Ingredients to serve 10
- 3kg Carpa regina
- 200g pork lard
- 50g sage
- 50g rosemary
- 10g fennel seeds
- 5g fennel flowers
- Sunflower seed oil
- Salt and pepper
- Lemon juice
- White wine
Preparation
First scale, gut and wash the carp. Let it dry well and then put little cuts all along the back. Prepare a mixture of garlic, lard and aromatic herbs, salted and peppered to taste. Stuff the fish and the cuts with this mixture. Let rest for about 2 hours so the fish can absorb the flavours. If needed, close the fish wrapping it in kitchen string. Make a mixture of lemon juice, oil and white wine, then brush this onto the fish using a sprig of rosemary. Repeat this brushing procedure during baking too.
Serve hot.