Carp with buckwheat in the oven
Description
The recipe won't take much time. It's quite rare to stuff fish with buckwheat, but that's a pity. Fish lovers will surely enjoy the taste of this simple dish. The carp is delicious on its own, but with the filling, it will please you even more. I'll show you how to prepare carp with buckwheat; I hope this photo recipe will help you cook something new. Serve hot.
Instructions
- 1
Step 1
Clean the carp from scales and innards, remove the gills. Make cuts every centimeter along the backbone (down to the bone). Rinse the fish thoroughly, dry it, and rub with salt, pepper, and spices.
- 2
Step 2
Rinse the buckwheat groats thoroughly, pour in water, add 0.5 teaspoon of salt, and set to cook until done.
- 3
Step 3
Peel the onion and bell pepper. Cut them into thin strips and sauté over low heat for about 10 minutes.
- 4
Step 4
Add the sautéed vegetables and finely chopped herbs to the buckwheat, mix well.
- 5
Step 5
We stuff the carp with porridge, then sew up the belly or secure it with toothpicks.
- 6
Step 6
Place the carp in a baking bag and put it in a preheated oven at 200 degrees Celsius for about 25 minutes. Then open the bag and let the carp brown for another 10 minutes.