Summary

Ingredients

• 2 medium onion (s)
• 200 g carrot (s)
• 250 g celery
• 2 leeks, the white it
• 100 g mushrooms, fresh
• 2 kg carp, ready to cook
• 1 lemon (s), untreated
• Black pepper, ground fish
• salt
• 200 g butter
• 2 bay leaves
• 4 carnation (s)
• 0.5 liter ½ wine, dry Riesling
• 400 ml whipped cream
• some cornstarch
• some parsley

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Instructions

1. Preheat the oven to 225 ° C. Peel and finely dice the onions. Clean the vegetables and cut into fine sticks, the leek into rings. Halve the lemons, squeeze one half and put the other half aside. Wash and clean the mushrooms, cut into thin slices. Wash the carp, pat dry and drizzle with the lemon juice. Season with salt and pepper.
2. Melt the butter in an elongated fish or roasting pan and add the vegetables with the spices. Put the carp on the bed of vegetables, pour white wine and cream over it. Close the pot and cook in the oven for about 30-40 minutes. The carp is now steamed on the vegetables. If necessary, the use of a thermo is recommended; the core temperature at the thickest point should be between 70 and 80 ° C. Carefully remove the fish and keep it warm.
3. Pour the sauce into a saucepan, bring to the boil and thicken with a little cornstarch, season to taste.
4. Pour part of the sauce over the carp and garnish with lemon wedges and parsley.
5. Mix the vegetables with the sauce and serve in a preheated bowl.
6. Simple boiled potatoes or parsley potatoes also taste very good.