Stuffed carp. Cooking recipe with photo.

Carp – 2 pcs. 700 g each,
Mushrooms – 300 g.,
Buckwheat – 200 g,
Sour cream – 2 tablespoons,
Butter – 50 g,
Onion – 1 pcs.,
Salt and pepper.

Method of cooking:
Fry mushrooms in butter until fully cooked (white, chanterelles, champignons, etc.) and onion cubes.

And then we boil the buckwheat until half-cooked, adding salt. Mix buckwheat with mushrooms.

We clean and wash the carp well. We fill the stomach with buckwheat and mushroom porridge. We sew so that the filling does not fall out.
We put the fish on the sheet with the belly down. You can smear the fish with sour cream or roll it in breadcrumbs.

Bake the fish at 180 degrees for about 40 minutes.

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