1 (1.4 kg (3 lb) carp, cleaned
salt and pepper
salt and pepper
for the stuffing
1/2 stick (2 oz) 50 g butter
1 onion, diced
1 tbsp (15 ml) chopped parsley
1 tsp (5 ml) snipped chives
2 cups (4 oz) 120g fresh white breadcrumbs
3 eggs, beaten
3 1/2 cup (350 g) mushrooms, chopped
about 1/2 cup (6 tbsp) 75 ml red wine (optional)
1 onion, diced
1 tbsp (15 ml) chopped parsley
1 tsp (5 ml) snipped chives
2 cups (4 oz) 120g fresh white breadcrumbs
3 eggs, beaten
3 1/2 cup (350 g) mushrooms, chopped
about 1/2 cup (6 tbsp) 75 ml red wine (optional)
for the garnish
lemon wedges
parsley sprigs
parsley sprigs
method
1. Scale the fish, cut off the fins and thoroughly wash the body cavity. Sprinkle with salt and pepper and set aside.
2. Make the stuffing. Melt the butter in a saucepan, add the onion and fry gently for 3-4 minutes until soft. Remove from the heat and add the herbs and breadcrumbs, with the beaten eggs. Set aside for 10 minutes. Stir in the mushrooms and moisten with the red wine, if necessary. Add plenty of salt and pepper, and stir well. Do not leave the stuffing to stand or the mushrooms will weep and make it too soft.
3. Stuff the cavity of the fish, secure the opening with a skewer to keep it closed and wrap the fish securely in greased foil. Place in a fish kettle, large flameproof casserole or deep roasting tin and add water to cover. Bring to just below boiling point, lower the heat, cover and simmer for 25 minutes.
4. Lift out the fish, remove the foil and transfer to a warmed serving dish. Garnish with lemon wedges and parsley sprigs and
5. serve at once. If preferred, the well-drained foil package may be laid on a board or platter for serving. Open the foil and turn it back, crumpling it down neatly. Add plenty of parsley to disguise the slightly discoloured foil.
2. Make the stuffing. Melt the butter in a saucepan, add the onion and fry gently for 3-4 minutes until soft. Remove from the heat and add the herbs and breadcrumbs, with the beaten eggs. Set aside for 10 minutes. Stir in the mushrooms and moisten with the red wine, if necessary. Add plenty of salt and pepper, and stir well. Do not leave the stuffing to stand or the mushrooms will weep and make it too soft.
3. Stuff the cavity of the fish, secure the opening with a skewer to keep it closed and wrap the fish securely in greased foil. Place in a fish kettle, large flameproof casserole or deep roasting tin and add water to cover. Bring to just below boiling point, lower the heat, cover and simmer for 25 minutes.
4. Lift out the fish, remove the foil and transfer to a warmed serving dish. Garnish with lemon wedges and parsley sprigs and
5. serve at once. If preferred, the well-drained foil package may be laid on a board or platter for serving. Open the foil and turn it back, crumpling it down neatly. Add plenty of parsley to disguise the slightly discoloured foil.
serving amount
serves 4
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