Stuffed carp for real

Real stuffed fish is made from carp, and not whole, but cut into even pieces.

Ingredients

• 1 large gutted carp weighing approximately 1.5 kg
• 8 onions
• 1 carrot
• 1 bay leaf
• black peppercorns
• 250 g wheat bun
• milk for soaking bread
• vegetable oil and a little butter for frying
• 1 egg and 1 yolk
• salt, freshly ground black pepper
• beetroot horseradish for serving

Directions

1. Cut off the head of the carp and remove the gills. Cut the carp across into 6–7 cm thick pieces. Place the head and tail in a saucepan, add 1 onion and 1 carrot, pour 2.5 liters of cold water, bring to a boil, remove the foam. Put bay leaf and peppercorns, salt, cook for 30-40 minutes. Strain.
2. fish preparation
3. While the broth is cooking, cook the minced meat. Carefully cut the fillets out of each piece of carp so that the skin and bones are intact. Use scissors to cut off the bones, leaving the base of the bones about 1 cm long on the ridge.
4. Cut off the crusts from the bun, soak the crumb in the milk. Peel and finely chop the remaining onion. In a large skillet, heat the vegetable oil with the addition of butter, fry the onion until golden brown, 10 minutes, cool.
5. Pass the carp fillets and 2/3 of the fried onions through a meat grinder. Add the bun, egg and yolk soaked in milk. Season with salt and pepper, knead well.
6. formation of minced fish cutlets
7. Place half of the remaining onion in a deep, wide saucepan. Take a piece of carp skin in your hand and place the minced meat on it so that part of it lies on the skin under the bone, and another part on top of it so that it can be easily covered with the top piece of skin. Form a "cutlet" and wrap it in leather. Make the rest of the cutlets. From the remaining minced meat, ordinary cutlets are blinded and put there. Cover with the remaining fried onions. Gently pour in the very hot broth along the wall - it should completely cover the fish. Cook over low heat without a lid for 1 tsp.
8. frying fish
9. Place all fish from the saucepan on a plate and pat dry. Fry quickly in very hot vegetable oil until golden brown on both sides and serve with horseradish.