Stuffed carp

Stuffed fish is considered by many to be a complex and busy dish. This is true! Stuffed fish is an indicator of the hostess's skill. We definitely have something to show. The recipe for stuffed carp cannot be withheld.

Ingredients

• carp weighing about 1.5 kg - 1 pc.
• sauerkraut - 400 g
• medium-sized onions - 4 pcs.
• egg - 3 pcs.
• fat sour cream - 200-300 g
• vegetable oil for frying
• flour for frying fish
• ground allspice
• salt

Directions

1. Clean carp from scales and entrails, remove gills and fins, make 2-3 cuts on the sides and rub the fish with salt inside and out.
2. Peel the onion, chop and fry in hot oil until soft, 3-4 minutes. Then add the cabbage, season with allspice, mix well and simmer over low heat, covered, until the cabbage is soft, about 20 minutes.
3. Hard-boiled eggs, cool, peel and chop finely. Add eggs to cooked cabbage.
4. Stuff the carp with cabbage, secure the belly with a toothpick, roll in flour. Heat the oil in a large skillet (its layer should be at least 5–7 mm), add the stuffed fish and fry on both sides until golden brown.
5. Then pour sour cream over the carp, cover, reduce heat and simmer until cooked, about 20 minutes.