Ingredients
1 carp (about 2.5 kg)
300 g walnuts
100 g red tomatoes
150 g onion
250 ml sunflower oil
1 lemon
parsley
pepper, salt
Method
Onions, chopped, stew in some of the fat. Add chopped nuts, grated tomatoes, chopped parsley, black pepper and salt. The clean and washed carp is filled with the mixture and abdominal opening is sutured. The fish is placed in an oiled dish, garnish with some lemon, watered with the remaining oil and a little water. Bake in a moderate oven until ready.
Containers:
Difficulty
Average
Tested
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Comments
Nice recipe! And I do so, but put in the stuffing and oregano / can and rosemary / zest and lime - are used in houses of marine fish and freshwater marsh always feel the taste.
I do stuffing for carp in this way. And she always eats fish before! In our love sea rather than freshwater fish, but I think that other fish can be filled in this way.