Carp with Vegetables

Ingredients

• 2 kg carp (1 carp; kitchen-ready split lengthwise)
• juice of one lemon
• Salt
• pepper (ground)
• 300 g carrots
• 300 g celery stalks
• 300 g leeks
• 2 apples (Boskop)
• 3 tbsp butter
• 150 ml vegetable broth (instant)
• 1 bay leaf
• sour cream

Instructions

1. 1.

   Wash carp halves, cut the skin diagonally, drizzle with lemon juice, salt and pepper.

2. 2.

   Peel carrots. Clean celery and leeks. Wash. Cut vegetables into thin strips. Wash apples, halve, remove cores and slice into half rings. Sauté vegetables in a large roasting pan with 2 tbsp butter. Add broth, bay leaf and place carp halves skin side down on the vegetables.

3. 3.

   Cover and bake in preheated oven at 180°C (middle rack) for about 20 minutes. Then add apple rings, bake uncovered for another 5 minutes. (The carp is done when fins can be easily pulled away.)

4. 4.

   For serving, arrange apple-vegetable mixture on a plate, place the fish on top, spoon some sour cream and scatter apple slices over it.