Traditional German Christmas carp

By lume gourmande

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5 hour Christmas capon

Ingredients

- 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

Details

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

Preparation

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.