Stuffed carp in dough - II type

Submitted by enr on 08 Dec 2010
1 large carp
1 cup walnuts
1 onion, finely chopped
1 bunch parsley
2 pickles, chopped
1 tsp tomato paste
salt, pepper
# For the crust:
500 g flour
1 tsp salt
250 ml water
100 g melted butter or lard
1 yolk for brushing
Stuffed carp in dough - II type
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Fish is cleaned better than scales and guts, add salt inside and out and leave in the fridge. The sheet is made up by the average soft kneaded dough of flour, salt and water. Allow to rest 20 minutes. During this time in the heated olive oil fry the onion, add the walnuts, pickles and tomato paste. The mixture is seasoned with salt and pepper. Add parsley. With the prepared stuffing is filled carp and sewn with white cotton thread. Fish dries well. dough is divided into 6 balls. One ball is left for decoration, and the rest of rolled buns with 30 cm diameter and are coated with butter. The buns are placed one over the other and rolled into a sheet with a thickness of half a centimeter. Carp dries well and wrapped in sheet, separate the dough is rolled and cut scales, mouth and eyes. The sheet is smeared with yolk and ribnik bake in a greased baking dish with butter to 180C for 40-50 minutes. If crust browns quickly, cover with foil or paper.
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08 Dec 2010