Carp in Red Wine

Preheat the oven to 220 °C.

Grease the oven dish with a quarter of the butter. Season the carp with salt and pepper, inside and out.

Melt a quarter of the butter in a frying pan, steam the chopped vegetables in it at low temperature for 10 minutes, stirring. Spread evenly in the oven dish, place carp on top.

Boil red wine with water, pour over the carp, cover and cook in the oven for 40 min.

Remove the carp and keep warm.

Strain sauce, reduce over high heat to desired thickness (about half). Remove from heat and beat with remaining butter (in flakes), season strongly with salt and freshly ground pepper. (For a more robustly thickened sauce, thicken with flour butter (i.e., butter mixed with about the same mass of flour).

Drape carp with sauce and bring to table.

Our tip: Use sweet red wine for a sweet note and more dry wine for flavorful, spicy dishes.

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