Peel the shallots and cut into thin strips. Separate the raw beet from the peel and cut into small slices. Separate the apples from the skin, stone them and prepare them like the beets.
Butter a gratin dish and layer the greens, first the shallots, then the beets and finally the apples. Cut the carp without head and tail into pieces of about 5-6 cm, season with salt and pepper and place in the prepared gratin dish.
Pour in the whipped cream and white wine, close tightly with aluminum foil and cook in a heated oven at 200 degrees for about 30-40 minutes.
In addition, offer parsley potatoes.
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