A Christmas Eve classic across Austria, whole carp is rubbed with coarse salt, stuffed with lemon, onion and thyme, and slow-grilled over beechwood embers. Inspired by the fish ponds of Styria, it is built for a large family table.
Have the carp scaled and gutted, rinse well under cold water and pat dry; score both sides with crosswise cuts every 3-4 cm.
Rub the fish inside and out with coarse salt, work in the crushed garlic and black pepper, then chill for 30 minutes; the salt firms the flesh so it holds together on the grill.
Fill the cavity with lemon slices, onion rings, thyme and rosemary, brush the outside with olive oil, and let a beechwood fire burn down to glowing embers.
Set the carp in a fish basket and grill over the embers, about 20 minutes per side, turning occasionally, until cooked through; it is ready when the skin blisters and turns golden.
Wait until the embers are truly glowing red-grey before adding the fish, or the skin will char while the inside stays raw. Allergens: contains fish.
If you do not have a fish basket, you can tie two grill grates together to flip the fish. If beechwood is unavailable, oak leaves a similar smoky note.
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