Filled Carp in Broth

Ingredients

• 1 large mirror carp
• Salt
• Pepper (freshly ground)
• 1 bunch parsley
• juice of one lemon
• 3 Carrots
• 5 shallots
• 0.25 l white wine
• 5 tbsp wine vinegar
• 2 cloves
• 1 onion
• 200 g mini mozzarella balls (for filling)
• 2 tbsp lemon juice
• 6 tbsp breadcrumbs
• 2 tbsp butter

Instructions

1. 1.

   Wash the carp only inside, pat dry and season with salt and lemon juice. Place two thirds of the parsley in the belly. Clean and slice carrots into thin rounds, peel and cut shallots into thin rings. In a large wide pot bring 1 l water with wine, vinegar, 1 tbsp salt and the onion spiked with cloves to a boil. Remove from heat and submerge the fish. Let it steep at low heat for about 30 minutes, adding the vegetables after 20 minutes. Roughly chop parsley.

2. 2.

   Remove the fish from the broth, arrange the vegetables with a little broth on a plate, place the fish on top, take out the parsley from the belly, put it back into the broth and insert the mozzarella balls into the belly, cover with foil and keep warm in the oven at 80°C.

3. 3.

   Reduce the broth over high heat until less than half, season with lemon juice, salt and pepper. Toast the breadcrumbs in butter until golden yellow. Pour a little broth over the fish, sprinkle the breadcrumbs on top, garnish with parsley, 1-2 carrot slices and a couple of onion rings, and serve.