Baked Carp

Ingredients

• 1 Spiegelkarpfen
• Salz
• Pfeffer
• 1 Zitrone
• 1 Bund Petersilie
• 2 Thymianzweige
• 1 Zwiebel
• 1 Bund Suppengrün
• 40 g Butter
• 250 ml Gemüsebrühe
• 125 ml Fischfond (aus dem Glas)
• 125 ml Schlagsahne
• 1 Eigelb

Instructions

1. 1.

   Wash carp, pat dry and cut the skin diagonally. Rub with salt and pepper, squeeze lemon juice over it and drizzle with lemon zest. Wash herbs and shake dry. Place half of the parsley and thyme inside the cavity.

2. 2.

   Peel onion and finely chop with vegetable stock greens. Melt 30 g butter in a large roasting pan and sauté the vegetables. Add carp, top with remaining butter, pour in vegetable broth and fish stock. Roast in preheated oven at 180 °C (160 °C fan, gas 2–3) for about 40 minutes, basting with cooking liquid frequently. Remove finished carp from pan and keep warm.

3. 3.

   Blend the cooking liquid and vegetables with a stick blender, strain through a sieve and bring to boil in a pot. Whisk in cream and egg yolk, then stir into sauce. Finely chop remaining parsley and fold in. Season with salt, pepper and lemon juice. Plate fish and serve sauce separately.