Fish and seafood
A classic Austrian Christmas Eve dish, this whole carp is rubbed with coarse salt, stuffed with lemon, onion, and thyme, then slowly grilled over beechwood embers. Inspired by the fishponds of Styria, this recipe is made for a large family gathering.
Have the carp scaled and gutted. Rinse it thoroughly under cold water and pat it dry with paper towels. Make diagonal cuts on both sides, spaced 3–4 cm apart.
Rub coarse salt over the inside and outside of the fish. Mix the crushed garlic with the black pepper and rub it over the carp, then refrigerate for 30 minutes. The salt helps firm the flesh so it holds together while cooking.
Place the lemon slices, onion rings, thyme, and rosemary sprigs inside the cavity. Brush the outside with olive oil, then let the beechwood fire burn down to embers.
Place the carp in a grill basket and cook it over the embers for 20 minutes per side, turning it occasionally, until cooked through. It is ready when the skin is blistered and golden.
Wait until the embers are glowing red and gray before placing the fish over the fire; otherwise, the skin may char while the inside stays raw. Contains fish.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.