2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Carp is a freshwater fish, which according to its nutritional value belongs to the fatty fish. Such fish are more nutritious, although not dietary. Fish and fish products are preferable in the desire for a healthy diet.
Delicious carp are used to make delicious stews, fragrant soups from his head, but the dish "Stuffed Carp" is so popular that when we mention this fish, the idea of this dish always comes to mind.
That is why we will focus on stuffing suitable for carp, we will pay attention to the pre-processing of the fish and we will focus on spices suitable for flavoring fish.
Classic stuffing for carp is the one with walnuts: Fry finely chopped onions. Walnuts, parsley, salt and pepper are added to it. It is preferable to chop the walnuts instead of grinding them to be felt in the dish.
Another kind stuffing suitable for stuffing carp, is the one with peanuts: Start again with frying onions, add salt and pepper and finally add equal amounts of peanuts and raisins. The mixture is stirred several times and is ready for stuffing the fish.
A suitable stuffing is also one with mushrooms: It starts with leek stalks, finely chopped. Fry and add a few chopped tomatoes / maybe canned /. Add sliced julienne mushrooms. After 5 minutes, add a handful of pitted and sliced olives and a handful of raisins. Season with a pinch of salt, devisil and black pepper.
Another fresh stuffing with mushrooms is the following: Fry onions. Add the chopped mushrooms and apples / 1-2 /. After 5 minutes, add chopped walnuts. Add salt and season with a pinch of thyme.
Photo: Veselina Konstantinova
Vegetable stuffing is also a nice option, and again you can add nuts - walnuts, almonds. First, fry the onions and add the carrots, peppers and tomatoes. Stew everything and season with black pepper, devesil and salt.
However, before starting to prepare the selected stuffing, it is necessary to process the carp. After washing the fish, it is sufficient for it to be salted inside and out, sprinkled with ground black pepper, greased with oil or lemon, inside and out and kept cool during the preparation of its filling, ie for 15- 20 minutes.
Special attention should be paid to the spices used, both in terms of type and quantity.
The types of spices suitable for fish are thyme, which gives an interesting accent, devesil, on the tip of a knife, bay leaf or rosemary, very sparingly. In no case is nutmeg suitable for a fish dish, although it would be suitable for some products used in a fish dish.
Parsley and black pepper are universal, but no spice added will give a good taste. The pleasant taste of the dish should be felt without perceiving the specific taste of a particular spice.
The amount of stuffing for carp depends on the size of the selected carp and here the expectation and the idea of what we want to get as a taste of the finish is included to help. The combination of the listed products suitable for stuffing and their quantity and ratio will be the fruit of our imagination, our taste preferences and those of our loved ones.
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