Ingredients for 4 portions:

1 carp weighing about 1.4 kilos, cleaned and sliced into 3-centimeter steaks (about 900 grams net weight)

3 tablespoons vegetable oil

1 egg, beaten

1/2 cup matza meal

1/2 teaspoon sweet paprika

1/2 teaspoon cinnamon

1 cup water

juice of one lemon

1 tablespoon sugar

2 carrots, peeled and sliced into thin circles

1 red onion, peeled and sliced into rings

1 small sprig parsley

100 grams shelled walnuts

salt and pepper


Combine the matza meal with the paprika, cinnamon, salt and pepper.

Heat the oil in a wide ovenproof frying pan with a lid.

Dip the fish in the beaten egg and then in the seasoned matza meal, and fry lightly in the oil. Add the water, lemon juice and sugar to the oil, and top the fish with the carrots, onion, parsley and walnuts. Season with salt and pepper.

Bring to a boil, cover and transfer to an oven preheated to 180 degrees Celsius, for about 30 minutes, until the fish is completely cooked.

Serve hot or cold, with chrane (horseradish and beet sauce).