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🍽️ Baked Carp with Apple and Vegetable Medley

473 kcal · 30 min · 4 servings

Ingredients

• 2 kg Carp (1 Carp; kitchen-ready halved lengthwise)
• Juice of one Lemon
• Salt
• Pepper (from the mill)
• 300 g Carrots
• 300 g Celery
• 300 g Leek
• 2 Apples (Boskop)
• 3 tbsp Butter
• 150 ml Vegetable Broth (Instant)
• 1 Bay Leaf
• sour cream

Instructions

1. 1. Rinse the carp fillets under cold water.
2. 2. Make diagonal cuts into the skin side of the fillets.
3. 3. Drizzle lemon juice over the fillets.
4. 4. Season the fish with salt and pepper.
5. 5. Peel the carrots.
6. 6. Clean the celery and the leek.
7. 7. Wash the celery and the leek under running water.
8. 8. Cut the carrots, celery, and leek into thin strips.
9. 9. Wash the apples.
10. 10. Halve the apples.
11. 11. Remove the core from the apple halves.
12. 12. Slice the apples into half-rings.
13. 13. Heat 2 tablespoons of butter in a large casserole dish.
14. 14. Sauté the cut vegetables in the hot butter.
15. 15. Pour the broth over the vegetables.
16. 16. Add a bay leaf to the pan.
17. 17. Place the carp fillets skin-side down on top of the vegetables.
18. 18. Divide the remaining butter into small pieces.
19. 19. Top the fish with the butter pieces.
20. 20. Preheat the oven to 180 degrees (conventional or fan-assisted).
21. 21. Place the casserole dish on the middle rack.
22. 22. Cover the casserole dish.
23. 23. Bake the fish for about 20 minutes.
24. 24. Remove the lid from the casserole dish.
25. 25. Place the apple rings on top of the fish.
26. 26. Bake the dish for another 5 minutes without the lid.
27. 27. Check if the fins can be easily pulled out.
28. 28. Place the apple vegetables on a serving platter.
29. 29. Place the cooked fish on top of the vegetables.
30. 30. Distribute sour cream over the fish.
31. 31. Add apple slices as a garnish on top.

Nutrition per serving

• kcal: 473
• Protein: 36 g · Fett/Fat: 29 g · Carbs: 25 g