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Ingredients
Stuffed Carp
- Ingredients
- 250 grams Buckwheat
- salt
- 2 onions
- 200 grams Chanterelle
- 150 grams Pumpkin (Hokkaido)
- 2 Tbsps olive oil
- 1 Tbsp freshly chopped rosemary
- 1 Tbsp freshly chopped parsley
- 2 Tbsps dried Cranberry
- 1 splash lemon juice
- white peppers
- 2 Carp (each 1.5 kg, ready to cook and headless)
- 1 Tbsp butter
- 250 milliliters fish stock
- rosemary (for garnish)
- lemons (for garnish)
Cook the buckwheat in boiling salted water for about 10 minutes, until it still has lots of bite. Then drain.
Peel the onions and chop finely. Brush chanterelles and chop. Cut the pumpkin flesh into small pieces. Sauté together with the onion and mushrooms in the hot oil for 2-3 minutes. Remove from the heat and mix with the rosemary, parsley and cranberries, then stor into the buckwheat. Season with lemon juice, salt and pepper.
Preheat the oven to 180°C.
Rinse the carp, pat dry and cut the fillets on both sides 2-3 times. Season inside and out with salt and pepper and cover with knobs of butter. Fill the carp with vegetables and buckwheat and put in a casserole dish or a roasting pan. Add fish stock and cook in the oven for about 50 minutes. Add more stock if necessary.
Served garnished with a sprig of rosemary and lemon slice on a plate.
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.8 g | (19 %) |