Stuffed carps

Carp stuffed with caviar and onions

carp – 1 pc. (preferably a female with eggs weighing up to 2 kg); onions – 4-5 pcs.; ground crackers - 2 tbsp. l.; salt, pepper - to taste.

Carp Kiev style

carp – 1 piece; for minced meat: carp meat; onion; pepper, salt, sugar - to taste; bread; milk; for jelly: carp heads – 4 pcs.; vegetables (carrots, beets)

section: Stuffed fish

Stuffed carp in jelly

carp – about 1.5 kg; pike perch fillet – 300g; onion – 1 pc.; garlic – 1 clove; snow-white bun (crumb) – 1-2 slices; testicle – 1 pc.; milk – 1/3 cup; cream (30%) - 100ml; paprika, white pepper, nutmeg - to taste; for broth: carrots – 2-3

section: Stuffed fish

Carp stuffed with champignons

carp, champignons, eggs, butter, sour cream, breadcrumbs, black pepper (ground), parsley (greens), salt.

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Carp stuffed with vegetables and quail eggs

carp, onions, bell peppers, carrots, garlic, parsley, dill, butter, rosemary, quail eggs.

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Carp slices stuffed with mushrooms, jellied

carp, champignons, fat, onions, semolina, bread, milk, eggs, vegetables of your choice (not counting cabbage), pepper, bay leaf, salt.

section: Stewed fish, Jellied fish

Stuffed carp (carp) with horseradish

carp (carp), onion, egg, salt, pepper, white bread, beets, carrots, horseradish root, beets, salt, sugar, citric acid.

section: Fried fish

Carp stuffed with nuts and pomegranate

carp, walnuts (peeled), lemon seeds, onions, cloves, vegetable oil, flour, cinnamon, ground reddish pepper and salt.

section: Stuffed fish

Mushrooms stuffed with blue cheese

champignons (caps), blue cheese (you can use Roquefort), soft cheese (you can use mascarpone), cream (20%), pecans, basil and parsley.

section: Stuffed mushrooms

Gefilte fish

fish (pike, carp), egg, semolina, onion, pepper, salt, beets.

section: Stuffed fish

Carp stuffed with nuts (I)

carp, onions, sunflower oil, nuts (crushed), tomato puree, cinnamon, dark pepper (ground) and salt.

section: Stuffed fish

Carp stuffed with nuts (II)

carp (large), onion, sunflower oil, tomato puree, nuts (crushed or chopped), sour milk, egg, parsley, dark ground pepper, salt.

section: Stuffed fish

Carp stuffed with gingerbread

carp, minced fish, onions, herbs, spices, fish broth, dry reddish wine, gingerbread, vinegar, sugar, butter, almonds (fried, crushed).

section: Stuffed fish

Stuffed carp (carp) with horseradish

carp (carp), onion, egg, salt, pepper, white bread, beets, carrots, horseradish (root), beets, salt, sugar, citric acid.

section: Stuffed fish

Stuffed carp or silver carp

silver carp, onions, fish (pulp), eggs (raw), vegetable oil, sugar, onions, bay leaf.

section: Stuffed fish

Silver carp stuffed with porridge

fish (carp, carp, silver carp), buckwheat, eggs, sour cream, onions, flour, vegetable oil, lemon, milk.

section: Stuffed fish

Stuffed fish with beets

fish (pike, carp), egg, semolina, onion, pepper, salt, beets.

section: Stuffed fish

Carp stuffed with mushrooms

carp, breadcrumbs, mushrooms (fresh), onions, carrots, salt, dark pepper (ground).

section: Stuffed fish

Carp stuffed with buckwheat and mushrooms

carp (large), onions, carrots, buckwheat, mushrooms, salt, dark pepper (ground), mayonnaise, lemon, vegetable oil.

section: Stuffed fish

Carp stuffed Cantonese style

carp, mushrooms (fresh), shrimp, pork loin, lard, peanut butter or corn oil, meat broth, soy sauce, corn starch, salt.

section: Stuffed fish

Jellied carp stuffed with pieces

carp, water, fish offal, vegetables, bay leaf, peppercorns, fish fillet, onion, fat, champignons, semolina, bun, milk, egg, salt, pepper, broth, gelatin, egg (white), vinegar.

section: Stuffed fish, Jellied fish

Carp stuffed with vegetables

carp, sweet pepper (yellowish), sweet pepper (reddish), onion (reddish), eggplant (large), ginger (fresh root), star anise, soy sauce, sugar, corn starch, rice vinegar, vegetable oil, salt, pepper black (ground.

section: Stuffed fish

Baked carp in foil stuffed with green beans

carp, green beans, carrots, lemon juice.

section: Stuffed fish

Carp stuffed with rice

carp, rice, carrots, onions, spices.

section: Stuffed fish

Stuffed eggs with tarragon and mascarpone

tarragon, capers, chives, mascarpone cheese, mustard (with grains), dark pepper, mayonnaise, egg.

section: Stuffed eggs

Pumpkin stuffed with creamy mushroom ragout

pumpkin, pork, champignons, onions, vegetable oil, dry white wine, parsley, mascarpone (or heavy cream), salt, white pepper, pumpkin (pulp).

section: Mushroom stew, Pumpkin recipes

How can you stuff a carp carcass and how to do it correctly

Stuffed carp is prepared in different ways, and the inside can also be no matter what: vegetable (onions, carrots), greens, porridge (buckwheat, rice), mushrooms and more. You only need to choose based on your own taste preferences.

Stuffed carp

One of the difficult steps in making this dish is cutting the fish. The rest is the usual cutting, frying and baking, and they will not be difficult. The carp must be large enough; a two-kilogram carp would be ideal.

What we will need:

one large carp or two much smaller ones;
carrot;
three medium onions;
150 grams of bread;
half a glass of milk;
sour cream or mayonnaise;
salt with your favorite spices.

First, we will rid the fish of scales, then remove the giblets, cut off the head, tail and all the fins (you can use this to make fish soup). Rinse it under running water and dry it with cardboard towels.

You can bake the carp completely, removing only the scales, leaving the insides and the rest untouched.

With careful movements, remove the skin, prying it with a sharp knife so that it remains whole, even with pieces of meat. Then we separate the fillet from the backbone and bones; this is an easy task, especially since it is not necessary to do it very carefully.

Break 150 grams of snow-white bread and soak it in milk, and in the meantime, prepare the filling. Pass the fillet through a meat grinder. Cut the onion into small squares, grate the carrots and lightly fry them separately.

Combine all the ingredients: fish, carrots, onions and bread, salt, spices, chopped herbs, mix thoroughly. The minced meat is ready. We take the skin of the carp and stuff it tightly with the acquired consistency, after which we put it on a baking sheet, greased with oil and rub it generously with mayonnaise or sour cream.

To prevent the inside from falling out during cooking, it is better to sew up the abdomen. Preheat the oven to 190 degrees and bake for half an hour. The finished dish comes out beautiful with a golden crust, and the meat is tender, juicy and fragrant.

Stuffed carp with champignons

The interior for such a dish can be very different, but in this recipe we will prepare carp stuffed with vegetables and champignons.

medium sized carp;
one carrot;
two onions;
150 grams of mushrooms;
lemon or lime;
sour cream;
greenery;
oil;
salt and favorite spices.

We clean the fish from scales, remove the giblets, carefully rinse it under running water and dry it. Then rub the carcass with salt, pepper and seasonings, sprinkle with previously prepared lemon juice, and set aside for half an hour to marinate.

At this time, peel the onion - cut it into small squares, mushrooms into small slices, and grate the carrots. Pour vegetable oil into the frying pan and fry the onion until half cooked, after which we add mushrooms to it, and finally carrots. Add salt to taste, pepper and after 5 minutes turn off the heat.

Pour mayonnaise and crushed herbs into the warm prepared filling, mix and put it into the belly of the carp, sew it up so that the minced meat does not fall out during baking. We line a baking sheet with foil, grease it with oil and place our carp on it, wrap it and place it in an oven preheated to 200 degrees.

15-20 minutes before it’s ready, open the fish and let it fry. Garnish with lemon and chopped herbs and serve with vegetable salad.

Stuffed mirror carp

The recipe for stuffed mirror carp will not leave anyone indifferent. Even gourmets will appreciate this dish.

medium sized carp;
two huge onions;
100 g fatty lard;
20 grams of roasted peanuts;
100 g champignons;
50 grams of snow-white mushrooms;
100 g stale bread;
two shallots;
a teaspoon of grated ginger;
1 tbsp. l. tomato paste;
100 grams of fish broth;
vegetable oil;
one carrot;
greens to taste;
salt, sugar and dark pepper are not for everyone.

Stuffed carp baked in the oven

There are a huge number of options for making stuffed fish, but we will talk about the most delicious, juicy and fragrant carp.

What we will need:

carp, weighing one and a half kilograms;
two medium onions;
chicken egg;
100 g loaf;
spoon of semolina;
half a glass of milk;
vegetable oil;
salt with pepper and other seasonings to taste.

First, we clean the carp from scales and gills and carefully wash it. Let's create a cut on the back and remove the giblets, since the appearance is important to us. Now you need to take out the meat with a spoon, but it’s better to do it right away without bones and backbone.

To make minced meat, we will need to fry the previously chopped onion until transparent. We grind everything together in a meat grinder, at the end the soaked bread in milk goes there too. Add semolina, egg and salt and pepper to the prepared minced meat.

With a painstakingly mixed mass, we stuff the skin through the back and head, level it out so that the shape of a fish comes out. Grease the foil with oil, place the carp on it and sew it up using an ordinary needle and thread. Place onion, cut into half rings, on both sides and bake at 180 degrees for an hour.

The secrets of making stuffed carp are presented in the video:

Stuffed carp

Ingredients

Peppercorns – 5 pcs.

Bay leaf – 2 pcs.

Garlic – 3 cloves

100 kcal
3 hours 30 minutes
3 hours 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

Stuffed carp is a festive table dish, and it is prepared according to a family recipe. Pieces of carp are stuffed, the backbone is not removed, during prolonged stewing the small bones are boiled, everything is gelled due to natural gelling agents.

We choose the freshest fish from 1 kg, the recipe contains products for 1.3-1.5 kg of carp. If there is a large fish in the catch, we increase the amount of vegetables.

Fill the bun with milk.

We clean the fish, wash it, cut off the fins and tail - do not throw it away, this is a valuable raw material for jelly.

Cut the fish into portions.

The most difficult procedure is to use a narrow knife to cut out “pockets” for minced meat and cut off the fillet.

We peel the onions and do not throw away the skins. Chop 1 onion and garlic cloves.

Add the fillet to the onion and chop.

Salt, pepper, add an egg and a squeezed bun, mix everything. The egg is optional, the minced meat sets even without the egg.

Stuff the pieces, head and tail.

Place the husks, fins, spices on the bottom of the cauldron, and pour in oil.

Place root vegetables, cut into slices, head and tail.

Place a layer of vegetables on top of the fish.

Layer of fish - fill the pieces with the rest of the minced meat, adjust with a damp hand. Carefully folded stuffed pieces of carp keep their shape.

Place the remaining vegetables on top. If you don't want beet-colored pieces of fish, place all the beets down.

We carefully pour cold water over it, trying to pour it between the pieces so as not to disturb the stuffing. Place on the fire, let it boil, reduce the heat.

After an hour, salt and pepper the liquid, cook for another 1.5-2 hours, carefully add water as needed.

Before serving, let the stuffed carp cool, remove it from the cauldron only after it has cooled completely, otherwise the pieces will simply break. Fill with the resulting jelly.

Stuffed carp “holiday style”

I did it! No, I’ve been stuffing fish for almost 20 years —a couple of times a year for a gala table. For the first time, I captured all this action for my own website in the form of a photo recipe!

I thank my mother for her help during the shooting, otherwise I would have had to change my gloves very often.

For fish stuffed WHOLE

and baked in the oven will come in handy:

Carp (1300-1400 g)
2 onions
1-2 carrots
2 yolks
100 g of snow-white stale bread
dark ground pepper
salt

For convenience, I numbered the pictures .

The description of the process will match the image in the photo.

1st.
We clean the scales and cut off the head. Attention! Do not rip open the belly , we will need the skin intact and unharmed. We remove the gills. We remove the intestines very carefully so as not to destroy the gallbladder.

2nd.
Using a knife, carefully cut under the skin of the carp so that you can then simply stick your hand between the skin and the meat.

Third.
It will simply not separate everywhere - difficulties will be in the place of the upper fin and belly of the fish. There we trim with scissors, trying not to destroy the skin.

4th.
We remove the skin with a “stocking”, carefully moving it away from the carp meat with our hands and cutting it with scissors under the fins and the lower part.

5th.
I don't pull the skin all the way. Approximately 2 centimeters at the tail must be dropped.

Sixth.
Now we cut off all the meat from the carp carcass. The fillet is separated easily, but on the ribs it is slightly more difficult.

Ninth. (I didn’t miss anything, the pictures just don’t require description)
Place slices of raw carrots on a baking sheet. This decorated bedding is needed so that the fish can simply be removed and the skin is not damaged when baking in the oven. Great, right?

Tenth.
Soak 100 g of dry snow-white bread in milk, and make minced meat from the cut carp meat. Add 2 yolks, dark ground pepper and salt to taste.

Eleventh.
Fry the onion until golden brown, cool slightly and add to the minced meat.

Twelfth.
Place the minced meat tightly into the prepared empty skin.

Thirteenth.
This is what raw stuffed carp looks like. There is no need to seal the hole. The minced meat will not leak out or be smeared.

Fourteenth .
Carefully place the carcass on a bedding of carrots with the fin up, and place the head against the hole. You may not be able to do this if the fish was purchased without a head. Lubricate with a thin layer of mayonnaise.

The fifteenth.
Bake at 190-200 degrees for 40 minutes. There is no need to water it with anything.

Ready! You can serve it whole or in portions. It’s a pity I didn’t stock up on lemon... It would have looked very nice with fish...

This stuffed fish, cooked in the oven, is a cool appetizer. You can cut it only after it has cooled completely. From the refrigerator it tastes even better, so make it the day before guests arrive.

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