Ingredients with Measurements:
- 1 whole carp, cleaned and scaled (about 2-3 pounds)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter
- 2 tablespoons capers, drained
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large skillet
- Fish spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the carp inside and out with salt and pepper.
3. Dredge the carp in flour, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the carp to the skillet and cook for 3-4 minutes per side, until golden brown.
6. Transfer the carp to a baking dish and bake in the preheated oven for 20-25 minutes, until cooked through.
7. In the same skillet, melt the butter over medium heat.
8. Add the capers and lemon juice and cook for 1-2 minutes, until heated through.
9. Remove the carp from the oven and transfer to a serving platter.
10. Pour the lemon-caper butter over the carp and sprinkle with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Fat per serving: 30g
- Carbohydrates per serving: 10g
- Protein per serving: 35g
Substitutions for ingredients:
- Carp can be substituted with any firm white fish, such as cod or halibut.
- All-purpose flour can be substituted with cornstarch or gluten-free flour.
- Vegetable oil can be substituted with olive oil or canola oil.
- Unsalted butter can be substituted with salted butter, but adjust the amount of salt used accordingly.
Variations:
- Add sliced garlic to the lemon-caper butter for extra flavor.
- Substitute the capers with chopped olives for a different twist.
- Add a splash of white wine to the lemon-caper butter for a more complex flavor.
Tips and tricks:
- Make sure the fish is fully cleaned and scaled before cooking.
- Use a fish spatula to flip the fish in the skillet without breaking it.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the fish in the microwave or oven until heated through.
Presentation ideas:
- Serve the fish on a bed of steamed vegetables for a colorful presentation.
- Garnish with lemon wedges and additional chopped parsley.
Garnishes:
- Lemon wedges
- Chopped parsley
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans
- Roasted potatoes or sweet potatoes
- Rice pilaf
Troubleshooting advice:
- If the fish is sticking to the skillet, make sure it is fully coated in flour and the skillet is hot enough before adding the fish.
Food safety advice:
- Make sure the fish is fully cooked before serving to avoid any foodborne illnesses.
Food history:
- Weihnachtskarpfen is a traditional German Christmas dish, typically served on Christmas Eve.
Flavor profiles:
- The fish is crispy on the outside and tender on the inside, with a tangy and buttery sauce.
Serving suggestions:
- Serve the fish with a side of roasted potatoes and a glass of white wine for a festive holiday meal.
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Region: German