Stuffed carp
Description
The recipe won't take much time. This time I've prepared a recipe for you, which describes serving it hot.
Instructions
- 1
Step 1
Rinse the mushrooms and slice them thinly.
- 2
Step 2
Transfer the mushrooms to a heavy-bottomed pot. Add salt, water, and pepper. Simmer the mushrooms over low heat for 20 minutes. Then completely drain off all the liquid.
- 3
Step 3
Separate the yolks from the whites. Then rub them with butter, salt, and breadcrumbs.
- 4
Step 4
And beat the egg whites with a whisk into a foam.
- 5
Step 5
Next, combine the egg whites with the yolks and mushrooms. Mix into a uniform mass.
- 6
Step 6
Wash and chop the herbs.
- 7
Step 7
Clean and gut the carp, removing its gills. Rinse the fish and pat it dry, then rub it with salt and pepper.
- 8
Step 8
Pour a little water onto the foil, then place the carp on top. Fill it with the mushroom stuffing. Sew up the belly with thread. Sprinkle with parsley and lightly brush the top with oil.
- 9
Step 9
Place the fish in a preheated oven at 160-170 degrees for 35 minutes. After this time, remove the carp. Brush it with sour cream and pour over the juice from the foil. Return the dish to the oven for another 10 minutes.
- 10
Step 10
Remove the strings from the cooked fish. Squeeze lemon juice over it. Add herbs.