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Carp in buckwheat breadcrumbs with gingerbread sauce


  • 4 carp bells
  • 100 g puffed buckwheat
  • 300 ml red wine
  • 50 g sugar
  • 50 ml wine vinegar
  • 100 g gingerbread without glaze
  • 150 ml rapeseed oil
  • 1 pc lemon
  • 500 g potatoes
  • 15 g salt
  • 50 g butter


Clean a carp bell from its scales, rinse it under running cold water, and then dry it with a paper towel. Season with salt and coat in ground, expanded buckwheat. Fry in a hot frying pan using rapeseed oil, frying time is about 5 minutes on each side.

Prepare gingerbread sauce by adding sugar and vinegar to the pan, then heat it until the sugar is caramelized, pour the wine into the caramel and cook for 15 minutes. Grind the gingerbreads with a knife or grater and pour them into the sauce to add flavor and this will allow us to thicken the sauce.

Peel the potatoes and boil them in salted water, drain the excess water after cooking, then add the butter and beat the potatoes until smooth. Using two spoons, form a puree and fry them in butter until golden brown.


Recipe author: Soligrano Culinary Academy. Want to share our recipe on your website or blog? Contact us!

More about the product Puffed buckwheat Soligrano

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