cracked will give best taste.
- [ ] Bay leaf (1 piece) - Dry and intact leaves have stronger aroma.
- [ ] Lemon (1 piece) - Look for firm, heavy lemons with bright skin.
- [ ] Fresh dill (optional, 1 tbsp) - Choose bright green, fragrant bunches.
Approximate total cost: $10
FAQ
How do I know when the carp fillet is fully cooked?
The carp fillet is fully cooked when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F) in the thickest part. Use a food thermometer for accuracy.
Can I use frozen carp fillet?
Yes, you can use frozen carp fillet but thaw it completely in the refrigerator before boiling for best results and food safety.
Is it safe to eat carp?
Yes, carp is safe to eat when cooked properly to an internal temperature of 63°C (145°F). Ensure you buy fresh fish from a reputable source and handle it safely.
Can I add vegetables to the boiling water?
Yes, adding vegetables like onions, celery, or carrots to the boiling water can enhance the flavor of the fish.