You can cook many dishes from fish, which in taste will not be inferior to the masterpieces of meat. Stuffed carp is a juicy and flavorful dish ideal for a family dinner.
It is necessary
- - 1.5 kg carp,
- - 1 leek,
- - 200 grams of champignons,
- - 1 tomato,
- - a small bunch of parsley,
- - 2 tbsp. tablespoons of vegetable oil
- - 1 tbsp. a spoonful of lemon juice
- - salt to taste,
- - ground black pepper to taste.
Instructions
Step 1
Clean the carp (approximately one and a half kilograms) from the scales, cut off the gills, remove all the insides and rinse well.
Step 2
Dry the fish with paper towels (you can just leave it to dry a little at room temperature), then sprinkle with a tablespoon of lemon juice and set aside to soak.
Step 3
For filling.
Chop the leeks, which can be replaced with two small onions (optional), into rings. Rinse the mushrooms and cut into slices.
Step 4
Heat the vegetable oil, fry the onion with mushrooms for eight minutes. Season with salt and pepper to taste. Season with sweet red pepper if desired. Remove skillet from heat and cool mushroom filling.
Step 5
Combine salt and pepper in a bowl and grate the carp with the dry mixture. Fill the carcass with mushroom filling, sew up the abdomen with threads or secure with toothpicks - as it is more convenient for anyone.
Step 6
Grease a heat-resistant form with oil and transfer the carp into it. Cut the tomato into half rings and place on the fish. Sprinkle with herbs on top.
Step 7
Preheat the oven to 170 degrees. Bake the fish for about 55 minutes. Transfer the finished stuffed carp to a dish, remove the seams (remove the toothpicks), garnish with fresh herbs and serve.
