How to make
Rub the chopped and well-dried cutlets with the mix of dry spices (lovage, coriander, tarragon, salt and black pepper), which you need to have previously mixed well.
The seasoned cutlets can be stored in the refrigerator in a covered container and removed immediately before cooking.
Heat the grill pan and arrange the silver carp pieces on it, which have previously been greased with oil on all sides.
Grease the silver carp with lemon slices or an emulsion of crushed garlic mixed with vinegar and salt.
