in Germany

Mother's Christmas carp

updated

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Ingredients for 4 servings:

  • 1 carp, approx. 1 1/2 kg
  • Salt
  • pepper
  • 5 tbsp butter
  • ½ kg mushrooms
  • 2 onions
  • ¾ liter broth
  • 200 g cream
  • 3 tbsp flour
  • 1 jar white wine
  • 1 lemon(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the carp inside and out under cold water, pat dry, season with salt and pepper, and place in a pan with butter. Roast in a preheated oven (200°C) until half cooked (bubbles should form under the skin), basting occasionally with cooking fat. Sauce: Peel and finely chop the onions and sauté in butter until translucent. Roughly chop the mushrooms and add them, season with salt and pepper. Dust the cooked mushrooms with flour and baste with stock. Add cream and white wine, and season with lemon juice. Pour the finished sauce over the carp and roast for another 15 minutes until golden brown. Serve with sliced ​​baguette.

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Written by John Myers

Professional Chef with 29 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.

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