Koktal is a dish of Kazakh cuisine. Koktal in Kazakh means "willow", in the old days the fish was laid on the branches of a willow, and smoked over charcoal. Now using special Kartalinia, reminiscent of our lamp. Koktal is almost always prepared from carp, carp or carp. The fish turns out to be fragrant, juicy and very tasty. The cocktail can be prepared in the oven, of course the taste will not be the same as on the fire, but the oven turns out very well. Kazakhs prepare Koktal for holidays or on weekends when a large family gathers together. I advise fish lovers to look at the recipe.
Cook Time | 60 minutes |
Servings |
Ingredients
- 1 piece Carp fresh
- 1 piece Onion
- 2 pieces Tomato
- 2 pieces Pickled cucumber
- 1 piece Lemon
- 3 tablespoons Mayonnaise
- 2 tablespoons Vegetable oil
- 3 pueces Potatoes
- 1 pinch Sugar
- Black pepper to taste
- Salt to taste
Ingredients
|
Instructions
- Put lemon rings on tomatoes. Sprinkle lightly with sugar. Drizzle with vegetable oil and place in a preheated oven for 1-1. 2 hours. The temperature in the oven is 160-170 degrees. The fish should languish, become soft and juicy, and soak in the juices of vegetables. The fish will be just wonderful. But still, look at the size of the fish, your oven and focus on your intuition. I'm talking about baking time.
Leave a Reply