Poached Carp

Clean the carp by removing scales, gutting, and rinsing thoroughly under cold running water. Pat dry with paper towels and set aside.

Cut the onion, carrot, and parsley root into large chunks. Peel and halve the potatoes.

Fill a large pot with water, add the onion, carrot, parsley root, pepper berries, bay leaf, and salt. Bring to a boil over medium-high heat.

Carefully place the whole carp into the boiling broth, ensuring it is fully submerged. Return the liquid to a gentle simmer.

Add the potatoes to the pot around the carp. Continue simmering until the carp is cooked through and potatoes are tender, approximately 15 minutes.

Transfer the cooked carp to a serving platter using a slotted spoon or fish spatula. Arrange the potatoes and cooked vegetables around the fish.

Drizzle the carp with oil and lemon juice just before serving. Ladle some of the cooking broth over the fish as desired.