Summary

Ingredients

• 2 carp (about 000 g)
• 100 g butter, well chilled
• salt and pepper
• 30 g flour for dustin
• 1 teaspoon paprika powder, noble sweet
• 0.25 liter ¼ vegetable stock
• 2 glasses mushrooms, whole heads
• 4 carrot (s)
• 2 bell pepper (s)
• 2 leeks

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Instructions

1. Gutting the carp, sprinkle with plenty of salt and use it to rub off the mucous layer. Remove the large scales. Rinse the finished fish thoroughly under running water, pat dry and then salt the inside.
2. Place 2 cups (whole potatoes also work) on a deep baking sheet and place the carp on top. Now cut diagonally into the fish on both sides below the central bone at a distance of 4 cm. Put the salt and about 0.3 cm thick butter slices into the incisions. Mix the flour, paprika powder and pepper and sift over. Keep everything cool.
3. Clean the vegetables (can also be changed if you like), cut them into pieces and blanch them for about 2 minutes. Save the blanching water. Spread everything around the fish and refrigerate again.
4. Up to this point you can prepare everything just fine and let it stand for a few hours. Just before the fish come in the oven, add the vegetable broth (can also be the blanching water) and the mushroom water, salt the vegetables (about 1 teaspoon) and pepper and mix everything again.
5. Cook the carp in a preheated oven at 200 ° C for about 50 minutes. In between pour the sauce over and turn the vegetables. We serve croquettes, cream horseradish and lemon wedges as a side dish.