Carp Fried on Potatoes

For the carp, peel or leave unpeeled the heurigen potatoes as you like, boil in salted water not too soft and cut into thin slices.

Wash the carp well, pat dry and season well inside with salt, pepper and paprika powder. Put some tarragon sprigs in its belly cavity.

Cut the onions and peppers into rings and slice the tomatoes.

Now preheat the oven to 180 °C.

Generously grease a suitable ovenproof baking dish and line it with the slices of potatoes.

Place the carp on top, salt, bell pepper and then cover with the bell pepper and onion rings and tomato slices.

Drizzle with melted butter or lard. Place the dish in the hot oven and roast the carp for about 45-60 minutes, depending on its size.

About 15 minutes before the end of cooking, stir the flour with the sour cream until smooth, spread over the carp and finish baking.

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