Carp stuffed with cabbage and caviar
Description
This dish is often found on the menus of fish restaurants. Nevertheless, the version
Instructions
- 1
Step 1
Clean the fish of scales; you can cut off the head, or leave it on if desired—just remove the gills. Then, cut the carp along the back instead of the belly. Through this cut, remove the internal organs. Rinse the fish thoroughly, pat dry with a paper towel, and rub with a mixture of salt and fish seasonings. Spritz with lemon juice.
- 2
Step 2
Peel the onion, finely chop and fry in vegetable oil until lightly golden.
- 3
Step 3
Add the sauerkraut to the onion and simmer until almost cooked.
- 4
Step 4
Now add the caviar, freed from its membranes, to the cabbage. Add ground pepper and salt if needed. Fry everything together until the caviar has completely changed color.
- 5
Step 5
Stuff the fish with the prepared filling.
- 6
Step 6
Line a baking sheet with foil. Grease the foil with vegetable oil. Place the fish on the baking sheet. Coat the top of the stuffed pike-perch with either vegetable oil, sour cream, or mayonnaise. Bake for approximately 1.5 hours at 180 degrees Celsius.