Carpa Regina is a delicious main course of Italian origin. The carp is marinated in white wine and flavored with fennel seeds, lemon and oregano. It is then baked in the oven and served with a light olive oil sauce. A truly regal dish!
Clean and wash the carp: scale it, gut it and remove the head, the fins and the central bone
Chop together the fennel seeds, salt and pepper and add oregano to this mixture
Salt and pepper the inside of the fish and stuff it with the mixture
Close it with a wooden skewer
Place the fish in a baking dish with a few knobs of butter and sprinkle it with pepper and salt
Drizzle with oil and wine and bake in a preheated oven at 220°C for about 25 minutes
After cooking, keep the fish warm in the cooking juices, add the lemon juice, raise the heat so the juice evaporates and let it reduce
Serve the carp sliced with the cooking juices
Pan
Oven
Italia
| Energy (kcal) | 112.65 |
| Carbohydrates (g) | 1.69 |
| of which Sugars (g) | 1.69 |
| Fat (g) | 5.86 |
| of which Saturates (g) | 0.82 |
| Protein (g) | 6.66 |
| Fiber (g) | 3.44 |
| Sale (g) | 0.02 |
