Christmas Carp
90 min
For 4 servings
For the carp
- 1,5 kgmirror carp
- 100 gbutter
- 200 groot vegetables (leek, celery, carrot)
- 200 mlwhite wines
- 2 pcslemons
- 1 tspsalt
- 0,5 tsppepper
- 0 pcsHerbs (e. g. rosemary, thyme or marjoram)
- 1 pconion
- 1 pcgarlic clove
For the sauce
- 100 mlstock from the carp
- 100 mlcream
- 50 gcold butter
- 1 tbspcapers
- 20 gfresh parsley
- 5 glemon zest
- 1 pinchsalt
And
- 500 gportobello mushrooms
- 2 pcsred sweet peppers
- 50 gbutter
shopping list
This recipe is on the shopping list for 2 .
Directions
For the carp
Wash the carp inside and out; pat dry with kitchen paper. Salt and pepper the fish. Grate and squeeze one lemon. Cut the other lemon into slices. Peel and finely slice the onion and garlic.
Sprinkle the fish with lemon juice. Place herbs of your choice, a few onion rings and 4 to 5 lemon slices in the belly of the carp. Put the fish in a roasting pan and drizzle with melted butter.
Add the root vegetables, garlic slices and a few onion rings to the carp in the roasting pan and add some white wine. Cook in the oven at 180 °C for about an hour. Add more white wine from time to time.
Wash and quarter the sweet peppers. Wash the mushrooms as well. Cut the peppers and mushrooms into slices. Sauté them in butter and spread them over the carp.
Arrange the carp on an oval platter. Finely chop the parsley with the bamix® processor. Pour the stock through a sieve into a small saucepan, add the cream, capers, parsley and lemon zest and mix using the bamix® multi-purpose blade. Then, add the cold butter and mix again using the bamix® multi-purpose blade. Season with a little salt and serve the sauce with the carp.
