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🍽️ Carp in Buttermilk Sauce (Spreewald Style)

761 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg carp, ready for cooking (1 carp)
• salt
• pepper (from the mill)
• 2 tbsp lemon juice
• 2 sprigs parsley
• 200 g celeriac
• 2 carrots
• 1 parsley root
• 1 stalk leek
• oil (for the casserole dish)
• 2 tbsp butter
• 150 ml fish stock
• 150 ml whipping cream

Instructions

1. 1. Wash the carp thoroughly inside and out.
2. 2. Pat the fish dry with a kitchen towel.
3. 3. Lightly salt the carp on all sides.
4. 4. Drizzle the fish with lemon juice.
5. 5. Wash the parsley and shake it dry.
6. 6. Stuff the parsley into the belly of the carp.
7. 7. Preheat the oven to 180 degrees Celsius (top and bottom heat).
8. 8. Brush a roasting pan with oil.
9. 9. Wash the celery, carrots, parsley root, and leek.
10. 10. Peel the root vegetables and clean the leek.
11. 11. Cut the vegetables into thin strips or shred them.
12. 12. Blanch the vegetables in boiling salted water for approx. 2 minutes.
13. 13. Shock the vegetables immediately with cold water.
14. 14. Let the vegetables drain.
15. 15. Place the vegetables in the prepared roasting pan.
16. 16. Pour the stock and cream over the vegetables.
17. 17. Season the sauce with salt and pepper.
18. 18. Place the carp on top of the vegetables.
19. 19. Top the fish with small cubes of butter.
20. 20. Cook the fish in the oven for approx. 40 minutes.
21. 21. Check for doneness: The fins should pull out easily.
22. 22. Taste the vegetables and sauce at the end.
23. 23. Plate the fish with the vegetables.
24. 24. Serve the dish warm.

Nutrition per serving

• kcal: 761
• Protein: 74 g · Fett/Fat: 47 g · Carbs: 10 g