Carp Casserole

Ingredients

• 350 g small mushrooms
• 1 onion
• 1 Garlic clove
• 1 small red chili pepper
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 400 g passata tomatoes
• Salt
• Pepper (freshly ground)
• nutmeg
• 1 tsp Paprika powder (sweet)
• 1 carp about 1.5 kg (pre‑cooked and headless)
• 1 tbsp Lemon Juice
• a handful flat parsley
• butter (for the dish)

Instructions

1. 1.

   Preheat the oven to 200°C (Oven fan on).

2. 2.

   Clean the mushrooms and leave them whole. Peel and finely chop the onion and garlic. Wash, deseed if desired, and finely chop the chili pepper. Melt the butter in a saucepan and sauté the onions, garlic, and chili until translucent. Sprinkle with flour and brown lightly. Gradually whisk in the milk. Add the tomatoes and mushrooms and simmer gently for about 5 minutes, stirring, until thickened. Season well with salt, pepper, nutmeg, and paprika. Remove from heat.

3. 3.

   Wash the carp, pat dry, and season inside and out with salt, pepper, and lemon juice. Rinse the parsley, shake dry, and roughly chop. Reserve 2–3 tbsp of the chopped parsley and fill the carp with the remaining parsley. Place in a greased baking dish and pour the sauce over it. Bake for about 50 minutes.

4. 4.

   Remove from oven, let cool briefly, then sprinkle with the remaining parsley before serving.