Carp with parsley root, dill pickles and sour cream dip

Total time 70 mins
30 mins preparation time
40 mins cooking time

The carp originally hails from Asia and was introduced to Europe by the Romans. We can be very grateful for that! Its nutty aroma and the fine consistency of its flesh continue to make it a much-loved culinary fish to this day.

Ingredients

4 portion(s)

For the carp:

1 
mirror carp (approx. 1 kg gutted)
3 
carrots
1 
leek
3 
parsley roots (medium size)
2 
lemons (organic)
200 ml
vegetable stock

For the dill pickles:

1 ½ 
cucumbers
1 tbsp
maple syrup
2 tbsp
white wine vinegar
3 tbsp
olive oil
20 g
dill

For the sour cream dip:

500 g
sour cream
3 pinch
of salt
2 pinch
of coarsely ground pepper

As a side dish:

1 
baguette
Nutritional facts (per portion): 4331.4 kJ  /  1035.8 kcal
49.8 g Fat
73 g Protein
65.4 g Carbohydrates

Preparation

Step 1

1  mirror carp (approx. 1 kg gutted)

Wash the carp, cut off the side and rear fins and dry. Score the skin on both sides with 3 to 4 vertical cuts. Place in a roasting pan. Preheat the oven to 180 °C top and bottom heat.

Step 2

3  carrots – 1  leek – 3  parsley roots (medium size) – 100 ml Kikkoman Naturally Brewed Soy Sauce2  lemons (organic) – 200 ml vegetable stock

Wash and dry the carrots, leeks and parsley roots. Cut everything into thumb-thick slices. Put everything in the roasting pan with the fish. Mix the Kikkoman Soy Sauce with the lemon zest, juice and vegetable stock. Pour the mixture into the roasting pan. Cook the fish in the covered roasting pan for 20 minutes. Remove lid and cook for a further 20 minutes.

Step 3

1 ½  cucumbers – 2 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp maple syrup – 2 tbsp white wine vinegar – 3 tbsp olive oil – 20 g dill

Wash, dry and finely slice the cucumbers (use a vegetable slicer if necessary). Marinate the cucumber slices with Kikkoman Soy Sauce, maple syrup, white wine vinegar and olive oil. Wash, dry and coarsely chop the dill. Mix the dill with the marinated cucumber slices.

Step 4

500 g sour cream – 3 pinch of salt – 2 pinch of coarsely ground pepper – 1  baguette

Mix the sour cream with salt and pepper. Serve the carp with the dill pickles, sour cream dip and slices of baguette.

Recipe-ID: 1192

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1  mirror carp (approx. 1 kg gutted)

Wash the carp, cut off the side and rear fins and dry. Score the skin on both sides with 3 to 4 vertical cuts. Place in a roasting pan. Preheat the oven to 180 °C top and bottom heat.

3  carrots – 1  leek – 3  parsley roots (medium size) – 100 ml Kikkoman Naturally Brewed Soy Sauce2  lemons (organic) – 200 ml vegetable stock

Wash and dry the carrots, leeks and parsley roots. Cut everything into thumb-thick slices. Put everything in the roasting pan with the fish. Mix the Kikkoman Soy Sauce with the lemon zest, juice and vegetable stock. Pour the mixture into the roasting pan. Cook the fish in the covered roasting pan for 20 minutes. Remove lid and cook for a further 20 minutes.

1 ½  cucumbers – 2 tbsp Kikkoman Naturally Brewed Soy Sauce1 tbsp maple syrup – 2 tbsp white wine vinegar – 3 tbsp olive oil – 20 g dill

Wash, dry and finely slice the cucumbers (use a vegetable slicer if necessary). Marinate the cucumber slices with Kikkoman Soy Sauce, maple syrup, white wine vinegar and olive oil. Wash, dry and coarsely chop the dill. Mix the dill with the marinated cucumber slices.

500 g sour cream – 3 pinch of salt – 2 pinch of coarsely ground pepper – 1  baguette

Mix the sour cream with salt and pepper. Serve the carp with the dill pickles, sour cream dip and slices of baguette.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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