Christmas Carp with Herb Mushrooms and Beet Risotto

For the Christmas carp with herb mushrooms and beet risotto, first sauté shallots with olive oil in a pot for the risotto. Add the rice and sauté for another 1-2 minutes. Deglaze with white wine and continue to simmer until the rice has absorbed the wine. Add beet juice and a dash of chicken stock. Simmer, stirring constantly, keep adding stock and wait in between until the rice has absorbed the liquid. After 15 minutes, add butter and diced beet and season with salt and pepper. Bring to a creamy consistency and finish with Parmesan cheese.

For the herbed mushrooms, heat olive oil in a skillet and sauté the mushrooms until hot. When they are roasted, add garlic and rosemary and season with salt and pepper. Finish with butter.

Cup the carp with a sharp knife. Then season with salt and pepper, dust briefly with flour and sear on both sides in a large skillet. Add garlic, rosemary and shallots and fry. Roast in the preheated oven at 180 °C on the middle rack for about 45 minutes until crispy.

Serve Christmas carp with herb mushrooms and beet risotto.

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