Baked carp in the oven
Ingredients:
- Carp (1.3 kg) — 1 piece
- Mushrooms (preferably champignons) — 150 g
- Onion — 1 piece
- Lemon — 1/2 piece
- Butter (melted) — 70 g
- Salt (to taste)
- Allspice (to taste)
- Dry white wine — 4 tbsp
Preparation Method:
- Carp Preparation: Clean the carp thoroughly, ensuring it’s ready for seasoning and stuffing.
- Prepare the Filling: Finely chop the mushrooms and onion. In a skillet, heat the butter and sauté the chopped ingredients for about 7 minutes until they begin to soften. Then, pour in the white wine and continue to simmer for an additional 7 minutes, allowing the flavors to meld. Allow the mixture to cool off slightly before using.
- Season the Carp: Season the inside and outside of the carp generously with salt and allspice. To add a hint of citrus, squeeze the juice of half a lemon inside the carp. Fill the carp with the cooled mushroom and onion mixture.
- Baking: Place the stuffed carp on a baking tray. Coat the carp with the melted butter, ensuring it’s well-covered to promote a golden and crispy skin. Bake in a preheated oven at 180°C (356°F) for approximately 45 minutes. For optimal flavor and moisture, baste the carp with additional melted butter 3-4 times during baking.
- Serving: Once baked to perfection, the carp should be golden and fragrant. Serve the carp beautifully arranged on a platter, making it a centerpiece for any meal. For an added touch of elegance, consider garnishing with fresh herbs, vegetables, or slices of citrus.
This baked carp recipe combines the richness of butter, the earthiness of mushrooms, and a delicate hint of white wine to create a dish that’s as delicious as it is visually appealing. Enjoy your exquisite culinary creation!
