Baked carp stuffed with buckwheat and salted milk mushrooms

Anyone who loves fish take a closer look at the recipe. Cooking is not difficult, but it turns out very tasty and beautiful. This filling is good for river fish.

Ingredients

• carp 1 pc. (1.25 kg)
• buckwheat (boiled) 5 tbsp
• salted milk mushrooms 100 gr
• onion 1 pc.
• parsley 4 sprigs
• olive oil 4-5 tablespoons
• salt to taste
• pepper to taste
• sour cream 2 tbsp

Directions

1. Prepare the ingredients for the filling. I have homemade milk mushrooms, I collected and salted myself.
2. Fry the onions until golden brown in vegetable oil. Cook buckwheat as if they were a little undercooked. Cut the milk mushrooms into small cubes.
3. Mix buckwheat, milk mushrooms, onions. Add chopped parsley and sour cream. Season with salt and pepper to taste.
4. Clean the carp and make an incision along the back along the dorsal fin. Trim the ribs and cut the ridge. Gut and wash well. Do not cut the tail, otherwise you will not get a beautiful shape. Salt and pepper the fish inside and outside. Place the carp nicely in the oven dish. Grease the mold with oil. If the fish falls on its side, then you can put the foil rolled into a lump on that side so that it supports it in the desired position. Stuff the carp with buckwheat and milk mushrooms. Pour the filling and the fish itself with olive oil - head, sides, tail. Place in the oven for 40-50 minutes. Turn on the temperature at 170-180 ° C. Cover the carp with foil and remove it after 30 minutes. It is important not to overdry the fish!