Stuffed Carp

9 ingredients
2 steps

Ingredients

  • 2 3/4 lb whole carp, cleaned, scaled and gutted
  • 2 1/4 lb mushrooms, 1/2 lb chopped finely
  • 4 tbsp oil
  • 3 1/2 tbsp butter
  • 2 None eggs, separated
  • 1 cup breadcrumbs
  • 1 1/2 lb potatoes, peeled
  • 1 bunch fresh parsley, chopped + extra to garnish
  • None None lemon, for garnish

Directions

  1. 1
    Preheat oven to 400°F. Rub fish with salt. Set aside. Heat 1 tbsp oil in a pan and saute chopped mushrooms. Season to taste then add 3 tbsp water and simmer for 10 mins. Meanwhile, whisk butter and egg yolks until fluffy then add breadcrumbs and sauteed mushrooms. Beat egg whites until stiff then fold into mushroom mixture and season to taste. Stuff the fish with filling, close with toothpicks and tie with butcher's twine. Transfer to a roasting pan, drizzle with 1 tbsp oil and bake for 40 mins.
  2. 2
    Meanwhile, cook potatoes in boiling salted water for 20 mins. Heat remaining oil and saute remaining mushrooms for about 10 mins. Drain potatoes and sprinkle with parsley. Remove fish from oven and arrange on a plate with mushrooms and potatoes. Garnish with lemon slices and parsley.

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