Stuffed carp with walnuts and raisins

Submitted by enr on 22 Dec 2010
1 fish carp - 1.5-2 kg
2 onions
100 g rice
200 ml sunflower oil
2 tbsp breadcrumbs
3 tbsp walnuts
10-15 raisins
1 tsp red pepper
1 pinch cinnamon
1/2 tsp sugar
salt, pepper
6-7 tbsp tomato paste
2-3 tbsp flour
Carp is cleaned and washed well, add salt and let stand for about 1 hour . It is desirable that the opening of the stomach is not very large. Stews chopped onion in the oil. Add rice and stew again 15-20 minutes. Add breadcrumbs, the walnuts, sugar, raisins, cinnamon, ground red and black pepper and 1 tbsp water. The mixture was stirred well. Carp is filled and stitched. Place in a pan. Watered with sunflower oil and mixed into a small water tomato paste. Sprinkle with ground black pepper and flour. In tray dilute 400 ml warm water. Bake in a preheated 200 C oven, covered with oil fsunflower 30 minutes. Fthe oil is removed and bake another 10-15 minutes.
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22 Dec 2010