Root carp with potato slices

➊ First, cup the carp fillet by cutting the fillet every 3-4 mm down to the skin. This will cut the bones in the fillet and make them safe to eat.

➋ Wash and peel the soup vegetables and cut them into thin strips (julienne). Cut the garlic into leaves. Wash the potatoes and cut them into thin slices.

➌ For each fillet, tear off a piece of aluminum foil measuring approx. 45 x 50 cm, place a piece of baking paper of approximately the same size on the aluminum foil. First spread a little olive oil in the middle of the baking paper, then a pinch of salt. Place the potato slices the size of the carp fillet on top, drizzle with a little olive oil and season with salt, pepper and half of the fresh herbs.

➍ Now place the carp fillet on the potatoes and season with salt, pepper and garlic. Finally, spread the vegetable strips and the remaining fresh herbs on the carp fillet, season with a little salt and drizzle with olive oil. Pack everything together to form a flat package. Make sure that the fish and side dishes are tightly packed.

➎ First place the package on the grill with the top side facing the embers (vegetables facing the embers). After about 6 to 7 minutes, turn the package over and grill for another 6 to 7 minutes directly over the embers.