Carp fillets on vegetables
A dish of carp fillets served over fresh vegetables, a recipe from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 medium carp fish (pre-cooked and portioned)
- 0.5 lemon (freshly squeezed juice)
- Salt
- pepper (ground)
- 0.25 celery root
- 2 carrots
- 1 parsley root
- 1 small kohlrabi
- 1 stalk leek
- 2 onions
- 100 g butter
- 125 ml white wine
- 1 bay leaf
- 200 g heavy cream
- chopped parsley
Instructions
-
1.
Wash fish pieces, make shallow diagonal cuts in the skin and drizzle with lemon juice. Season with salt and pepper, set aside.
-
2.
Clean, peel, wash vegetables and cut into thin sticks; cut leek and onions into fine rings.
-
3.
Heat 2 tbsp butter and lightly sauté the vegetables. Add wine and bay leaf and season with salt and pepper.
-
4.
Spread the vegetables in a baking dish and pour cream over them. Place carp pieces skin side up on top. Let remaining butter foam and drizzle fish with it; cover and bake in preheated oven (180°C, lower rack) for about 20 min, then open and cook another 5 min. Sprinkle parsley and serve with boiled potatoes.
