Stuffed carp in foil
4 servings
60 minutes
Stuffed carp in foil is a luxurious dish of Russian cuisine, harmoniously combining the delicate taste of fish with a rich cheese-shrimp filling. Carp soaked in lemon juice and aromatic spices gains a piquant freshness, while the creamy stuffing makes it incredibly juicy. Baking in foil preserves the entire palette of flavors, creating a dish with a rich aroma and soft texture. Historically, carp was a popular fish in Russian cuisine, often prepared for holidays and feasts. Its stuffing symbolizes hospitality and abundance. This carp can be served with herbs and light vegetable side dishes, and its delicate flavor pairs excellently with white wine or refreshing lemonade.
1
Grate the processed cheese, mix it with boiled shrimp, garlic, and dill. Pour in the cream and mix well.
- Processed cheese: 2 pieces
- Peeled shrimp: 100 g
- Garlic: 2 cloves
- Dill: 1 bunch
- Cream 20% fat: 100 g
2
Clean the carp from scales, salt it, pepper it, and drizzle with lemon juice.
- Carp: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 2 tablespoons
3
Cut the carp in half and stuff it with cheese filling. Wrap it in foil and place it in the oven at 240 degrees for half an hour.
- Carp: 1 piece
- Processed cheese: 2 pieces
- Peeled shrimp: 100 g
- Garlic: 2 cloves
- Dill: 1 bunch
- Cream 20% fat: 100 g
4
Take out the carp, make a small cut in the foil, and drizzle with olive oil.
- Olive oil: 2 teaspoons
5
Bake for another 15 minutes.
