Feast Carp

Cup the prepared carp or have it already cupped by the fishmonger. Salt well inside and out and sprinkle with lemon juice. Place a few sprigs of thyme and bay leaves in the belly cavity of the carp and let the fish marinate for about 30 minutes. Dust both sides of carp with flour, place in a suitable pan (fish pan, roasting pan or on a deep baking sheet). Peel potatoes, pre-cook for a few minutes and cut into smaller pieces. Cut onions into rings, cleaned peppers into strips, finely chop garlic and spread everything around the fish. Pour white wine over it and roast in the preheated oven at 200-220 °C on the lower rack for about 40-50 minutes until crispy. Baste with a little soup if desired, but do not overcook. If possible, arrange the carp whole upright on a platter. Drape vegetables around carp, sprinkle with chopped parsley and serve. VARIANT The vegetables can also be pre-cooked separately each time until firm to the bite and the fish roasted without the vegetables. In this case, strain the juices, mix with the vegetables and thicken with a little cold butter.

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