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🍽️ Baked Carp with Creamy Sauce

530 kcal · 30 min · 4 servings

Ingredients

• 1 carp
• salt
• pepper
• 1 lemon
• 1 bunch parsley
• 2 thyme sprigs
• 1 onion
• 1 bunch soup vegetables
• 40 g butter
• 250 ml vegetable broth
• 125 ml fish stock (from the jar)
• 125 ml whipping cream
• 1 egg yolk

Instructions

1. 1. Rinse the carp thoroughly and pat it dry with a kitchen towel.
2. 2. Make diagonal cuts into the skin of the fish.
3. 3. Rub the fish inside and out with salt and pepper.
4. 4. Squeeze the lemon and drizzle the juice over the fish.
5. 5. Wash the herbs and shake off excess water.
6. 6. Take half of the parsley and the thyme.
7. 7. Stuff the herbs into the belly of the fish.
8. 8. Peel the onion and chop it finely.
9. 9. Chop the soup vegetables finely as well.
10. 10. Melt 30 grams of butter in a large casserole dish.
11. 11. Sauté the vegetables in the butter.
12. 12. Place the carp on top of the vegetables.
13. 13. Top the fish with the remaining butter.
14. 14. Pour vegetable broth and fish stock over the carp.
15. 15. Preheat the oven to 180 degrees Celsius (convection 160 degrees or gas level 2-3).
16. 16. Bake the carp for about 40 minutes.
17. 17. Baste the fish with the pan juices repeatedly during cooking.
18. 18. Remove the cooked carp from the casserole dish.
19. 19. Keep the fish warm.
20. 20. Purée the pan juices and vegetables with a hand blender.
21. 21. Strain the mixture through a fine sieve.
22. 22. Bring the sauce to a boil in a pot.
23. 23. Whisk cream and egg yolk together in a small bowl.
24. 24. Stir the cream and egg yolk mixture into the hot sauce.
25. 25. Finely chop the remaining parsley.
26. 26. Fold the parsley into the sauce.
27. 27. Season the sauce with salt, pepper, and lemon juice.
28. 28. Plate the fish.
29. 29. Serve the sauce in a separate bowl.

Nutrition per serving

• kcal: 530
• Protein: 51 g · Fett/Fat: 33 g · Carbs: 7 g