Ingredients with Measurements:
- 1 whole carp (about 2-3 pounds)
- 1 lemon, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Zitronen-Dill-Sauce:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Roasting pan
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the carp under cold water and pat dry with paper towels.
3. Season the inside and outside of the carp with salt and pepper.
4. Stuff the carp with lemon slices, onion slices, and minced garlic.
5. Brush the carp with olive oil.
6. Cover the roasting pan with aluminum foil and place the carp on top.
7. Roast the carp in the oven for 30-40 minutes, or until the internal temperature reaches 145°F.
8. While the carp is roasting, prepare the Zitronen-Dill-Sauce.
9. In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, chopped fresh dill, salt, and pepper.
10. Serve the carp hot with the Zitronen-Dill-Sauce on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 5g
Protein: 25g
Substitutions for ingredients:
- Instead of carp, you can use any other white fish such as cod, tilapia, or haddock.
- Instead of sour cream, you can use Greek yogurt.
- Instead of fresh dill, you can use dried dill.
Variations:
- Add sliced potatoes and carrots to the roasting pan for a complete meal.
- Use a different herb such as parsley or thyme in the Zitronen-Dill-Sauce.
- Add capers or chopped pickles to the Zitronen-Dill-Sauce for a tangy twist.
Tips and tricks:
- Make sure to pat the carp dry before seasoning to ensure a crispy skin.
- If the carp is not fully cooked after 30-40 minutes, continue cooking until the internal temperature reaches 145°F.
- Let the carp rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Store any leftover carp and Zitronen-Dill-Sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the carp, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through. To reheat the Zitronen-Dill-Sauce, microwave it for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Serve the carp on a platter with lemon wedges and fresh dill sprigs for garnish.
Garnishes:
Lemon wedges and fresh dill sprigs.
Pairings:
Serve the carp with a side of roasted vegetables such as Brussels sprouts or green beans.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
- If the carp is not fully cooked after 30-40 minutes, continue cooking until the internal temperature reaches 145°F.
- If the skin is not crispy, try broiling the carp 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.
Food history:
Weihnachtskarpfen mit Zitronen-Dill-Sauce is a traditional German dish served during the Christmas season.
Flavor profiles:
The carp is mild and flaky, while the Zitronen-Dill-Sauce is tangy and herbaceous.
Serving suggestions:
Serve the carp and Zitronen-Dill-Sauce on a festive holiday table alongside other traditional German dishes such as sauerkraut and potato dumplings.
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Region: German