Don't be fooled by the name, this Christmas carp is not just for December! If you listen to us, it will be on your table next Sunday.
Ingredients for 4 people:
- 1 pc carp with head and tail
- 1 lemon
- 10 sts rosesabors
- 3 cl olive oil
- Sea salt
Preparing the Christmas carp:
- Wipe the whole, cleaned, precooled carp dry, then rub inside and out with a little lemon, salt and a few grains of rose coriander, then seal in a foil packet overnight. put in the fridge.
- The next day, dry again, then brush the skin with olive oil and sprinkle with a little sea salt.
- First bake for 10 minutes at 200° under foil, then bake without the foil until nicely red. Decorated with lemon rings.
Enjoy your meal!
