Recipe for: Carp in porcini sauce (Polish regional classic with a twist) - photo 1
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Recipe for: Carp in porcini sauce (Polish regional classic with a twist)

Pikantne Regional Cuisine of Poland Main Dishes Fish dishes 60 min Medium 18 wyświetleń ~65.14 PLN * - (0)
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Description

Carp in porcini sauce is a dish that combines the tradition of Polish tables (especially during holidays and regional feasts) with the richness of aromatic forest mushrooms. Carp fillets fried in butter and oil are served with a creamy sauce based on porcini mushrooms, cream, and delicate fish stock. The dish has a velvety texture, a pronounced earthy aroma of mushrooms, and a subtle richness from the fish; it pairs perfectly with young potatoes with dill, buckwheat, or a spring salad with sorrel. Visually: the golden crust of the fillet against the creamy sauce with pieces of soft porcini, sprinkled with fresh parsley for a contrast of green.

Ingredients Used

Ingredients (13)

Servings:
4
  • Carp 1000 g
  • Dried porcini mushroom 20 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Butter 50 g
  • Rapeseed oil 30 g
  • Wheat flour 60 g
  • 18% cream 200 ml
  • Fish stock 400 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek (~15 g)
  • Lemon 0.8 szt. (~60 g)
💰 Szacowany koszt dania: ~65.14 PLN (16.29 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the mushrooms

1

Place the dried porcini mushrooms in a bowl and pour 200 ml of hot, but not boiling, water over them. Let them sit for 25–30 minutes until the mushrooms soften and release their flavor. After soaking, remove the mushrooms, reserving the liquid (strain it through a cheesecloth or a very fine sieve) to get rid of any sand. Cut the mushrooms into slices or bite-sized pieces.

Ingredients: dried porcini mushroom
Use a glass or ceramic bowl. If the mushrooms are rubbery after 30 minutes, the soaking was too short or the mushrooms are old; extend the time to 40 minutes. Keep the soaking liquid as a flavor base for the broth (only use it after straining out any sand particles).

Preparation of carp

2

If you have whole fillets with bones, check and remove any visible bones with tweezers. Pat the fillets dry with a paper towel. Trim excess skin if it gets in the way. Salt the fillets evenly on both sides (use about 3 g of salt per 250 g of fillet) and let them sit for 10 minutes to allow the salt to take effect.

Ingredients: Carp, Salt
Use tweezers for bones or small tongs. A cutting board with a non-slip mat is best. Do not salt the fish too early (not earlier than 30 minutes before frying) to avoid drawing out excess moisture.

Coating

3

Place 30 g of flour on a flat plate. Lightly dust both sides of the fillet with flour — too thick a layer will become doughy. Gently shake off the excess flour. The flour will help achieve a golden crust and slightly thicken the sauce during later frying.

Ingredients: Wheat flour, Carp
Use a sieve to gently sift the flour onto the fish if you're worried about lumps. Do not soak the fillet in flour for too long — a moment before frying is enough.

Frying carp

4

Heat a large skillet (preferably 26–28 cm) with 1 tablespoon (15 g) of canola oil and 15 g of butter over medium-high heat. When the butter starts to bubble slightly and smells fragrant, place the fillets skin-side down. Cook for 3–4 minutes without moving them, until the skin is golden and crispy. Gently flip with a spatula and cook for another 2–3 minutes, until the flesh is opaque and flakes easily with a fork. Once cooked, transfer the fillets to a plate and loosely cover with foil to keep warm.

Ingredients: Carp, Rapeseed oil, Butter
Use a heavy-bottomed pan, preferably with a non-stick coating or cast iron. Use a wide spatula for flipping. Do not overcook the fish — the flesh should be firm, not dry; you can check this by gently piercing it with a fork: the meat should flake and be opaque, not raw in the center.

Mushroom sauce - sautéing the vegetables

5

In the same pan (if there are a lot of burnt bits, wipe it with a paper towel), add 15 g of butter and 15 g of oil. Add the chopped onion (150 g) and sauté over medium heat for 4–5 minutes, until the onion becomes translucent and golden. Add the finely chopped garlic (10 g) and sauté for another 30–45 seconds, until the garlic releases its aroma but does not brown.

Ingredients: Onion, Garlic, Butter, Rapeseed oil
Use a wooden spoon for stirring. If the onion starts to brown too quickly, reduce the heat — we want softness and sweetness, not burning.

Porcje składników do sosu borowikowego: - 200 g borowików - 100 g cebuli - 50 g masła - 200 ml śmietany 30% - sól do smaku - pieprz do smaku - 1 łyżka posiekanej natki pietruszki Przygotowanie: 1. Na patelni rozgrzej masło, dodaj posiekaną cebulę i smaż, aż będzie szklista. 2. Dodaj pokrojone borowiki i smaż przez około 10 minut. 3. Wlej śmietanę, dopraw solą i pieprzem, gotuj przez kolejne 5 minut. 4. Na koniec posyp natką pietruszki.

6

Add the chopped porcini mushrooms to the pan and sauté for 3–4 minutes until they release some moisture. Sprinkle 30 g of flour over the mixture and stir with a wooden spoon for 1 minute to cook the flour (the raw smell will disappear). Gradually pour in 400 ml of fish stock and 100 ml of the soaking liquid from the porcini mushrooms (be careful of sediment — pour through a fine sieve). Stir vigorously to avoid lumps. Bring to a gentle boil, then reduce the heat and simmer for 8–10 minutes until the sauce thickens and the mushrooms become tender.

Ingredients: dried porcini mushroom, Wheat flour, Fish stock
Use a whisk or spoon to mix well and distribute the flour. If the sauce is too thick, add 50–100 ml of broth. The sauce should have the consistency of a creamy sauce (slightly coating the spoon).

Porcje sosu borowikowego można podawać na gorąco jako dodatek do mięs, makaronów lub risotto. Można również użyć go jako bazy do zup lub jako składnik do zapiekanek.

7

Remove the sauce from the heat and pour in 200 ml of 18% cream, stirring vigorously to prevent the cream from curdling. Season with salt (the remaining 2 g) and black pepper. If the sauce is too fatty, add 1 teaspoon of lemon juice (optional). Briefly place it on low heat (1–2 minutes) just to warm it up, do not boil vigorously.

Ingredients: 18% cream, Salt, Black pepper, Lemon
If you are afraid of curdling the cream, temper it: add 2–3 tablespoons of hot sauce to the cream, mix, and then pour it back in. Use a metal or silicone spoon for mixing.

Assembly and Serving

8

Gently place the fried carp fillets back into the sauce (skin side up if you want to keep them crispy) and warm together for 1–2 minutes, so the fish absorbs the flavors of the sauce. Transfer the fillets to a warm platter or plates, drizzle with the porcini sauce, and sprinkle with finely chopped parsley. Serve immediately with boiled young potatoes, buckwheat, or a light salad with sorrel.

Ingredients: Carp, Parsley, Lemon, 18% cream, dried porcini mushroom
Use a wide spatula to transfer the fillets so they don't break apart. Serve the dish immediately — the fish tastes best fresh and warm. Additionally, you can add a slice of lemon to squeeze just before serving.

Possible flavor adjustments

9

Taste the sauce and season to your liking with salt, pepper, or a splash of lemon juice to balance the richness. If the sauce is too strong, gently thin it out with a bit of hot broth.

Ingredients: Salt, Black pepper, Fish stock, Lemon
Always taste while warm. Season drop by drop — it's better to add than to subtract.

Fun Fact

💡

In traditional Polish cuisine, carp was often served during Christmas Eve, but combining carp with porcini mushrooms connects Slavic fishing traditions with the abundance of forest mushrooms — both ingredients are strongly associated with the Polish landscape.

Best for

Wigilia rodzinny obiad świąteczne przyjęcie

Tips

🍽️ Serving

Serve with young potatoes with dill or buckwheat, which absorb the sauce well. Add a light acidity (a slice of lemon) for balance. Pair with a white wine with moderate acidity or a light beer.

🥡 Storage

Store in the refrigerator for up to 24 hours in an airtight container. Gently reheat over low heat, preferably in a covered skillet — avoid the microwave, which can make the fish mushy. The sauce can be stored separately for up to 48 hours.

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