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- Pui cu prune uscate (Chicken with prunes)Crap la protap (smoked carp) – for five personsVarzariPoale-n brauGhiveci calugarescGomboti cu pruneVarza (cabbage) à la ClujVarga BelesSupa cu zdrente
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Crap la protap (smoked carp) – for five persons
What You Will Need
- 1 carp
- 1 “protap” – “protap” is a kind of spike used to roast meat over the fire; the “protap” is usually made of this metal spike to pin the meat and two wooden or metal props of the shape of “y” letter to support the spike. Obviously the “protap” can be used only outdoors, in the open air as the fire beneath the meat has to be made on the ground.
How To Cook It
- Clean the fish, wash it and salt it
- Split its back in two; take the two parts and pin them with the spike
- Prepare a good fire (we recommend to use dry vine bunches to make the fire) and fix the “protap” into the ground
- Arrange the spike with the fish to 40 ° against the flame, toward the wind direction (so the flame would not hit the meat directly)
- The carp has to roast more at the flame heat than at astir and this is why the spike must be kept at a certain distance from the fire
- When the carp is done on the surface turn the spike with the fish inside part towards the fire
- Serve the hot fish with polenta when it is completely done. Serve with garlic sauce or lemon juice according to your taste.
Author: Irina Petre
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