Silver carp salamur (marinade)

Scale the fish, remove intestines and fins. Chop off the tail and the head (they will make for a delicious fish broth). Slice the fish into 2 cm / ¾ inch-thick steaks.

Prepare the vegetables for the broth. Slice the onion into half-circles, and the carrot into chunks of whatever size you like. Cover the vegetables with 1½ liters / 1½ quarts of water, add salt and vinegar. Mix well and heat up. Add fish steaks, bring to a boil and cook for 10 minutes.

For the marinade, mix oil and vinegar in a glass bowl. Add salt, finely diced green dill, and crushed garlic. Mix well.

Remove fish steaks from the broth and cover with marinade. Leave to rest in the fridge for 20 minutes and serve.