Summary

Ingredients

• 1 carp, approx. /2 kg
• salt
• pepper
• 5 tablespoon butter

For the sauce:

• 0.5 kg ½ mushrooms
• 2 onions)
• 0.75 liter ¾ broth
• 200 g cream
• 3 tablespoon flour
• 1 glass white wine
• 1 lemon (s)

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Instructions

1. Wash the carp inside and out under cold running water
2. Pat dry completely
3. Season generously all over with salt and pepper
4. Place in a baking pan with the 5 tablespoons of butter
5. Bake in a preheated oven at 200°C (390°F) for approximately 10-12 minutes, until bubbles form under the skin, basting occasionally with the pan fat
6. While the carp bakes, peel and finely chop several onions
7. Sauté the chopped onions in a little butter over medium heat until translucent, about 3-5 minutes
8. Roughly chop several mushrooms, add to the pan, and season with salt and pepper
9. Dust the mushrooms lightly with flour and stir
10. Pour in roughly enough broth to cover the mushrooms
11. Add roughly similar amounts of cream and white wine
12. Season the sauce to taste with lemon juice
13. Pour the prepared sauce over the carp in the baking pan
14. Continue baking in the oven at 200°C (390°F) for about 15 minutes until golden brown
15. Serve the carp with sliced baguette