Carp Stuffed with Buckwheat and Mushrooms recipe

Ingredients:
2 lb carp
salt to taste
ground pepper
10 tbsp flour
2 oz butter
5 oz buckwheat
1 quart mushroom water
2 oz dry mushrooms
4 oz scallions
4 oz butter
2 ea eggs
measures conversion [+]

Method:
Soak dry mushrooms for 2 hours. Bring to boil and cook on low heat for a half and hour. Drain mushrooms and set mushroom water aside. Wash and clean a carp. Make a cut on the back. Cut off fins. Remove bones and internal organs through the back cut. Leave the flesh on the skin. Filling: Boil buckwheat in mushroom water until it is crumbly. Chop finely scallion and boiled mushrooms, fry in 50 g butter. Beat up eggs. Stir mushrooms with onion, salt, pepper in buckwheat carefully. Then stir in beaten eggs. Stuff the carp with a filling in back cut. Sew up the cut. Sprinkle the carp with salt, roll up in flour. Fry the carp in 60 g butter until light golden on every side. The time of frying is 10-20 mins. After that put the pan with the carp in a well heated oven and bake until it is ready (10-12 mins). Before serving, slice the carp in portions and pour over melted butter.

will give it a try. last time i tried to cook a carp peter had caught it was over done on the out side and raw inside. had the same problem with the tolstolob he caught.

Hi 1abroad,

You can try this recipe with the large "
Tsipura"
you can get in Metro and elsewhere. I prefer these because of the lack of bones and I prefer the taste to Carp and surely no-one actually likes "
Tolstolob"
???

the people of popovo like tolstolob - we sell loads

1abroad wrote:

the people of popovo like tolstolob - we sell loads

I may be thinking of the wrong fish, but isn't Tolstolob very fatty with lots of bones??

have a look at peters fresh fish for sale post as it has a link to a video of tolstolob.