Whole baked carp This is a dish that delights with its taste and elegant appearance. The fish comes out delicious and delicate thanks to the addition of butter, garlic, lemon and parsley. However, the real surprise is stuffing based on buckwheat, aromatic, dried mushrooms and onion. This dish will especially appeal to fans of Polish cuisine who appreciate traditional flavors.
You can serve the finished dish with fresh bread, e.g. sourdough bread. Another option would be boiled or baked potatoes. A traditional one will also work here Christmas Eve cabbage with dried mushrooms.
To prepare this recipe, you will need:
- 1 portion of carp (approx. 1.5 kg),
- 2 tablespoons of butter,
- 1 teaspoon of lemon juice,
- 1 teaspoon of parsley,
- 2 cloves of garlic,
- salt and pepper
- lemon.
Stuffing:
- 100 g buckwheat,
- 50 g dried mushrooms,
- 1 onion,
- 2 yolks,
- 1 tablespoon of butter,
- sun
Cook the groats according to the instructions on the package.
Prepare the stuffing first. Pour hot, boiled water over the mushrooms and leave them for 20 minutes. After this time, pour into a small pot and start cooking over high heat. Then reduce the burner power and cook until soft. Drain and chop quite finely.
Peel the onion and chop it. Melt the butter in a pan. Fry the onion and set aside.
In a bowl, mix the cooked and soft groats, mushrooms, onion and yolks. Season everything with salt and pepper and stir again.
Now prepare the carp. Get rid of the scales. Wash, clean and then dry it with a paper towel. Make cuts on one of the sides with a sharp knife. Rub each side thoroughly with salt, pepper, parsley and garlic. Cut the lemon into slices. Place them in the cuts. Put the previously prepared stuffing inside the fish.
Place a tablespoon of butter at the bottom of the ovenproof dish. Place the carp in it. Divide the remaining butter into smaller parts and place them evenly spaced on top of the fish.
Preheat the oven to 180 degrees Celsius and bake for 45 minutes.
Sources: Terazgotuje.pl
