Stuffed carp baked in pastry

Description

The fish is thoroughly scaled and rinsed. A small incision is made on the back side, through which all the internal organs and the backbone are removed. Once this is done, the carp is stuffed through the same opening and sewn shut. To prepare the stuffing, chop onion and sauté it in oil. Finely chop fish roe or milt, crush nuts, then mix in the sautéed onion, parsley, salt, and pepper. The fish is then stuffed and wrapped in a sheet of firm, unsalted dough made from flour, salt, water, egg, and oil. Bake in the oven at 260°C for about an hour. Once cooked, cover the fish with parchment paper for about 10 minutes to soften the dough, then serve.

Instructions