Carp with Mushrooms, Tarragon, and Rosemary Sauce
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Carp with Mushrooms, Tarragon, and Rosemary Sauce
Ingredients
- Tarragon - 0.7 oz
- Carp - 1 piece
- Aspen mushrooms - 10.6 oz
- Butter - 1.8 oz
- Onion - 1 head
- Garlic - 6 cloves
- Lemon - ½ piece
- Cream - 3 fl oz
- Olive Oil - 1 fl oz
- Chicken Broth - 3 fl oz
- Rosemary - 3 sprigs
- Apple Wine - 3 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Chop the mushrooms into small cubes, and do the same with the onion and garlic. Remove the leaves from the tarragon sprigs and chop them.
Step 2
In a saucepan, lightly sauté the onion in butter, add the garlic and mushrooms, and sauté, stirring, for five to seven minutes, then add the cream, tarragon leaves, juice of half a lemon, and season with salt and pepper.
Step 3
Clean the carp, removing the gills and entrails. If you're skilled enough, you can remove the backbone with all the bones: for this, you need scissors that can cut through the backbone and a thin, sharp, long filleting knife to make an incision parallel to the bone and gradually detach the meat from the bones. After that, the backbone is cut with scissors at the head and tail, leaving you with just the meat of the carp. However, you can skip this surgery and simply stuff the carp's belly with mushrooms, cream, and tarragon.
Step 4
Place the carp on a baking sheet, pour in the wine and chicken broth, and you can also add a head or two of garlic, cut in half, as well as sprigs of rosemary.
Step 5
Drizzle the carp with olive oil and place it in an oven preheated to 356°F (356 degrees Fahrenheit) for forty minutes or until a crust forms.
Step 6
The carp can be served with mashed potatoes or jasmine rice.
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