Grilled Carp with Mushroom Sauce

1.Clean the carp thoroughly, removing scales and innards. Pat dry with paper towels.

2.Season the carp with salt, pepper, and a squeeze of lemon juice inside and out.

3.Preheat a grill or grill pan over medium-high heat and brush with olive oil.

4.Grill the carp for about 5-7 minutes per side until cooked through and nicely charred. Remove from heat and let it rest.

5.In a skillet, melt butter over medium heat. Add minced garlic and diced onion, sauté until fragrant and translucent.

6.Slice the champignons and add them to the skillet. Cook until they release their juices and start to brown, about 5-7 minutes.

7.Pour in white wine and chicken broth, let it simmer and reduce by half.

8.Stir in heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.

9.Season the mushroom sauce with salt and pepper to taste. Add chopped parsley for freshness.

10.Serve the grilled carp topped with the mushroom sauce and garnish with fresh parsley. Enjoy!