Stuffed Carp From the Oven

Wash the gutted, cleaned carp cold and drain. Trim the fins. Inside moistened with juice of a lemon, stand 15 min. Wash tomatoes and kitchen herbs. Remove stems from kitchen herbs, then chop coarsely. Slice tomatoes and two of the peeled onions. Finely dice two of the onions. Scramble eggs with three to four tbsp tarragon leaves and four tbsp parsley, plus a tiny bit of salt and pepper.

Sauté diced onions in about 30 grams of butter. Add the kitchen herbs and stir until they become stiff. Put oil and 50 grams of butter on roasting tray or in roasting pan. Preheat oven at 250 °C.

Dry carp with kitchen paper and score both sides three times diagonally about five millimeters deep. Season fish outside and inside with salt and season with pepper. Fill kitchen herbs into belly cavity.

Place the carp on the roasting tray. Bacon strips and a few butter flakes on the fish form. Spread onion and tomato slices and a little bit of tarragon evenly around the carp, season the vegetables lightly with salt and season with pepper. Stir two tablespoons of lemon juice and a teaspoon of sugar in 1 1/2 cups of hot water and add to the vegetables.

Cook at 200 degrees for about 25 to 30 minutes.

Season the cooking stock and bring to the table unthickened with the vegetables, fish and boiled potatoes. Garnish with lemon wedges and herbs.

Our tip: Use a wonderfully spicy

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