Baked carp from Lissy

Ingredients for 3 servings:

• 1 carp, 1400 g
• 3 garlic cloves
• 8 slices of lemon
• Butter, for greasing
• salt and pepper
• wine, white
• 20 g butter
• 1 tbsp flour, stock from the carp pan
• 100 ml cream
• salt and pepper
• Dill, fisherman
• Herbs, as desired
• Sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the carp, pat dry, and season with salt and pepper, inside and out. Thinly slice the garlic cloves and place them inside the carp. Place 4 lemon slices inside the carp. You can use herbs according to your taste (rosemary, lovage, marjoram)—it doesn’t matter; I used Italian herbs. Sprinkle these into the belly. Pin the fish together with a toothpick and cup it (cut the skin three times across). Place the fish on a greased baking sheet and place the remaining lemon slices into the cracks on top. Then bake in a preheated oven at 200°C for 1 hour. After about 10 minutes, fill the bottom of the baking sheet with white wine (not too little, as it evaporates quickly). After 30 minutes, turn the fish once and add more wine if necessary, as we need at least 400g of stock for the sauce. Shortly before the end of cooking, drain the stock into a container and keep the carp warm. For the sauce, melt the butter, make a roux with the flour, and then combine the reserved stock and cream to make a sauce. Season with salt, pepper, a pinch of sugar, and fresh dill. Let the sauce simmer. I served it with “Schrat’s” curry rice wrapped in cucumber and the fried curry cauliflower (http://www.chefkoch.de/forum/2,56,258952/Knurrhahnfilet-mit-gebratenem-Blauenkohl.html).