Carp En Croute

Name: Carp En Croute
Ingredients: 1 carp about 3 lbs, scaled and gutted; 2 tablespoons oil; 3 onions peeled and finely diced; 3/4 cup walnuts finely chopped; 2 bunches parsley chopped finely; 4 cups all-purpose flour; 2 black peppercorns; 1 egg yolk; 1 tablespoon double cream; lettuce for garnish; tomato for garnish; lemon for garnish

12 ingredients

3 steps

Ingredients

1 carp about 3 lbs, scaled and gutted
2 tablespoons oil
3 onions peeled and finely diced
3/4 cup walnuts finely chopped
2 bunches parsley chopped finely
4 cups all-purpose flour
2 black peppercorns
1 egg yolk
1 tablespoon double cream
lettuce for garnish
tomato for garnish
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.