Carp, stuffed whole
3 servings
60 minutes
Whole stuffed carp is a classic Russian dish that combines the traditions of home cooking with festive elegance. The fish absorbs the aromas of vegetables and spices, while the tender stuffing made from its own flesh, bread, and onions gives it a rich and soft flavor. Baking in the oven gives the carp a golden crust and a deep, warming aroma. This dish often decorates festive tables, delighting guests with its appetizing appearance and rich taste. It can be served hot or cold, accompanying family gatherings and creating an atmosphere of coziness. Stuffed carp pairs excellently with fresh vegetables, herbs, and light side dishes, allowing one to enjoy the harmony of textures and the rich flavors of Russian cuisine.
1
Peel the onion and carrot (1 piece), grate the carrot on a coarse grater, and chop the onion finely.
- Carrot: 2 pieces
- Onion: 1 head
2
Fry the vegetables in 2 tablespoons of vegetable oil and let them cool.
- Vegetable oil: 5 tablespoon
3
Clean the carp from scales, make two cuts along the spine, and remove the backbone. Then remove the rib bones and cut the flesh. Use a tablespoon to scoop out any remaining flesh.
- Carp: 1 piece
4
Soak the crustless bread in water and squeeze it out.
- White bread: 4 pieces
5
Pass the fish flesh, bread, and fried vegetables through a meat grinder.
- Carp: 1 piece
- White bread: 4 pieces
- Carrot: 2 pieces
- Onion: 1 head
6
Thoroughly mix the resulting minced meat with 1 egg, 2 tablespoons of vegetable oil, salt, and pepper.
- Chicken egg: 1 piece
- Vegetable oil: 5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
7
Stuff the carp carcass with minced meat, place it on a vegetable bed of carrot and onion slices. Add a little water and drizzle the fish with 1 tablespoon of vegetable oil.
- Carp: 1 piece
- Carrot: 2 pieces
- Onion: 1 head
- Vegetable oil: 5 tablespoon
8
Slow cook in the oven at 160 degrees for at least 45 minutes, basting with liquid occasionally.
9
Serve hot or cold.