|juice of lemons|
|Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)||1 bunch|
|White wine||¼ liter|
|Fish stock (from a jar)||⅛ liter|
|Whipping cream||⅛ liter|
Fresh fish is a favourite on our table: baked carp is rich in valuable omega-3 fatty acids, which improves concentration and memory. Vitamin A supports healthy, smooth skin and strengthens vision.
- Rinse carp, pat dry, and score obliquely through the skin. Rub with salt and pepper and sprinkle with lemon juice. Place half of the parsley and thyme in the fish cavity. Preheat oven to 180˚C (approximately 350˚F). Peel and chop the soup vegetables.
- Sauté the vegetables in 30 grams (approximately 1 ounce) of butter in a large roasting pan until soft. Add the carp and remaining butter. Pour in the wine and fish stock and cook in the oven for about 40 minutes, basting the fish often.
- Remove the finished carp from the roasting pan and keep warm. To make the sauce, puree the liquid and vegetables with a hand blender, strain through a sieve, and bring to a boil in a pot. Combine the cream and egg yolk and fold into the sauce. Finely chop the remaining parsley and stir into sauce. Season with salt, pepper, and lemon juice. Arrange the fish on a serving dish and serve the sauce separately.