Carp with mushrooms, tarragon and rosemary sauce

6 servings

40 minutes

Carp with mushrooms, tarragon, and rosemary sauce is a true symphony of flavors born at the intersection of Russian gastronomic tradition and the refined aromas of Western cuisine. The combination of tender carp meat with rich mushroom filling soaked in creamy tarragon sauce creates incredible depth of flavor. Rosemary and white wine add a spicy sophistication to the fish dish, while the baked crust makes the carp irresistibly appetizing. This dish is suitable for both a cozy family dinner and a festive feast, especially when complemented by airy mashed potatoes or fragrant jasmine rice. It carries an atmosphere of home warmth and sophistication at the same time, turning the meal into a true gastronomic delight.

Energy value per serving

• Calories: 323.4
• Proteins: 19.7g
• Fats: 23.2g
• Carbohydrates: 6.6g

Ingredients

• Tarragon: 20 g
• Carp: 1 pc
• White mushrooms: 300 g
• Butter: 50 g
• Onion: 1 head
• Garlic: 6 clove
• Lemon: 0.5 pc
• Cream: 100 ml
• Olive oil: 50 ml
• Chicken broth: 100 ml
• Rosemary: 3 stem
• White wine: 100 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the mushrooms into small cubes, do the same with the onion and garlic. Pluck the leaves from the tarragon stems and chop them.

   Required ingredients:

   • White mushrooms: 300 g
   • Onion: 1 head
   • Garlic: 6 cloves
   • Tarragon: 20 g

2. In a saucepan, lightly sauté the onion in butter, add garlic and mushrooms, and fry, stirring, for five to seven minutes, then add cream, tarragon leaves, juice of half a lemon, salt, and pepper.

   Required ingredients:

   • Butter: 50 g
   • Onion: 1 head
   • Garlic: 6 cloves
   • White mushrooms: 300 g
   • Cream: 100 ml
   • Tarragon: 20 g
   • Lemon: 0.5 piece
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Clean the carp, remove the gills and entrails. If skilled enough, you can remove the backbone with all the bones: for this, you need scissors that can cut through the backbone and a thin, sharp, long filleting knife to make a cut parallel to the bone and gradually detach the meat from the bones. After that, the backbone is cut with scissors at the head and tail, leaving you with just the meat of the carp. However, you can skip all this surgery and simply stuff the carp's belly with mushrooms, cream, and tarragon.

   Required ingredients:

   • Carp: 1 piece
   • White mushrooms: 300 g
   • Cream: 100 ml
   • Tarragon: 20 g

4. Place the carp on a baking sheet, pour in wine and chicken broth, and you can also add 1-2 heads of garlic cut in half, as well as sprigs of rosemary.

   Required ingredients:

   • White wine: 100 ml
   • Chicken broth: 100 ml
   • Garlic: 6 cloves
   • Rosemary: 3 stems

5. Pour olive oil over the carp and place it in an oven preheated to 180 degrees for forty minutes or until the crust is baked.

   Required ingredients:

   • Olive oil: 50 ml

6. Carp can be served with mashed potatoes or jasmine rice.