Stuffed Carp

 Ingredients: 1 carp of 1.5 kg, 1 cup of rice, 4 pieces of onion, 1 can of mushrooms, 1 bunch of fresh parsley, 1 carrot, 3 cloves of garlic, 1 parsley root, 1 lemon, 50 ml of white wine to be added to the rice, 100 ml of white wine to be added to the tray where we bake the carp, salt, pepper, delikat, about 5 large tablespoons of duck fat (oil can also be used)

Carp is a delicious fish, perfect for a festive meal or a family dinner. We start by cleaning the carp of scales, a process that may seem intimidating, but with a little patience, it becomes a simple routine. We gut the carp, taking care to leave the head, which will add a rustic and appetizing look to the final dish. After cleaning, we wash the fish under a stream of cold water and dry it with a towel, making sure it remains dry so that the flavors can penetrate evenly. Now, we season the inside of the carp with salt and pepper, letting it sit in the cold to blend the flavors.

The next step is to prepare the stuffing, which will turn this fish into a true feast. We finely chop an onion and sauté it in a pan with three tablespoons of oil until it becomes translucent. Fresh mushrooms are sliced thinly and added to the onion, allowing them to brown slightly. Next, we add well-washed and drained rice, mixing everything to combine the flavors. After a few minutes, we add about 100 ml of water and 50 ml of white wine, and the rice will start to swell, absorbing all the delicious juices. When the rice is well swollen, we add finely chopped fresh parsley and season with salt and pepper to taste.

The stuffing obtained will be used to fill the carp, which will then be sewn at the belly, ensuring that the stuffing does not escape during baking. We are now preparing the vegetables: the carrot, parsley, and garlic are sliced into rounds, and the remaining onion is cut into thicker slices. These vegetables are placed in a tray where we have put five tablespoons of lard, which will add a rich taste to the dish. The carp, brushed with a little oil, is carefully placed on this bed of vegetables. We add 100 ml of wine and the same amount of water, seasoning with salt, Delikat, and a bit of chopped rosemary for extra flavor.

The tray is placed in the preheated oven at a moderate temperature for about 30 minutes. It is important to baste the carp with the juices from the tray to keep it juicy and tasty. Halfway through the baking time, we turn the carp, ensuring it browns evenly. After the baking time has expired, we take the carp out of the oven and place it on a platter, while the vegetables are served alongside. We remove the thread with which we sewed the carp, drizzle with lemon juice, and portion the fish. The dish is served hot, without a side dish, as the rice stuffing provides everything needed. A glass of white wine will perfectly complement this delicious meal.

 Tags:  onion greenery meat garlic carrots rice over mushrooms wine lemon christmas and new year's recipes gluten-free recipes lactose-free recipes