Recipe for: Carpaccio of marinated carp with arugula and lemon dill - photo 1
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Recipe for: Carpaccio of marinated carp with arugula and lemon dill

Christmas Appetizers Appetizers 90 min Medium 2 views ~35.21 PLN * - (0)
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Description

Delicate carpaccio of marinated carp is a fresh, light appetizer that combines the tradition of Polish Christmas Eve with a summer touch of herbs and arugula. The raw fish (through "curing") becomes tender and aromatic thanks to a marinade of lemon juice, a bit of sugar, and rapeseed oil, while fresh dill and spring onions introduce a spring-like, green character. The dish is visually appealing — paper-thin slices of fish wrapped in the greenery of arugula, lemon zest, and drops of oil create a contrast of colors. Serve as a Christmas Eve appetizer or a light starter during a summer gathering, with a slice of rustic bread or as a separate, elegant snack.

Ingredients Used

Ingredients (12)

Servings:
4
  • Carp 400 g
  • Lemon 2.5 pcs (~200 g)
  • Arugula 80 g
  • Rapeseed oil 30 g
  • Spring onion 1.2 bunch (~60 g)
  • Sugar 5 g
  • 🌿 Spices
  • Dill 1.5 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Apple cider vinegar 15 ml
  • Capers 20 g
  • Country bread 200 g
💰 Estimated dish cost: ~35.21 PLN (8.80 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the fish

1

Check the carp fillet: if you bought fresh, make sure it is not slimy, has a neutral smell, and an even color. If the fillet has bones, remove them with tweezers. For safety and tenderness, you can use a previously frozen fillet – if the fillet was fresh, place it in the freezer for 7 days at -18°C or ask the seller for a previously frozen fillet.

Ingredients: Carp
Use tweezers for bones and a cutting board. If you don't have tweezers, use small tongs. If the fillet is slimy or has a smell of ammonia, do not use it.
2

Partially freeze: place the cleaned fillet in a sealed bag and put it in the freezer for 30–45 minutes so that the meat firms up but is not completely hard. This will make it easier to slice very thinly.

Ingredients: Carp
Use a flat tray or board in the freezer. The time depends on the power of the freezer – check every 10 minutes, the meat should be firm, not hard.
3

Slicing the fillet: take out the slightly chilled fillet, place it on a clean cutting board, grab a sharp knife (preferably a long, single-piece fish knife or a very sharp chef's knife) at an angle of 20–30°. With a smooth motion away from you, cut very thin slices (about 1–2 mm). Arrange the slices on a flat plate so that they do not overlap too much.

Ingredients: Carp
Use a long, very sharp knife or a fish mandoline; if the knife is dull, the slices will tear. Hold the knife steady and cut in one smooth motion.

Marinade

4

Prepare the marinade: in a small bowl, squeeze the juice from the lemons (leave 1/2 lemon for decoration), add sugar (5 g), salt (2 g), pepper (1 g) and mix thoroughly with a fork until the sugar and salt partially dissolve. Add rapeseed oil (30 g) and, if you want a more pronounced acidity, optionally add apple cider vinegar (15 g) — mix again.

Ingredients: Lemon, Sugar, Salt, Black pepper, Rapeseed oil, Apple cider vinegar
Use a grater to zest some peel from one lemon before juicing it (only the yellow part). Stir until the marinade is smooth and slightly milky.
5

Marinate the fish: arrange thin slices of carp loosely in a flat dish (preferably ceramic) and pour the prepared marinade over them so that the slices are evenly coated. Cover with plastic wrap and place in the refrigerator for 20–30 minutes. The meat should become slightly firmer and change color to a more opaque shade — this is a sign that the acid has worked.

Ingredients: Carp, Lemon, Sugar, Salt, Black pepper, Rapeseed oil, Apple cider vinegar
Use a flat dish with a diameter of about 24–28 cm. Do not turn the slices while marinating — just drizzle them once and level them out.

Lettuce and toppings

6

Prepare the arugula and toppings: rinse the arugula thoroughly in cold water, dry it in a salad spinner or gently pat it dry with a towel. Slice the spring onion into thin rings. Finely chop the dill. Grate the zest from half a lemon (the yellow layer) using a fine grater and set aside for decoration.

Ingredients: Arugula, Spring onion, Dill, Lemon
Use a salad spinner or paper towel to keep the arugula dry — dry arugula won't wilt when drizzled with oil. For zesting the skin, use a fine grater (microplane).

Assembly and serving

7

Plating: on a large plate, arrange the marinated slices of carp in a fan shape. In the center, place a small portion of arugula (about 20 g per serving) and scatter the slices of spring onion. Sprinkle with finely chopped dill and gently drizzle with a little more canola oil (the remaining few drops). Add freshly grated lemon zest and, if using, a few capers for flavor accent. Season with freshly ground pepper just before serving.

Ingredients: Carp, Arugula, Spring onion, Dill, Rapeseed oil, Capers, Lemon, Black pepper
Use tweezers or a spoon to precisely arrange the slices and capers. Do not salt too heavily at the beginning — the salt will enhance the flavor after a few minutes.
8

Serving: serve the carpaccio chilled, preferably immediately after preparation, with a slice of thinly sliced country bread (optional). You can provide an additional bowl of marinade for guests to drizzle or extra lemon slices.

Ingredients: country bread, Carp, Lemon
The best way to serve is at refrigerator temperature, but not directly after taking it out of the fridge — 3–5 minutes on the countertop is enough for the flavors to open up.

Storage

9

If there is any leftover, store the carpaccio in a closed container in the refrigerator for up to 24 hours. After a longer period, the texture will deteriorate and the fish will become too soft. Do not refreeze already marinated fish.

Ingredients: Carp
Make sure the container is airtight and cool (bottom shelf of the fridge). Do not keep it near sources of odors, as fish easily absorbs them.

Fun Fact

💡

Carp is a traditional Christmas fish in many regions of Poland. In the past, carp was often raised in monastery and manor ponds; served raw, 'pickled' with lemon or vinegar, it combines ancient tradition with a modern, light way of serving.

Best for

Wigilia Letnie przyjęcie

Tips

🍽️ Serving

Serve chilled, with thinly sliced country bread or crackers. Add more freshly ground pepper and a few drops of good quality rapeseed oil just before serving. For a flavor contrast, you can serve pickled cucumbers or thin slices of fresh cucumber.

🥡 Storage

Store in an airtight container in the refrigerator for a maximum of 24 hours. Do not refreeze the carpaccio. If the fish was fresh (not previously frozen), it is preferable to consume it the same day for safety reasons.

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