Carp fillet

After making pricomigdale, I flipped through my grandmother’s cookbook and chose to try the carp plachia. I wanted to see how the classic dishes tasted, just as they were made decades ago, without reinventing anything. The recipe is simple, without many frills, but the taste is clearly sweetish due to the onions, which may not be to everyone’s liking. For those from Oltenia, like me, it may seem… EN: View full recipe: Carp fillet