Baked Carp with Mushrooms

Preheat the oven to 200 °C top and bottom heat.

Clean the mushrooms and leave them whole. Peel and finely chop the onion and garlic. Wash and clean the chili, remove the seeds if desired, and also chop finely.

Melt the butter in a pot and sauté the onions, garlic and chili until translucent. Dust with the flour and let it brown slightly. Then gradually stir in the milk with a whisk. Add the tomatoes and mushrooms and simmer over low heat, stirring, until creamy, about 5 minutes. Season generously with salt, bell pepper, nutmeg and paprika. Remove the sauce from the heat.

Wash the carp, pat dry and season inside and out with salt, pepper and lemon juice. Rinse the parsley, shake dry and chop coarsely. Reserve 2-3 tablespoons and use the rest to stuff the carp.

Place in a buttered baking dish and pour the sauce over it. Bake in the oven for about 50 minutes.

Remove the baked carp with mushrooms, leave to cool briefly and serve sprinkled with the remaining parsley.

Preparation Tip:

Baked carp with mushrooms is perfect as the main course of a holiday menu. Serve with it, for example, potatoes.

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