in

Holiday Carp

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 72 kcal

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
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Schnitzel on Grissini Skewer

Salad: Cauliflower Salad