Carp at the bar
Instructions
To purify the CARP for several hours under cold water.
Make several incisions on the back and insert a small piece of garlic and bay leaf, sprinkle with thyme, salt and pepper.
Place on buttered plate, drizzle with melted butter and bake in hot oven for 25 minutes.
Depriving the skin, fish must be flushed with lemon juice, garnish with lemon slices and parsley.
Ingredients and dosing for 4 persons
- 1 800 g carp
- 60 g of butter
- 1 pinch of thyme
- 1 clove of garlic
- 1 leaf of laurel
- 1 lemon (juice)
- 1 lemon
- Parsley
- Salt
- Pepper