Stuffed carp with bacon and cheese

Submitted by enr on 05 Dec 2013
1 carp (about 1.5 kg)
100 g mushrooms
100 g bacon
100 g cheese
1 onion
1 lemon
1 cup white wine
2-3 pinches of parsley
Stuffed carp with bacon and cheese
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Carp is cleaned of scales and a hole on the back, hence the entrails taken out (so no need for sewing and stuffing will not escape * * in baking). Washed well, add salt and set aside. Chop the onion finely and fry with mushrooms after 5 minutes add the bacon and fry until browned. Remove from heat and set aside to cool a bit. When the filling has cooled sufficiently add grated cheese and parsley and mix well. Carp are full until well inflates the abdomen, does not need suturing. Place in a deep baking dish on it ranks lemon cut into thin rings and pour a glass of white wine. Bake for 30-40 minutes at 200C degrees, covered with foil, when ready fthe oil is removed to pozapeche.
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05 Dec 2013


picture tomorrow as I do. ;) This recipe know it long ago by a neighbor, I like that there are no nuts, because I always bitter. I've done it a few times already and St. Nicholas surely be a traditional recipe of our family for the holiday.

Since three years I'm doing. This is a traditional dish for our family of St. Nicholas. My son just wants this carp to eat, and he is Nicholas. Therefore, listen and obey.