Looks good! If I'm not rushed for time, I'll smoke mine then seat it in the end. They are so tender and full of flavor.
CARP RECIPE
Although carp aren't pleasing to the eye, they're fun to catch and decent table fair to boot!
This is a recipe handed down from my European great grandmother.
Ingredients:
4-6 pounds Carp Fillets, Boneless
Fresh ice cold water
Apple Juice
Fresh ground black pepper
Salt
Soy
Ginger
Garlic
Sauvignon Blanc or Pinot Grigio white wine
Olive Oil
Lemon Powder
Finely chopped Dill
Suitably sized cedar plank
Cat iron Skillet
Directions:
Fillet carp in same manner as you would a Walleye, ensuring to cut out mudlines and any other dark spots
Remove the skin and place fillets in ice-cold water with the following ratios for each pound of fillets:
4 oz clean bottled water
4 oz apple juice
2 teaspoon salt
For 6 pounds of fillets, it's 24 oz water, 24 oz apple juice, and 12 tsp of salt.
Let fish marinade in water for 36-48 hours as your time permits.
After soaking, remove fish and rinse.
Set uncovered fish aside in refrigerator for an hour while you prepare for cooking.
Drizzle 1 tablespoon of oil onto plank for each pound of carp and spread so a thick film of oil covers plank.
Sprinkle lemon powder and black pepper all over the plank (about 2 teaspoons each per pound Carp). Adjust amount as needed for taste.
Place plank in oven at 180 degrees for quick seasoning and oil penetration.
Remove carp from refrigerator and pat both sides dry with paper towels.
Melt 2 sticks salted butter and separate into halves.
Take half of the butter and coat fish fillets all over.
Roll fish in black pepper
In a super heated cast iron skillet, place fillets in on one side then the other.
Remove board from oven
Let sear for 45 seconds on each side then place on warmed plank.
Sprinkle Ginger and Garlic all over fish.
Drizzle wine on all sides of fish.
Wrap the board together with fish with perforated aluminum foil.
Place in oven preheated at 350 and bake for 6-8 minutes per pound, depending on fish thickness.
After baking, let fish settle for 10 minutes then remove foil.
Once at the table discard the fish and eat the plank
Although carp aren't pleasing to the eye, they're fun to catch and decent table fair to boot!
This is a recipe handed down from my European great grandmother.
Ingredients:
4-6 pounds Carp Fillets, Boneless
Fresh ice cold water
Apple Juice
Fresh ground black pepper
Salt
Soy
Ginger
Garlic
Sauvignon Blanc or Pinot Grigio white wine
Olive Oil
Lemon Powder
Finely chopped Dill
Suitably sized cedar plank
Cat iron Skillet
Directions:
Fillet carp in same manner as you would a Walleye, ensuring to cut out mudlines and any other dark spots
Remove the skin and place fillets in ice-cold water with the following ratios for each pound of fillets:
4 oz clean bottled water
4 oz apple juice
2 teaspoon salt
For 6 pounds of fillets, it's 24 oz water, 24 oz apple juice, and 12 tsp of salt.
Let fish marinade in water for 36-48 hours as your time permits.
After soaking, remove fish and rinse.
Set uncovered fish aside in refrigerator for an hour while you prepare for cooking.
Drizzle 1 tablespoon of oil onto plank for each pound of carp and spread so a thick film of oil covers plank.
Sprinkle lemon powder and black pepper all over the plank (about 2 teaspoons each per pound Carp). Adjust amount as needed for taste.
Place plank in oven at 180 degrees for quick seasoning and oil penetration.
Remove carp from refrigerator and pat both sides dry with paper towels.
Melt 2 sticks salted butter and separate into halves.
Take half of the butter and coat fish fillets all over.
Roll fish in black pepper
In a super heated cast iron skillet, place fillets in on one side then the other.
Remove board from oven
Let sear for 45 seconds on each side then place on warmed plank.
Sprinkle Ginger and Garlic all over fish.
Drizzle wine on all sides of fish.
Wrap the board together with fish with perforated aluminum foil.
Place in oven preheated at 350 and bake for 6-8 minutes per pound, depending on fish thickness.
After baking, let fish settle for 10 minutes then remove foil.
Once at the table discard the fish and eat the plank
I've been known to do a little cooking.
Pork butt
Baby backs
Smoked duck
Seared grouper
Compressed watermelon w/ goat cheese foam
Butter-poached lobster for 500
Upwards of 60-day dry aged prime beef
60-day dry aged New York strip
Mojo roasted pigs
Pork butt
Baby backs
Smoked duck
Seared grouper
Compressed watermelon w/ goat cheese foam
Butter-poached lobster for 500
Upwards of 60-day dry aged prime beef
60-day dry aged New York strip
Mojo roasted pigs
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I’m not sure how it’s going to turn out, but I’m smoking a deer hind quarter today.
Chicken and shrimp fried rice tonight.
And?????
It was tender but pretty flavorless. It’s fine with Head Country though. I still prefer my venison chicken fried.
Was wondering how that turned out. I generally only cut the backstrap for sfeaks to grill and ground everything else. It has all been better since I started processing myself and being more meticulous about trimming off the silver skin and connective tissues.
Might try injecting a brine or butter next time. Or chicken fry it!
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