How to make
Clean the grass carp fillet from the skins and residual bones with tweezers and cut it into portions.
Dry it well and season it with salt and white pepper.
Prepare the marinade by mixing the olive oil, mustard and honey well.
Add the juice and the peel of the citrus fruit.
Put the fish in the marinade and cover it with cling film.
Leave it in the refrigerator for 12 hours.
Prior to heat treatment, the fish must be at room temperature.
Heat a grill Teflon pan.
Put the marinade in a bowl and spread it over the fish with the tarragon sprig when baking it.
First, bake it with the skin side down, until it aquires a golden crust, then turn the fish fillets carefully on the other side.
Serve the baked fish warm, garnished with a fresh green salad and lemon juice.
The baked fish with honey-mustard glaze goes with cold beer.
