Rügen Carp
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 carp (approx. 2 kg), ready to cook
- 100 g horseradish (preferably cream horseradish)
- 1 bunch soup vegetables, large
- 1 leek
- 1 onion (s)
- 1 bunch parsley
- 8 tablespoon oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Salt and pepper the carp. Brush the fish inside and out with horseradish.
- Clean the vegetables, cut them into small pieces and mix together.
- Place 8–10 tablespoons of oil (olive oil is better) on a baking sheet and heat at 180 ° C.
- Put about half of the vegetables in the carp, place them on the tray and bake in the oven for a total of 1 hour. Put some of the fat over the fish every 10 minutes.
- After 30 minutes, place the remaining vegetables around the carp. When the carp is ready, sprinkle with parsley and serve.
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