Carp En Croute

Name: Carp En Croute
Ingredients: 1 None carp (about 3 lbs), scaled and gutted; 2 tbsp oil; 3 None onions, peeled and finely diced; 3/4 cup walnuts, finely chopped; 2 bunches parsley, chopped finely; 4 cup all purpose flour; 2 None black peppercorns; 1 None egg yolk; 1 tbsp double cream; None None lettuce for garnish; None None tomato for garnish; None None lemon for garnish

12 ingredients

3 steps

Ingredients

1 None carp (about 3 lbs), scaled and gutted
2 tbsp oil
3 None onions, peeled and finely diced
3/4 cup walnuts, finely chopped
2 bunches parsley, chopped finely
4 cup all purpose flour
2 None black peppercorns
1 None egg yolk
1 tbsp double cream
None None lettuce for garnish
None None tomato for garnish
None None lemon for garnish

Directions

1

Rub the carp with salt. Heat 1 tbsp of oil in a frying pan and saute the onions briefly. Add the nuts and parsley and season to taste. Stuff the fish with the onion and herb mixture.
2

Preheat the oven to 400°F. Mix the flour, 1 tbsp of salt, and 1 1/2 cups of water into a smooth dough. Roll it out thinly on a floured work surface, until it's about 14 x 14 inch square. Put the carp onto the pastry and wrap it up. Press the pastry ends together at the bottom, so that the pastry is fish-shaped. Score the fins and tail with a fork and put a peppercorn on each side as the eyes. Put the fish in a greased roasting pan, spread it with the remaining oil and bake it for 30-40 mins.
3

Whisk the egg yolks and cream together and brush the fish with this mixture 15 mins before end of baking. Serve the carp on lettuce leaves, garnished with parsley, tomatoes, and lemon.