Red Wine Carp with Root Vegetables

The bottom of a suitable dish is covered with the root vegetables and onion cut into noodles, a few peppercorns and spices, cloves, bay leaves, a little tripe herb (thyme), green parsley, a clove of garlic, a lemon wedge, salt as needed and about 60 g of black bread crust. Scale the carp, rinse it clean and lightly cup it. Sear it on both sides in a large frying pan and place it on the prepared bed of vegetables. Let the frying butter rise with a splash of red wine and pour it over the carp, which is further infused with half red wine and half water just enough to braise nicely. The fish needs about 50 minutes in the oven at 180 °C. Arrange the finished fish on a hot plate. The cooking broth is quickly boiled down and poured over the carp, which is served with the root vegetables.In the past, this sauce was mixed with some carp blood collected in wine vinegar and sugar to make it even tastier and creamier.

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