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.
1
Salt the cleaned fish and let it rest for about 20 minutes.
- 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.
- Sour apples: 2 pieces
- Lemon: 0.5 piece
- Onion: 1 head
3
Crush the tarragon.
- Tarragon (estragon): 3 sprigs
4
Rub the carp belly with pepper inside and stuff it with a mixture of lemon, apple, onion, and tarragon.
- Ground black pepper: to taste
- Sour apples: 2 pieces
- Lemon: 0.5 piece
- Onion: 1 head
- Tarragon (estragon): 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.
- Carp: 1 piece
