Carp with Grain Side Dish

A large fish for big gourmets.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Fish, carp, fresh

  • 10 dag Meat, pork, smoked bacon

  • 0.5 teaspoons Salt, table

  • 10 g Bell pepper, red, fresh

  • 2 spoons Oil, vegetable oil, canola

  • 20 dag Onion, raw

  • 50 dag Potatoes, white

  • 6 dag Carrot, fresh

  • 2 dl Sour cream

  • 1 piece Lemon, fresh, without shell

  • 1 bouquet Thyme, raw

  • 1 bouquet Cherry, fresh

  • 10 pieces Tomato, red

  • 3 pieces Endive salad, fresh

Steps

  1. Thoroughly clean the carp, rinse it, and dry it with paper towels. Wash the lemon and slice it into rounds with the peel on. Cut the bacon into thin slices. Make incisions on one side of the carp with a knife and insert the bacon slices and lemon rounds into the cuts.

  2. Clean and rinse the onion, saving the stems. Peel and wash the potatoes, then slice them into rounds. Peel the carrots; cut two carrots into 5 cm long sticks and grate the rest. Season the carp inside and out with salt and rub it with sweet paprika.

  3. Preheat the oven to 180°C. Grease a baking dish and arrange the onion and potatoes on it, then sprinkle with the grated carrot. Tie the carrot sticks with the onion stems into bundles, as shown in the picture, and arrange them in the baking dish as well. Finally, place the fish on top of the vegetables, making sure the side with the bacon and lemons is facing up.

  4. Pour sour cream over the vegetables, then place the baking dish in the oven. Bake until the potatoes are tender, as this will indicate that the carp is also cooked (between 30 and 40 minutes). Meanwhile, wash the parsley and watercress and dry them.

  5. Once the carp is baked, place it on a warm porcelain plate, decorated with salad leaves and cherry tomatoes. Add parsley and watercress and serve to your guests. Serve the vegetable side dish separately.

Nutrition Information (Per 100g)

  • Calories: 72.57 kcal
  • Fat: 3.11 g
    • Saturated Fat: 0.68 g
  • Carbohydrates: 4.14 g
    • Sugars: 1.11 g
  • Protein: 5.19 g
  • Fiber: 1.08 g

Advice

At the fish market, ask them to clean the carp for you. Carp can have a muddy taste, so it is recommended to soak it in lightly salted water for 3 to 4 hours before baking. It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.