Carp stewed in red wine

2 servings

40 minutes

Carp stewed in red wine is an exquisite dish of French cuisine, infused with rich flavors and aromas. The history of this method of preparing fish dates back centuries when wine was used not only as a drink but also as a base for sauces. The tender meat of the carp absorbs the intense notes of dry wine, becoming extraordinarily juicy and soft. The light sweetness of carrots, the spiciness of onions, and the aroma of parsley complement the harmony of flavors. Stewing in the oven allows the ingredients to fully unfold, creating a thick, velvety sauce that highlights the dish's depth. Served hot and generously drizzled with sauce—it's an ideal treat for gourmets who appreciate classic gastronomy and refined combinations.

Energy value per serving

• Calories: 850.7
• Proteins: 86.5g
• Fats: 27.3g
• Carbohydrates: 42.8g

Ingredients

• Carp: 1 kg
• Red dry wine: 1.5 glass
• Onion: 2 head
• Carrot: 3 pc
• Parsley root: 3 pc
• Butter: 3 tbsp
• Wheat flour: 2 tbsp
• Salt: to taste

Cooking steps

1. Wash the carp, clean it from bones and skin, cut into small pieces, rub with salt, and place in a pan with melted butter.

   Required ingredients:

   • Carp: 1 kg
   • Salt:  to taste
   • Butter: 3 tablespoons

2. Boil the vegetables in salted water until half-cooked, slice them into rounds, place them on top of the fish, and pour everything with red wine mixed with flour sautéed in butter. Braise in the oven until done.

   Required ingredients:

   • Onion: 2 heads
   • Carrot: 3 pieces
   • Parsley root: 3 pieces
   • Red dry wine: 1.5 glass
   • Wheat flour: 2 tablespoons
   • Butter: 3 tablespoons

3. When serving fish at the table, pour the sauce it was stewed in over it.