Carp body
2 servings
90 minutes
Telnoe from carp is an elegant and refined dish of Russian cuisine, known for its tenderness and rich flavor. Historically, it originated in noble households where fish was an important part of festive feasts. This recipe uses juicy carp fillet that is minced and enriched with the aromas of celery, onion, and garlic. The addition of ginger and lime juice gives fresh citrus notes. The main feature is the combination of carp mince with whole shrimp, creating a pleasant contrast of textures. Baked to a golden crust, the dish becomes visually appealing. Served chilled and sliced thinly allows each piece to reveal its flavor. Garnishing with lemon, olives, and pomegranate adds festivity and highlights the richness of taste. This dish is perfect for a ceremonial dinner and for connoisseurs of Russian gastronomy.
1
Boil the shrimp.
- Cooked peeled prawns: 100 g
2
Finely chop the fillet with a knife or pass it through a meat grinder.
- Carp fillet: 400 g
3
Chop the onion, celery, and garlic in the same way, and mix everything thoroughly.
- Onion: 1 head
- Celeriac: 50 g
- Garlic: 1 clove
4
Add lime or lemon juice, pepper, and ginger.
- Lime juice: 1 tablespoon
- Ground black pepper: to taste
- Ground ginger: 0.5 teaspoon
5
Line the baking tray with parchment and grease it with oil.
6
Place boiled shrimp on paper and top with carp stuffing.
- Cooked peeled prawns: 100 g
- Carp fillet: 400 g
7
Try to shape the resulting roll like a fish.
8
Bake in the oven for 40-50 minutes at 180 degrees.
9
Cool the finished dish completely.
10
Before serving, slice into thin pieces to make the shrimp visible.
- Cooked peeled prawns: 100 g
11
You can decorate the fish with lemon, olives, and pomegranate seeds.
- Lemon: 1 piece
- Pitted black olives: to taste
- Pomegranate seeds (arils): to taste