Baked Carp with Butter and Sage

Name: Baked Carp with Butter and Sage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bucătărie franceză
Ingredients: 800 g carp fillet with skin; 100 ml dry white wine; 100 g unsalted butter 82% fat; 60 g all-purpose wheat flour 000; 16 g fresh sage; 1 pinch ground black pepper; 1 pinch iodized table salt

30 min

Under an hour

Sezamo

Preparation method

Preheat the oven to 180 °C.

Season the carp fillets with salt and pepper on all sides, then dredge them in flour. Shake off any excess flour.

In a non-stick pan, melt 50 g of butter over medium heat. Place the fish in the pan, skin-side down first, and fry for 1.5 minutes. Reduce the heat, flip the fish, and cook for another half minute on the other side. Remove it from the pan, place it on a baking tray skin-side up, and bake in the preheated oven for 7 minutes.

Chef's tip

For a more intense flavor, use smaller sage leaves, which are younger and more aromatic. If you want a more acidic note, you can add a little lemon juice at the end. It pairs excellently with boiled potatoes or grilled vegetables.