Balkan Style Poached Carp

Method

1. Clean and gut the carp, removing all internal organs
2. In a large pot, combine white wine, water, onion, carrot, celery, garlic, bay leaf, and 2 tbsp olive oil
3. Bring the liquid to a gentle simmer over medium heat
4. Carefully place the carp into the pot, head first
5. Simmer uncovered for 25-30 minutes, depending on the size of the fish
6. Check for doneness by gently pressing the thickest part of the flesh
7. Remove the carp from the pot and let rest for 5 minutes
8. Serve with the poaching liquid as a sauce and garnish with lemon slices and fresh dill