Carp on butter

Last Updated on November 19, 2024

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ingredients

1000 g carp to taste salt 80 g butter 2 tbsp water to taste lemon juice

step

1. Salt the cleaned carp and its head, stretch the abdominal cavity in two places and put in an appropriate piece of shank so that the fish lies well on the baking tray, back up. Add the butter and water and bake for about 20 to 30 min. During baking, baste with the fish’s own juices and, to prevent the butter from burning, baste with water as necessary. 2. Carefully remove the finished fish with a spatula to a warm platter as it was on the baking sheet. 3. Add the strained lemon juice to the juice, bring everything to the boil and pour over the carp. Serve with boiled potatoes.