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Traditional German Christmas carp


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Rate this recipe 3.1/5 (227 Votes)


  • - 1 carp approx 1.5 kg
  • ready to cook
  • - 1/2 L of cooking white wine
  • - 500 g sliced button ​​mushrooms
  • - 150g lardons
  • - 150 g double cream
  • - 2 tablespoons chopped fresh herbs (chives
  • chervil
  • tarragon
  • basil)
  • - 3 tablespoons chopped fresh parsley
  • - Juice of 1 lemon
  • - Salt and freshly ground white pepper


servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 60mins
Cost Average budget


Step 1

Preheat oven to 180 ° C (gas mark 4).

Step 2

In a nonstick pan over high heat, cook the mushrooms and lardons and season. Fry until the juice from the fat of the lardons and the mushrooms has evaporated. Reserve.

Step 3

In a baking dish place the carp. Brush the inside with salt, pepper and lemon and herbs. Close.

Step 4

Mix the preparation from the fying pan with wine, cream, adjust the seasoning. Pour onto the carp and bake for 60 minutes. Wait 10 minutes before serving.

Step 5


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