Carp on a Bed of Vegetables

Peel and finely chop the onions and garlic. Peel the carrots and celery root and cut into fine strips (julienne). Rinse and peel the celery and leek. Cut the celery into thin strips and the leek into thin rings.

Rinse the carp fillets under cold water and pat dry. Season both sides with salt and pepper and drizzle with the lemon juice.

Sauté the onions and garlic in some butter. Add the vegetables and fry briefly, while stirring. Pour in the vegetable broth. Add the bay leaf and season with salt, pepper and a dash of white wine.

Add the carp fillets and simmer everything for 7 to 10 minutes, depending on the thickness of the fish.