Gut the carp, divide into pieces, steep in hot water with vinegar until it turns blue. Remove and sprinkle with lemon juice. Finely chop onion, coarsely grate carrots and celery, cut leek into rings. Layer in an ovenproof dish with the pieces of fish seasoned with salt and pepper. Fill up with white wine, cut butter into pieces and spread on top. Cook in the oven for about 30 minutes.
Preparation Tip:
Bring to the table garnished with boiled potatoes and lemon slices.
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