Carp in Riesling sauce

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 200 g carrot(s)
• 250 g celery
• 2 stalk(s) leeks, the white part
• 100 g mushrooms, fresh
• 2 kg carp, ready to cook
• 1 lemon(s), untreated
• Pepper, black, fish ground
• Salt
• 200 g butter
• 2 bay leaves
• 4 carnations
• ½ liter of wine, dry Riesling
• 400 ml whipped cream
• some cornstarch
• some parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with delicious vegetables

Preheat the oven to 225°C. Peel and finely dice the onions. Clean the vegetables and cut into thin sticks, and the leek into rings. Halve the lemons, squeeze the juice from one half, and set the other half aside. Wash and clean the mushrooms and thinly slice them. Wash the carp, pat dry, and drizzle with lemon juice. Season with salt and pepper. Melt the butter in a long fish or roasting pan and add the vegetables and seasoning. Place the carp on the bed of vegetables, pour over the white wine and cream. Cover the pan and cook in the oven for about 30-40 minutes. The carp will now steam on top of the vegetables. Using a thermometer is recommended if necessary; the core temperature at the thickest part should be between 70 and 80°C. Carefully remove the fish and keep warm. Transfer the sauce to a saucepan, bring to a boil, and thicken with a little cornstarch. Season to taste. Pour some of the sauce over the carp and garnish with lemon slices and parsley. Mix the vegetables with the sauce and serve in a warmed bowl. Simple boiled or parsley-flavored potatoes go very well with this dish.