Summary

Ingredients

• 1 carp, 400 g
• 3 clove (s) garlic
• 8 slice / s lemon (s)
• Butter, for greasing
• salt and pepper
• Wine, white

For the sauce:

• 20 g butter
• 1 tablespoon flour, stock from the carp pan
• 100 ml cream
• salt and pepper
• Dill, fisherman
• Herbs, at will
• sugar

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Instructions

1. Wash the carp, pat dry and season with salt and pepper, inside and out.
2. Thinly slice the garlic cloves and add them to the carp. Place 4 slices of lemon in the carp.
3. Herbs can be used depending on your taste (rosemary, lovage, marjoram), it doesn`t matter, I had Italian herbs. Sprinkle these in the stomach.
4. Put the fish together with a toothpick and cup it (cut across the skin 3x). Place the fish on a greased baking sheet and put the remaining lemon wedges in the upper side, in the cracks. Then bake in the preheated oven for 1 hour at 200 °.
5. After about 10 minutes, fill the bottom of the baking tray with white wine (not too little, because it evaporates quickly). After 30 minutes, turn the fish once and, if necessary, add wine again, because we need at least 400 g of stock for the sauce.
6. Shortly before the end of the brew, pour off the brew into a container and just keep the carp warm.
7. For the sauce, leave out the butter, make a roux with flour and create a sauce with the collected stock and cream. Season with salt, pepper, a pinch of sugar and fresh dill. Let the sauce simmer.