Carp in Buttermilk Sauce (Spreewald Style)

Ingredients

• 1.5 kg carp ready to cook (1 carp)
• Salt
• Pepper (freshly ground)
• 2 tbsp lemon juice
• 2 sprigs parsley
• 200 g celeriac
• 2 carrots
• 1 parsley root
• 1 stalk leek
• oil (for the roasting pan)
• 2 tbsp butter
• 150 ml fish stock
• 150 ml Heavy Cream

Instructions

1. 1.

   Wash the carp inside and out, pat dry, lightly salt and drizzle with lemon juice. Wash the parsley, shake dry and place inside the carp belly.

2. 2.

   Preheat the oven to 180°C with fan and top heat. Lightly oil a roasting pan.

3. 3.

   Wash, peel or clean the celeriac, carrots, parsley root and leek, cut into fine strips or shave. Blanch in boiling salted water for about 2 minutes, shock in cold water and drain. Place in the pan, pour over the stock and cream. Season with salt and pepper. Lay the fish on top of the vegetables and dot with butter chunks. Roast in the oven for about 40 minutes (check doneness: back or side fins should pull away easily).

4. 4.

   Finally taste the vegetables and serve the dish arranged with the fish on a plate.