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Saramură de crap — grilled carp in garlic broth with roasted peppers and tomatoes
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Source: https://recipheon.com/en/recipes/main-dishes/saramura-de-crap-grilled-carp-in-garlic-broth-with-roasted-peppers-and-tomatoes
About this recipe
Saramură de crap is Romanian grilled carp served in garlic broth with roasted peppers and tomatoes. The fish browns separately before going into the aromatic broth. In this home version, the vegetables roast in the oven and the steaks cook in a grill pan. Their browned skin softens in the broth, the flesh stays juicy, and the broth with its vegetable juices can be eaten with a spoon. Garlic and a little vinegar go in off the heat to keep their bold flavor. The quantities make four servings of carp with vegetables and all the broth, without additional bread or cornmeal porridge. Allow about 1 hour and 50 minutes, including both fish batches and the covered rest.
Ingredients
Carp and seasonings
1000 g raw chilled carp in four steaks about 2.5–3 cm thick, with skin and backbone; weighed after the fishmonger has removed the scales, gutted the fish, and removed the head and fins
20 g sunflower oil for brushing the fish; fat and juices left in the grill-pan grooves are not served
8 g salt, divided into 4 g for the fish and 4 g for the broth, plus up to 2 g for final seasoning
0.5 g ground black pepper
Roasted vegetables and broth
400 g raw red bell pepper, weighed after removing stems, cores, and seeds, with skin on before roasting
500 g raw ripe tomatoes without stems, with skin, flesh, and all their juice before roasting
25 g raw garlic, weighed after peeling
750 ml water for the broth, all served
10 ml white wine vinegar with 6% acidity
1 g dried summer savory leaves
1 dried bay leaf, removed after cooking
10 g fresh parsley leaves and tender stems, weighed after trimming and washing
Steps
Preheat the oven to 230°C, conventional top and bottom heat. Pat the prepared steaks dry with paper towels, check that no loose scales or bone fragments remain, and remove any you find; leave the skin on. Sprinkle both sides with 4 g salt and refrigerate for about 15 minutes while preparing the vegetables. Cut the peppers into broad panels and halve the tomatoes, keeping their juice.
On a rimmed baking sheet about 30 × 40 cm, arrange the peppers skin side up and the tomatoes cut side up, without extra fat. Roast for about 25–30 minutes until the peppers soften and their skins develop dark blisters; the tomato skins should loosen. Toward the end of roasting, start heating a grill pan about 28 cm in diameter over medium-high heat. Transfer the roasted vegetables with their juices to a bowl and cover for about 10 minutes; start grilling the fish during this time.
After salting, lightly pat the fish dry again and spread all the oil over the steaks. Grill two steaks at a time for about 8–10 minutes on each side, about 16–20 minutes per batch in total. Turn with a wide spatula only when the fish releases easily from the ridges; lower the heat if the surface darkens too quickly. Each steak must be thoroughly cooked even at the backbone before the broth is poured over it; extend grilling over moderate heat as needed. Transfer the first cooked batch to a clean deep serving dish holding about 3 l and cover loosely. Repeat with the remaining fish; leave the fat and juices in the pan grooves, and do not add them to the broth.
AI-generated While the fish grills, remove the blistered pepper skins and the loosened tomato skins; discard these scraps. Cut the peppers into broad strips and crush the tomatoes with a fork. Keep all the flesh and all the juices from the bowl and baking sheet, including the tomato seeds. Crush the garlic, finely chop the parsley, and set them aside separately for now.
While the second fish batch grills, bring all 750 ml water to a boil in a saucepan with the bay leaf, summer savory, pepper, and remaining 4 g salt. Add all the roasted vegetables and juices, wait for the boil to return, and simmer gently for about 5 minutes. Remove the bay leaf, turn off the heat, and stir in all the garlic and vinegar. The broth should stay fluid, with distinct vegetable pieces; if the fish is still grilling, keep it covered and reheat well just before pouring.
Arrange all the thoroughly grilled fish in the prepared clean dish and pour over all the hot broth and vegetables. Spoon some over the tops of the steaks too, cover immediately, and leave for about 15 minutes so the flavors mingle. This stage follows complete cooking of the fish; it does not replace grilling. The browned skin will soften in the broth.
Uncover the dish, taste the broth, and add up to 2 g salt as needed. Sprinkle with the reserved parsley. Divide all the steaks, vegetables, and all the broth among four deep plates and serve warm. Eat the flesh and skin, carefully setting aside the backbone and remaining bones.
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