Roast Carp with Root Vegetables

Rinse the carp inside and out, pat dry and sprinkle the cavity and the skin with a little salt and lemon juice. Rinse the parsley, shake dry and place in the cavity of the fish.

Preheat the oven to 180°C (approximately 350°F). Rub a roasting pan with the oil.

Rinse and peel the celery root, carrots and parsnip, Rinse the leek well. Cut the vegetables into thin strips and blanch in a pot of boiling salted water until crisp-tender, about 2 minutes. Drain, rinse under cold water and drain. Place the fish in the roasting pan and pour the cream over. Season with salt and pepper. Place the fish on the vegetables and top with the butter cut into small pieces. Roast until the fish can be easily pierced with a knife, about 40 minutes.