Carp in Vegetable Bed

Clean, peel and rinse the carrots and celeriac. Cut the ends of the zucchini into small pieces.

Rinse the vegetables. Cut everything into tender strips. Remove the skin from the onions and cut them into rings.

Rinse the carp thoroughly and season the inside with salt. Cut a piece of the roasting tube (about 10 cm longer than the carp) into small pieces. Close it tightly from one side.

Add the vegetables, then the fish. Pour wine and put herb butter in flakes on the fish. Close the tube and pierce it a few times with a fork.

Cook in the heated oven for 50 minutes.

Arrange the fish on the vegetables and garnish with celery herb if you like.

Serve with parsley potatoes.

E-kitchen stove: degree : 200

Gas: Level : 3

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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