Lithuanian-style Drunken Carp

Ingredients

In Lithuanian cuisine, the original Serbian dish Pijani šaran is adapted to include Lithuanian spices and flavors. The marinade for Lithuanian-style Drunken Carp incorporates traditional Lithuanian spices, such as caraway seeds and juniper berries, to enhance the dish's unique taste. Additionally, the sauce is enriched with butter, giving it a creamy texture that is characteristic of Lithuanian cuisine. We alse have the original recipe for Pijani šaran, so you can check it out.

• 4 carp fillets (about 200g each) (4 carp fillets (about 7 oz each)) 4 carp fillets (about 200g each) (4 carp fillets (about 7 oz each))
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• Juice of 1 lemon Juice of 1 lemon
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon juniper berries, crushed 1 teaspoon juniper berries, crushed
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons butter 2 tablespoons butter
• Fresh dill or parsley, for garnish Fresh dill or parsley, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 10g (Saturated Fat: 5g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 35g
• Fiber: 0g
• Salt: 0.5g

Preparation

1. 1.
   In a shallow dish, combine the white wine, lemon juice, minced garlic, caraway seeds, juniper berries, salt, and pepper.
2. 2.
   Place the carp fillets in the marinade, ensuring they are fully submerged. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to infuse.
3. 3.
   Remove the carp fillets from the marinade and pat them dry with a paper towel.
4. 4.
   In a large frying pan, melt the butter over medium heat.
5. 5.
   Add the carp fillets to the pan and cook for about 4-5 minutes on each side, or until golden brown and cooked through.
6. 6.
   Remove the cooked fillets from the pan and set them aside.
7. 7.
   Pour the remaining marinade into the pan and bring it to a simmer. Cook for a few minutes until the sauce has reduced and thickened slightly.
8. 8.
   Place the carp fillets on a serving platter and pour the reduced sauce over them.
9. 9.
   Garnish with fresh dill or parsley.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Carp fillets — Ensure that the carp fillets are fresh and of high quality. If fresh carp is not available, you can use other white fish fillets as a substitute, such as cod or haddock.

Tips & Tricks

• For an extra burst of flavor, add a splash of Lithuanian honey to the marinade.
• Serve Lithuanian-style Drunken Carp with a side of boiled potatoes or steamed vegetables for a complete meal.
• If you prefer a thicker sauce, you can add a teaspoon of cornstarch mixed with water to the marinade before reducing it.
• Experiment with different herbs and spices in the marinade to customize the flavors to your liking.
• To achieve a crispy skin on the carp fillets, make sure to pat them dry before cooking.

Serving advice

Lithuanian-style Drunken Carp is best served hot, straight from the pan. Arrange the cooked fillets on a platter and pour the reduced sauce over them. Garnish with fresh dill or parsley for a pop of color and freshness. Serve alongside your favorite Lithuanian side dishes for a complete and satisfying meal.

Presentation advice

To present Lithuanian-style Drunken Carp beautifully, arrange the golden-brown fillets on a large serving platter. Drizzle the reduced sauce over the fish, allowing it to pool around the fillets. Garnish with sprigs of fresh dill or parsley for an elegant touch. Serve with a side of boiled potatoes or steamed vegetables to complete the presentation.