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Christmas Carp

Christmas Carp

90 min
For 4 servings
  • 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
  • 100 mlstock from the carp
  • 100 mlcream
  • 50 gcold butter
  • 1 tbspcapers
  • 20 gfresh parsley
  • 5 glemon zest
  • 1 pinchsalt
  • 500 gportobello mushrooms
  • 2 pcsred sweet peppers
  • 50 gbutter

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Directions

multi-purpose blade
processor
Slicesy®
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.

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