Contents
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Ingredients
- 1 Carp freshly cut fish
- 150 Milliliters White wine dry
- 2 Fresh onions
- 2 Garlic cloves
- 1 Bay leaf
- 1 Lemon or white wine vinegar
- Thyme
- Salt
- Flour
- Butter flakes
Instructions
- Descale the carp with the help of salt -clean well - cupping (cut several times up to the head from the back to the stomach) - rub inside and outside with salt - drizzle with lemon or vinegar - the bay leaf in the abdominal cavity - the thyme and the add half of the garlic - let marinate for 30-40 minutes -
Preheat the oven to 200 ° C O / U
- Now place the carp on a cup - dust both sides with flour - place in a fireproof casserole dish - peeled, cut into wedges, put the onions and the rest of the garlic around it - add the wine -
- Now bake the carp for 40 - 50 minutes - possibly add a little broth while frying - pour the roasting juice over the carp every now and then - pour off the stock before serving and serve as a sauce with the carp - I didn't need it spice it up once it was just perfect -
- there were boiled potatoes and apple horseradish unfortunately I had forgotten to buy more lemons but with white wine vinegar it also tasted very good -
Nutrition
Serving: 100gCalories: 72kcalCarbohydrates: 0.1gProtein: 0.2g