🍽️ Carp fillets on vegetables

Name: Carp fillets on vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 1 medium carp (kitchen-ready and portioned); 0.5 lemon (juiced); salt; pepper (from the mill); 0.25 celeriac; 2 carrots; 1 parsley root; 1 small kohlrabi; 1 stalk leek; 2 onions; 100 g butter; 125 ml white wine; 1 bay leaf; 200 g whipping cream; chopped parsley

523 kcal · 30 min · 4 servings

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Ingredients

1 medium carp (kitchen-ready and portioned)
0.5 lemon (juiced)
salt
pepper (from the mill)
0.25 celeriac
2 carrots
1 parsley root
1 small kohlrabi
1 stalk leek
2 onions
100 g butter
125 ml white wine
1 bay leaf
200 g whipping cream
chopped parsley

Instructions

1. Rinse the fish pieces under cold water.
2. Make a slight diagonal cut in the skin on one side to help the marinade penetrate better.
3. Drizzle the fish with lemon juice.
4. Season generously with salt and pepper.
5. Set the prepared fillets aside.
6. Clean the vegetables thoroughly.
7. Peel them if necessary and wash them again.
8. Cut the vegetables into thin sticks.
9. Chop the leek and onions into fine rings.
10. Heat two tablespoons of butter in a pan.
11. Sauté the prepared vegetables gently in it so that they do not brown.
12. Add the wine and a bay leaf.
13. Finally, season the mixture with salt and pepper.
14. Spread the sautéed vegetables evenly in a baking dish.
15. Pour the cream over them.
16. Place the carp pieces skin-side up on the vegetables.
17. Foam the remaining butter in a small saucepan.
18. Drizzle the fish with it.
19. Close the lid.
20. Bake the dish in a preheated oven at 180 degrees convection on the lower rack for about 20 minutes.
21. Remove the lid.
22. Bake it open for another 5 minutes to lightly brown the surface.
23. Sprinkle the finished dish with fresh parsley.
24. Serve it together with boiled potatoes.

Nutrition per serving

kcal: 523
Protein: 20 g · Fett/Fat: 41 g · Carbs: 14 g