Carp stuffed with rice, vegetables and cheese
6 servings
120 minutes
Carp stuffed with rice, vegetables, and cheese is a refined dish of European cuisine that combines the tenderness of fish with the rich notes of aromatic vegetables and spicy cheese. This ancient recipe is inspired by the tradition of preparing stuffed fish popular among Slavic peoples. Baking in its own 'shell' preserves juiciness and gives a golden hue. The thick fish filling soaked in lemon marinade enriches the taste with a light acidity, while melted cheese adds a creamy texture. Such a dish is often served on festive tables, garnished with greens and stuffed olives for an elegant presentation. It pairs perfectly with white wines and fresh vegetable salads. This is a celebration of flavors that highlights culinary mastery and ingredient harmony.
1
Rinse and boil the rice in salted water.
- Rice: 0.5 glass
- Salt: to taste
2
Chop the onion and carrot coarsely, and fry them in vegetable oil with garlic.
- Onion: 2 pieces
- Carrot: 1 piece
- Garlic: 2 cloves
- Vegetable oil: 1 tablespoon
3
Prepare the fish: - remove the entrails, fins, and eyes - use kitchen scissors to break the ribs from the spine without damaging the skin - with a sharp knife, slightly separate the skin from the meat, then remove all the skin with fingers (the spine also easily separates from the skin with fingers) - cut the tail from the fish skeleton with kitchen scissors - carefully scrape the remaining meat on the skin with a spoon - finally, place the boneless meat in a dish, separately the meat on the ribs, then separate with a sharp knife.
- Carp: 2 kg
4
Marinate the skin in the juice of 1 lemon diluted with water for 5-10 minutes (if longer, the skin will fall apart). Then pat dry with a paper towel.
- Lemon: 1 piece
5
Prepare the filling: mix sautéed vegetables, boneless fish meat, boiled rice, and chopped herbs. Mix well and pass through a meat grinder 2-3 times to crush small bones and make the filling airy. Add an egg, grated cheese, salt, and pepper to the prepared filling.
- Onion: 2 pieces
- Carrot: 1 piece
- Rice: 0.5 glass
- Fresh herbs: 1 bunch
- Chicken egg: 1 piece
- Hard cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
6
We stuff the fish: gradually sewing the skin, we place the filling (not too tightly, so steam can escape from the skin during baking).
7
Place the prepared fish on foil, lightly greased with vegetable oil. Brush the fish with olive oil. Cover the tail with foil to prevent it from burning during baking.
- Vegetable oil: 1 tablespoon
- Olive oil: 1 tablespoon
8
Bake for 1-1.5 hours at 220°C. If the skin browns quickly, reduce the temperature to 180°C. Juice will be visible on the foil. Insert pickled olives in place of eyes in the cooked fish.
- Lemon-stuffed olives: 2 pieces