Grilled carp on the cedar wood board

Grilled carp on the cedar wood board

If you like tender meat and crispy skin, we have a perfect dish for you. Roasted whole, it also makes a wonderful decoration for any Christmas table.

Which carp is best for grilling?
Models up to 2kg are best suited here. When buying, pay attention to how fresh the fish is. The gills should be red, the eyes should be bright, and the skin should be shiny and smooth.

Ingredients for the carp:
1 carp weighing up to 1.5 kg
2 lemons
salt and pepper
½ pack of butter
Small bunch of parsley
1 large onion

To start, wash the carp thoroughly. You can grill the fish with or without the head. If you want to grill the fish with the head on, remove the eyeballs first. If you want you can replace the eyes with raisins or cranberries. Drizzle lemon juice over the freshly washed fish and rub it thoroughly with salt. After rubbing the fish, place it in the refrigerator for at least 2-3 hours.
Before grilling, soak the cedar plank in water for about 30 minutes. Make sure the board absorbs the water evenly. Then wipe the board dry and brush the side where the fish will go with oil.
Place 2 slices of butter, parsley and a few lemon slices inside the carp. Cut the skin on the side of the fish at a slight angle and insert half a lemon slice into each. Place two thick slices of onion on the oiled side of the board and place the fish on top of the onions.
Heat the grill to full heat until it reaches approximately 280°C. Now turn off the middle burners and place the fish on the grill. Soften butter for 2-3 tablespoons using the side burner and pour over the fish while grilling.
Now grill the fish for about 40 minutes at an average temperature of about 180°C. In this case, the final grilling time depends on the outside temperature. If it is colder than 5 degrees outside, we recommend that you turn the middle burners back on and set them to the lowest setting. After switching on, make sure that your wooden plank does not catch fire. You can prevent this by regularly spraying the plank with water. To make sure the fish is cooked, check the internal temperature with an electronic thermometer. The temperature of the fish should be around 60°C.
When the carp is ready, you can serve it on the board or put it on a plate beforehand. We recommend serving beetroot as it goes very well with the fish.

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