← All recipes

🍽️ Tender Poached Carp in Wine

285 kcal · 30 min · 4 servings

Ingredients

• 1 carp (ready for the kitchen, 1,2-1,5 kg)
• Salt
• Pepper (from the mill)
• 0.5 untreated lemon (juice)
• 1 bunch parsley
• 2 sprigs lemon thyme
• 1 bunch soup vegetables
• 1 onion
• 40 g butter
• 0.25 l dry white wine
• 0.13 l fish stock

Instructions

1. 1. Wash the carp thoroughly and pat it dry with a kitchen towel.
2. 2. Make several small cuts into the fish skin with a sharp knife.
3. 3. Rub the fish inside and out with salt and pepper.
4. 4. Drizzle some lemon juice over the carp.
5. 5. Take half of the parsley and lemon thyme and stuff them into the fish's belly cavity.
6. 6. Preheat the oven to 180 degrees Celsius with top and bottom heat.
7. 7. Peel and clean the soup vegetables and onions, then chop them into small cubes.
8. 8. Melt 30 grams of butter in a fireproof casserole dish.
9. 9. Sauté the vegetables and onions in the butter for a short time.
10. 10. Place the carp on top of the sautéed vegetables.
11. 11. Top the fish with the remaining butter.
12. 12. Pour the wine and fish stock over the carp.
13. 13. Place the casserole dish in the preheated oven.
14. 14. Cook the fish at medium heat for 30 to 40 minutes.
15. 15. Take the casserole dish out occasionally and spoon some of the liquid over the fish repeatedly.
16. 16. Cover the fish with aluminum foil if it starts to brown too much.
17. 17. Check for doneness: The fish is ready when the dorsal fin can be pulled out easily.
18. 18. Serve the carp together with the vegetables and the cooking broth.

Nutrition per serving

• kcal: 285
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 3 g