Stuffed Baked Carp
Category: Main dishes
Preparation:
- Put a pot with water on the hob and bring to a boil over high heat. Then remove the pot from the heat and soak the raisins in the water for 10 minutes.
- Skin the onions and cut into small cubes. Heat a frying pan on the hob at high heat. Add 4 tbsp. of oil with the diced onion to the frying pan and sauté until they are golden.
- Pour the rice in a colander, rinse under cold water, drain and add to the onions in the pan. Fry the rice until it is glassy. Add the spices (pepper, salt, thyme) and the cup of water to the rice and cook at low heat. When the rice has absorbed all the liquid, remove the pan from the heat.
- Crush the walnuts a little and cut the spring onions into small rings. Drain the raisins in a colander. Add the raisins with the walnuts and half the spring onions to the rice and mix well together.
- Preheat the oven with the top/bottom heat function to 180° C.
- Rinse the carp under running water, pat dry and descale. Fill the fish with a portion of the rice mixture and seal with a roulade skewer or kitchen twine.
- Add the remaining onions with the rest of the rice mixture into a casserole dish. Place the fish on top of the mixture, season with a little salt and pour water over until the rice is completely covered. Cover the whole dish with aluminium foil.
- Put the casserole dish on a rack in the oven and cook the fish at 180° C for about one hour. Then remove the foil and cook the fish for another 30 minutes. After cooking, sprinkle with chopped parsley and serve hot. Please eat carefully because the carp contains many small bones.
Ingerdients (for 10 servings):
1 carp (about 750 g)
200 g rice
3 onions
1 bunch spring onions
60 g crushed walnuts
60 g raisins
1 tsp. thyme
1 pinch black pepper
Salt
4 tbsp. oil
100 ml water
Parsley
Appliance: Oven
Temperature: 180 °C
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