Marinated Carp

Clean and scale the carp, then cut it into thick steaks or fillets of even size. Rinse the pieces thoroughly under cold water and pat dry.

Prepare the brine by combining vinegar, water, salt, bay leaves, and juniper berries in a saucepan. Bring the mixture to a boil, then remove from heat and allow it to cool completely.

Place the carp pieces in a deep non-reactive dish and pour the cooled brine over them, ensuring all pieces are fully submerged. Cover and refrigerate to marinate for at least 12 hours, or up to 24 hours for a deeper flavor.

Remove the carp pieces from the brine and pat them dry with paper towels. Discard the brine or reserve it for basting during cooking.

Dredge each piece of carp in flour, coating all sides evenly and shaking off any excess. Allow the floured pieces to rest briefly on a rack so the coating adheres.

Preheat the oven to 190°C (375°F) and pour a generous layer of oil into a roasting pan. Heat the oil in the oven for 3 to 4 minutes until shimmering.

Arrange the floured carp pieces in the hot roasting pan in a single layer, turning once halfway through cooking. Roast for 30 to 35 minutes until the carp is golden brown and cooked through.

Remove the carp from the oven and allow it to rest for 5 minutes before serving. The dish may be served warm or chilled, and is traditionally accompanied by crusty bread or pickled vegetables.