Carp stuffed with vegetables
4 servings
35 minutes
Vegetable-stuffed carp is a true gem of Moldovan cuisine, combining the tenderness of fish with the vibrancy of vegetables. This recipe has roots in traditional Moldovan feasts, where fresh catch is filled with aromatic stuffing and baked to a golden color. The combination of sweet carrots, juicy tomatoes, and soft onions creates a harmonious flavor enhanced by spices and the creamy texture of mayonnaise. The dish boasts a rich aroma and a melt-in-your-mouth consistency. Baked carp is perfect for family dinners and festive gatherings, served hot and garnished with fresh herbs. It is not just food but a true culinary ritual that brings warmth and comfort to the home.
1
Clean the carp from scales, remove the gills, gut it by cutting the belly, and remove all large bones. Then rinse thoroughly with cold water.
- Carp: 1 piece
2
Then rub the fish well with salt and let it brine for 20-30 minutes.
- Salt: to taste
3
Peel the carrot and grate it on a coarse grater. Cut the onion into half rings. Peel the tomato (for this, pour boiling water over it, and the skin will come off without the flesh).
- Carrot: 1 piece
- Leek: 2 heads
- Tomatoes: 1 piece
4
Fry the onion on low heat under a lid with sunflower oil until golden (5-6 minutes), then add carrot and tomato to the onion and fry for another 5 minutes.
- Leek: 2 heads
- Carrot: 1 piece
- Tomatoes: 1 piece
5
Add salt, spices to taste, and two tablespoons of mayonnaise to the prepared vegetables, mix everything, and fill the carp's belly with the resulting filling. Coat the carp with mayonnaise on all sides.
- Salt: to taste
- Spices: to taste
- Mayonnaise: 150 g
6
Add 110 ml of water to the baking dish with fish and place it in a preheated oven at 180 degrees for 30 minutes.
- Carp: 1 piece