Carp stuffed baked in the oven whole

4 servings
1 hour 30 min

How to bake stuffed carp in the oven? Prepare everything you need according to the list. Ideal if you have freshly caught fish, but with frozen it will turn out no less tasty. In the recipe, I used frozen fish weighing 1, 500 grams. If you have a frozen carp, then remove it from the freezer and leave at room temperature until completely thawed.

Gut the fish, remove the gills and peel off the scales. Peel the onions and carrots. Cut the legs from champignons if they are & quot; loose & quot;. Rinse everything under running water and dry with a tea towel or paper napkins.

Cut the onions into small cubes, rub the carrots on a coarse grater. Crush champignons arbitrarily small.

Heat the vegetable oil in a thick-bottomed frying pan. Send the champignons to fry. Cook, stirring constantly, until golden. It takes you about 5-7 minutes. Focus on making sure that all the liquid evaporates, and the mushrooms take on a golden appetizing hue.

Add the onions and carrots to the mushrooms. If vegetables burn a lot, then slightly reduce the flame. Stirring, cook for about 5 minutes.

Boil buckwheat in slightly salted water. Add buckwheat to the pan. Stir, salt to taste and remove from the heat. Let the filling cool slightly.

On fish, make thin, sharp cuts with a knife. Brush the carcass with a silicone brush with vegetable oil. Sprinkle on both sides with ground peppers, garlic powder and fish seasoning. Using massaging movements, rub the seasonings on the surface of the carp. Fill the fish with buckwheat.

The tail and fins can be cut. I usually leave them, so the ready-made dish looks more spectacular. Wrap the carp tail in foil so it doesn't burn during the cooking process. I have 2 tbsp left. filling, I put it under the fish. During the preparation process, juice is released, so buckwheat will turn out to be juicy.

I really like to add all sorts of fresh vegetables to the roasting tin, greased with vegetable oil and dusted with aromatic spices. If you have room left in the form, then try baking, for example, a sprig of tomatoes.

Bake the carp in a preheated oven at 180-220 degrees for about an hour. If in your oven the products quickly start to burn & quot;, then cover the carp with foil, bake in this way for about 30-40 minutes, then remove the foil, brush the fish surface with a stand-out juice and leave until brown for 10-15 minutes.

Serve until the fish has cooled.

Divide the carp with a long sharp knife into portioned pieces and enjoy a stunning taste.