Stuffed carp

Stuffed carp is a traditional Jewish dish consisting of fish skin stuffed with minced pike perch fillet and carp itself. The stuffed fish is boiled and then cut into slices. The dish is usually served as an appetizer and as a main meal.

Ingredients

• 1 carp weighing about 2 kg
• peeled beets -150g
• onion -150g
• red onion -50g
• carrots -150g
• celery -50g
• salt -10g
• freshly ground black pepper -10 g
• For minced meat:
• carp, fillet -550 g
• pike perch fillet -215 g
• fried onions -100 g
• bread crumbs -100 g
• chicken egg -1pc.
• salt -5g

Directions

1. For the mince, finely chop and mix fillets of pike perch, carp and fried onions. Add breadcrumbs, egg, salt and mix until smooth.
2. Stuff the prepared carp with the prepared minced meat and transfer to the food warmer.
3. Chop beets, onions and red onions, carrots and celery at random, mix, add salt and pepper and put next to the carp, pour water over everything. Cook for 3 hours at 100C. You can serve the fish by placing it on the mixed salad leaves and garnishing with green onions.