Preheat the oven to 175 °C.
Cut the fins of the carp into small pieces (keeping the dorsal fin), rinse well inside and out, then dry. Season the carp inside with pepper and season with salt.
In a suitable oval fireproof dish (should be just slightly larger than the carp), place a suitable coffee cup upside down and stand the fish upright over it (with the belly opening around the cup, of course). All around evenly distribute the butter in pieces, the plucked kitchen herbs over it form. Now season the fish from the outside with salt and season with pepper, put a little bit of kitchen herbs in the mouth.
Cover the give with aluminum foil in such a way that it can be tightened as tightly as possible on the edges of the mold, but it lies loosely over the fish. Cook in the heated stove for about sixty minutes.
Open the aluminum foil at the table, cut the fish, drizzle the juice of a lemon of your choice over it and bring it to the table with the melted butter and a little bit of the freshly finely grated horseradish.
Serve with parsley potatoes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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