Peel and cube the carrot and celery root. Cut the red onion into rings. Juice the lemon. In a pot, bring water to a boil. Add the vegetables.

Combine the white wine, lemon juice, salt, and sugar. Add into the pot. Remove from heat, adding the carp filets and pickles morels. Cover and allow to marinate for at least 3 hours. For best results, marinate over night.

Place the marinated filets on a platter and garnish with thyme twigs and the halved grape tomatoes. Serve with fresh bread.