Carp with apples and tarragon

3 servings

70 minutes

Carp with apples and tarragon is a refined dish of European cuisine that combines the sweet acidity of apples, a refreshing hint of lemon, and the pungent spice of tarragon. This recipe reflects culinary traditions where fruits and herbs are used to give fish a special depth of flavor. Baked in a sleeve, the carp retains its juiciness while the aromatic filling permeates its tender meat, creating a harmony of freshness and richness. This dish is perfect for family dinners or festive gatherings, bringing warmth and coziness to home cooking. The finished carp takes on a golden hue, and its delicate, spicy aroma fills the home with an atmosphere of culinary art.

Energy value per serving

• Calories: 307.5
• Proteins: 33.3g
• Fats: 11.2g
• Carbohydrates: 18.1g

Ingredients

• Carp: 1 pc
• Sour apples: 2 pc
• Onion: 1 head
• Lemon: 0.5 pc
• Tarragon: 3 sprig
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Salt the cleaned fish and let it rest for about 20 minutes.

   Required ingredients:

   • Salt:  to taste

2. While the fish is salting, prepare the filling. Peel the apples, lemon, and onion. Then cut everything into equal small cubes.

   Required ingredients:

   • Sour apples: 2 pieces
   • Lemon: 0.5 piece
   • Onion: 1 head

3. Crush the tarragon.

   Required ingredients:

   • Tarragon: 3 sprigs

4. Rub the carp belly with pepper inside and stuff it with a mixture of lemon, apple, onion, and tarragon.

   Required ingredients:

   • Ground black pepper:  to taste
   • Sour apples: 2 pieces
   • Lemon: 0.5 piece
   • Onion: 1 head
   • Tarragon: 3 sprigs

5. To ensure accuracy, you can poke the belly in several places with a toothpick.

6. Place the prepared carp in a baking sleeve and cook in a preheated oven at 180 degrees for 50 minutes per kilogram of fish.

   Required ingredients:

   • Carp: 1 piece