Poached Carp in Wine

Ingredients

• 1 Spiegelkarpfen (ready to cook, 1.2-1.5 kg)
• Salt
• Pepper (freshly ground)
• 0.5 untreated lemon (juice)
• 1 bunch parsley
• 2 sprigs lemon thyme
• 1 bunch soup vegetables
• 1 onion
• 40 g Butter
• 0.25 l dry white wine
• 0.13 l fish stock

Instructions

1. 1.

   Wash the carp, pat dry and score the skin. Rub with pepper and salt and drizzle with lemon juice. Place half of the parsley and lemon thyme into the cavity. Preheat the oven to 180°C (convection).

2. 2.

   Trim and finely chop the soup vegetables and onion. Sauté them in a fish roasting pan with 30 g melted butter. Add the carp, top with remaining butter, and pour over wine and fish stock. Roast in the preheated oven for 30-40 minutes at medium heat, basting the carp with stock every few minutes.

3. 3.

   Cover with foil if it browns too quickly. The carp is done when the dorsal fin can be easily lifted. Serve plated with the soup stock on top.