Ingredients with Measurements:
- 1 whole carp (about 2-3 pounds)
- Salt and pepper
- 1 lemon, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup fish stock or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons prepared horseradish
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large baking dish
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the carp and pat dry with paper towels. Season the inside and outside of the fish with salt and pepper. Stuff the cavity with lemon slices.
3. Melt the butter and olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
4. Sprinkle the flour over the onions and stir to combine. Cook for 1-2 minutes until the flour is lightly browned.
5. Gradually whisk in the fish stock or chicken broth, stirring constantly to prevent lumps from forming. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
6. Stir in the heavy cream, Dijon mustard, and prepared horseradish. Simmer for another 5 minutes until the sauce has thickened slightly.
7. Pour the sauce over the carp in the baking dish.
8. Bake the carp for 30-40 minutes until the flesh is opaque and flakes easily with a fork.
9. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-40 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 7g
Protein: 35g
Sodium: 450mg
Substitutions for ingredients:
- Any firm white fish can be used in place of carp.
- Vegetable broth can be used in place of fish stock or chicken broth.
- Sour cream can be used in place of heavy cream.
- Whole-grain mustard can be used in place of Dijon mustard.
- Fresh grated horseradish can be used in place of prepared horseradish.
Variations:
- Add sliced mushrooms to the onion and garlic mixture for extra flavor.
- Use different herbs such as thyme or rosemary instead of parsley.
- Add a splash of white wine to the sauce for extra depth of flavor.
Tips and tricks:
- Make sure to rinse the carp thoroughly to remove any scales or debris.
- Pat the carp dry with paper towels to ensure a crispy skin.
- Use a sharp knife to make shallow cuts in the skin of the carp before seasoning to prevent the skin from curling up during cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a covered dish in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the carp on a large platter with the sauce spooned over the top. Garnish with lemon wedges and fresh herbs.
Garnishes:
- Lemon wedges
- Fresh parsley
- Fresh thyme
- Fresh rosemary
Pairings:
- Roasted vegetables such as Brussels sprouts or carrots
- Mashed potatoes
- Rice pilaf
- Crusty bread
Suggested side dishes:
- German potato salad
- Red cabbage slaw
- Spaetzle
- Braised red cabbage
Troubleshooting advice:
- If the sauce is too thick, add a little more fish stock or chicken broth to thin it out.
- If the skin of the carp is not crispy enough, broil for a few minutes at the end of cooking.
Food safety advice:
- Make sure to cook the carp to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Weihnachtskarpfen mit Senf-Meerrettich-Sauce is a traditional Christmas dish in Germany. Carp was a popular fish in medieval Europe and was often served during the Christmas season.
Flavor profiles:
The carp has a mild, slightly sweet flavor that pairs well with the tangy and spicy mustard-meerrettich sauce.
Serving suggestions:
Serve with a glass of Riesling or other German white wine.
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Region: German