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The Water Cooler
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<blockquote data-quote="retrieverman" data-source="post: 3951062" data-attributes="member: 24452"><p>CARP RECIPE</p><p></p><p>Although carp aren't pleasing to the eye, they're fun to catch and decent table fair to boot!</p><p>This is a recipe handed down from my European great grandmother.</p><p><strong>Ingredients:</strong></p><p>4-6 pounds Carp Fillets, Boneless</p><p>Fresh ice cold water</p><p>Apple Juice</p><p>Fresh ground black pepper</p><p>Salt</p><p>Soy</p><p>Ginger</p><p>Garlic</p><p>Sauvignon Blanc or Pinot Grigio white wine</p><p>Olive Oil</p><p>Lemon Powder</p><p>Finely chopped Dill</p><p>Suitably sized cedar plank</p><p>Cat iron Skillet</p><p><strong>Directions:</strong></p><p>Fillet carp in same manner as you would a Walleye, ensuring to cut out mudlines and any other dark spots</p><p>Remove the skin and place fillets in ice-cold water with the following ratios for each pound of fillets:</p><p>4 oz clean bottled water</p><p>4 oz apple juice</p><p>2 teaspoon salt</p><p>For 6 pounds of fillets, it's 24 oz water, 24 oz apple juice, and 12 tsp of salt.</p><p>Let fish marinade in water for 36-48 hours as your time permits.</p><p>After soaking, remove fish and rinse.</p><p>Set uncovered fish aside in refrigerator for an hour while you prepare for cooking.</p><p>Drizzle 1 tablespoon of oil onto plank for each pound of carp and spread so a thick film of oil covers plank.</p><p>Sprinkle lemon powder and black pepper all over the plank (about 2 teaspoons each per pound Carp). Adjust amount as needed for taste.</p><p>Place plank in oven at 180 degrees for quick seasoning and oil penetration.</p><p>Remove carp from refrigerator and pat both sides dry with paper towels.</p><p>Melt 2 sticks salted butter and separate into halves.</p><p>Take half of the butter and coat fish fillets all over.</p><p>Roll fish in black pepper </p><p>In a super heated cast iron skillet, place fillets in on one side then the other.</p><p>Remove board from oven </p><p>Let sear for 45 seconds on each side then place on warmed plank.</p><p>Sprinkle Ginger and Garlic all over fish.</p><p>Drizzle wine on all sides of fish.</p><p>Wrap the board together with fish with perforated aluminum foil.</p><p>Place in oven preheated at 350 and bake for 6-8 minutes per pound, depending on fish thickness.</p><p>After baking, let fish settle for 10 minutes then remove foil.</p><p>Once at the table discard the fish and eat the plank</p></blockquote><p></p>
[QUOTE="retrieverman, post: 3951062, member: 24452"] 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. [B]Ingredients:[/B] 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 [B]Directions:[/B] 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 [/QUOTE]
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