How to make
The silver carp is washed well, seasoned with salt and wrapped with pieces of foil and it is baked for half an hour at 390°F (200 degrees).
Take the fish out of the oven and carefully clean it from the bones, so that there isn't any in it. The fish releases its juice when baking, so set it aside for later.
Grab a pot and put two spoons of oil inside and add the chopped leeks, dried peppers and grated carrots and fry them until they soften.
Add a spoonful of flour and stir, then add two liters of warm water and noodles and wait for the noodles to fully cook.
When they are ready, add pieces of silver carp and fish juice to the fish soup.
Season the festive sliver carp soup with salt, lovage and black pepper and serve it with lemon.
