Stuffed carp in old Russian style
4 servings
40 minutes
Stuffed carp in the old Russian style is a dish rooted in Russian cuisine, where fish has always been an important part of the diet. Carp, symbolizing abundance, gains a special flavor from the buckwheat filling enriched with aromas of fried onions, garlic, and creamy sour cream. The breadcrumb coating gives the fish an appetizing crust while baking in the oven makes it especially juicy. This recipe is a harmony of simple yet rich ingredients that create a warm, rich taste with a slight tang from the sour cream and nutty notes of buckwheat. Such a dish is perfect for a festive table where it invariably attracts attention with its golden crust and aromatic filling.
1
Clean the carp from scales, remove the entrails and gills, wash and dry the body. Then rub salt and pepper inside and out.
- Carp: 1 kg
- Ground black pepper: to taste
- Salt: to taste
2
Cook buckwheat by adding the groats to 1 cup of boiling salted water.
- Buckwheat groats: 0.5 glass
3
Finely chop the onion and garlic, sauté in oil, then combine with the porridge and half the sour cream, season with salt and pepper, and mix.
- Onion: 2 heads
- Garlic: 1 clove
- Vegetable oil: 2 tablespoons
- Sour cream: 200 g
- Ground black pepper: to taste
- Salt: to taste
4
Fill the carp with prepared minced meat, coat them in breadcrumbs, and place them on a greased baking sheet.
- Breadcrumbs: 35 g
- Vegetable oil: 2 tablespoons
5
Bake at 200°C for 20 minutes, then grease with the remaining sour cream and bake for another 15 minutes.
- Sour cream: 200 g
