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Stuffed Carp with Rice and Lemons

Nadia Galinova
Translated by
Nadia Galinova
Stuffed Carp with Rice and Lemons
Image: Daya
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10/03/2022
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Preparation
50 min.
Cooking
90 min.
Тotal
140 min.
Servings
5
"We know hundreds of recipes for carp and theyre all great, but this one just blew our minds"

Ingredients

  • onion - 4 onions
  • crushed walnuts - 1 cup
  • rice - 1 cup
  • carp - 1 pc. (about 1.5 - 2 kg)
  • carrots - 2 pcs.
  • mushrooms - 9 oz (250 g)
  • lemons - 1 pc.
  • black pepper
  • salt
  • oil - 1 cup
  • parsley
  • lemon juice
measures

How to cook

Wash and clean the carp. Spread it with the lemon juice on the outside and inside, season it with salt and leave itfor about an hour.

Meanwhile, prepare the stuffing. In a pot, stew the chopped onion in oil and a little water. Add the chopped mushrooms and carrots.

Once they're stewed, add the rice and fry it, until it becomes translucent. Season with ground black pepper and add warm water.

Once the rice has slightly softened, remove the pot from the heat, add the walnuts and finely chopped parsley. Leave the mixture to cool. Then fill the carp with the stuffing and sew it with thread.

Bake it in an greased baking pan and if you have any of the stuffing left, spread it around the carp.

Drizzle it with 2-3 tablespoons of oil. Sprinkle it with coarsely ground walnuts. Arrange thin slices of lemon on them, add a little water and bake in a preheated oven at 390°F (200 degrees) for about 50 minutes.

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