Tender Boiled Carp Fillet with Refreshing Lemon
Nutritional value per serving
Calories220kcal
Carbs2gram
Fat6gram
Protein30gram
Ingredients
- Carp fillet (choose fresh, firm, and smell-free fish)500 g
- Fresh lemons (aromatic and firm)1 piece
- Water1 liter
- Salt (preferably sea salt)1 tsp
- Black peppercorns5 pieces
- Bay leaf1 piece
- Fresh parsley (for garnish)a few sprigs
This tender boiled carp fillet with lemon recipe is a straightforward and healthy way to enjoy freshwater fish. Delicately cooked, the carp absorbs the zesty brightness of lemon, resulting in a light and flavorful dish. The total estimated cost of ingredients is approximately $7 / €6 / £5 / ₹530, making it an affordable meal option. The dish contains roughly 220 calories per serving, making it suitable for a light, protein-rich diet. The recipe is easy to prepare, taking about 35 minutes total from start to finish, ideal for home cooks who want a fuss-free yet delicious fish dish.
Preparation instructions
Prepare the Carp Fillet
1Rinse the carp fillet gently under cold running water and pat dry with paper towels. This removes any surface impurities and excess moisture.
Prepare the Poaching Liquid
2In a medium-sized pot, add 1 liter of water. Slice the lemon thinly and add the slices to the pot, along with salt, black peppercorns, and bay leaf. Bring this mixture to a gentle boil. This lemon-infused broth will add aroma and flavor to the fish.
Poach the Carp Fillet
3Reduce the heat to low so that the liquid is at a gentle simmer, not a boil. Carefully place the carp fillet into the simmering lemon broth.
Cook and Monitor Temperature
4Cook the fillet gently for 10-12 minutes. To ensure food safety, use an instant-read thermometer inserted into the thickest part of the fillet — the fish is safe to eat when it reaches an internal temperature of 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Remove and Rest
5Using a slotted spatula or spoon, carefully remove the fillet from the broth and transfer it to a serving plate. Let it rest for 2 minutes to allow juices to redistribute.
Garnish and Serve
6Garnish the boiled carp fillet with fresh parsley sprigs and a wedge of lemon. Serve warm or at room temperature.
Cooking Tips
-Avoid overcooking the carp fillet to keep it tender and prevent dryness.
-For more flavor, add a few peppercorns and a slice of ginger to the poaching liquid.
-Always use a clean thermometer and sanitize it after use to prevent cross-contamination.
-If you don’t have bay leaf, a small sprig of thyme makes a good substitute.
Equipment Needed
- Medium-sized pot with lid
- Knife
- Cutting board
- Slotted spatula or spoon
- Instant-read food thermometer
- Serving plate
Shopping List
- [ ] Carp fillet (about 500g) — fresh, with firm flesh and no strong smell, to ensure quality and flavor ($6.00)
- [ ] 1 fresh lemon — bright yellow and firm, heavy for its size indicates juiciness ($0.50)
- [ ] Sea salt — enhances flavor, choose fine-grain for ease of use ($0.20)
- [ ] Black peppercorns — whole, freshly ground is best ($0.30)
- [ ] Bay leaf — dried leaves add earthy aroma ($0.20)
- [ ] Fresh parsley — vibrant green, avoid limp leaves for freshness ($0.70)
Total estimated cost: $7.90
FAQ
How do I know when the carp fillet is fully cooked?
Use an instant-read thermometer to check the internal temperature; it should reach 63°C (145°F). The fish should be opaque and flake easily when gently pressed with a fork.
Can I use frozen carp fillet for this recipe?
Yes, but make sure to thaw the fillet completely in the refrigerator overnight before cooking to ensure even cooking and safety.
What if I don’t have a food thermometer?
Check that the fish flakes easily with a fork and is opaque throughout. If unsure, poach until no longer translucent, approximately 10-12 minutes depending on fillet thickness.
Can I add other herbs to the poaching liquid?
Absolutely! You can add dill, thyme, or bay leaf for extra aroma according to your preference.