Carp in Wine and Garlic

Ingredients

Carp - 4 servings (pieces)
White wine (can also be rosé) - 150 - 200 ml
Salt - to taste
Colored pepper, freshly ground - to taste
Ground caraway - to taste
Garlic - 1 head
Dried thyme - to taste

Procedure

Procedure:

1. Wash the carp portions, dry them, salt, lightly season with crushed caraway, and place in a baking dish greased with a piece of SABI butter. Put into an oven preheated to 190 °C and bake for 15 minutes.

2. Meanwhile, mix about 150-200 ml of white or rosé wine, 5-6 peeled and crushed garlic cloves, 1/2-1 tsp dried thyme, and 50 g melted SABI butter. After 15 minutes, evenly pour the wine-garlic-butter mixture over the carp and bake for another 10 minutes, then finish under the grill for 3-4 minutes (at the highest setting).

3. Side dish to taste – we recommend traditional Christmas potato salad or boiled potatoes mixed with a small piece of SABI butter and parsley, seasoned with a pinch of salt.