🍽️ Baked Carp with Tomato-Wine Vegetable Medley

Name: Baked Carp with Tomato-Wine Vegetable Medley
Total time: 30 min
Yield: 4 servings
Ingredients: 1 carp (ready for kitchen, 1.2-1.5 kg); salt; pepper (from the mill); 1 untreated lemon; 1 bunch parsley; 2 sprigs lemon thyme; 1 bunch soup vegetables; 1 onion; 400 g waxy potatoes; 2 beef tomatoes; 40 g butter; 0.25 l dry white wine; 0.13 l fish stock; chopped herbs for serving (e.g. parsley, basil)

361 kcal · 30 min · 4 servings

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Ingredients

1 carp (ready for kitchen, 1.2-1.5 kg)
salt
pepper (from the mill)
1 untreated lemon
1 bunch parsley
2 sprigs lemon thyme
1 bunch soup vegetables
1 onion
400 g waxy potatoes
2 beef tomatoes
40 g butter
0.25 l dry white wine
0.13 l fish stock
chopped herbs for serving (e.g. parsley, basil)

Instructions

1. Rinse the carp thoroughly under running water.
2. Pat the fish completely dry with a kitchen towel.
3. Rub the carp inside and out with salt and pepper.
4. Squeeze the lemon.
5. Drizzle the fish inside and out with the lemon juice.
6. Take half of the parsley and half of the lemon thyme.
7. Stuff the herbs into the belly cavity of the fish.
8. Preheat the oven to 180 degrees Celsius with top and bottom heat.
9. Peel and clean the soup vegetables and onions.
10. Cut the soup vegetables and onions into small pieces.
11. Peel the potatoes.
12. Wash the peeled potatoes.
13. Slice the potatoes into thin rounds.
14. Blanch the tomatoes briefly with boiling water.
15. Shock the tomatoes immediately with cold water.
16. Remove the skin from the tomatoes.
17. Dice the flesh of the tomatoes.
18. Melt 30 grams of butter in a casserole dish.
19. Sauté the soup vegetables and onions in the butter.
20. Add the potato slices to the vegetables.
21. Fry the vegetables and potatoes briefly.
22. Season the mixture with salt and pepper.
23. Deglaze the mixture with wine.
24. Add some fish stock.
25. Add the diced tomatoes to the casserole dish.
26. Place the carp on top of the vegetables.
27. Top the fish with the remaining butter.
28. Place the casserole dish in the preheated oven.
29. Bake the carp for about 45 minutes.
30. Baste the carp repeatedly with the fond from the casserole dish during cooking.
31. Cover the fish with aluminum foil if it browns too much.
32. Check for doneness by gently pulling out the dorsal fin.
33. Season the vegetable fond with salt and pepper to taste.
34. Sprinkle the finished carp with fresh herbs.
35. Serve the carp with the vegetables and sauce.

Nutrition per serving

kcal: 361
Protein: 21 g · Fett/Fat: 13 g · Carbs: 27 g