Stuffed Carp

Ingredients

• 1500 gCarp
• 100 gButter
• 2 pcsEgg
• 80 gWhite bread
• 50 mlMilk
• 2 pcsShallot
• 2 gLemon zest
• 1 gNutmeg
• 10 gSalt
• 30 gZwieback
• 100 gBacon
• 2 gPepper

Instructions

1. 1

   Prepare the fish

   • Scale, gut and rinse the carp. Rub inside and out with half of the salt (about 5 g) and set aside briefly.
   • Carefully loosen the flesh from one side (between head and tail) so the skin and backbone remain attached and the fish keeps its shape. Remove any bones from the extracted flesh and roughly chop it. Keep the rest of the fish meat aside.
2. 2

   Make the stuffing

   • Finely dice the shallots and sweat them in about 10 g of the butter until soft, then let cool.
   • Mix the chopped carp meat with the cooled shallots, the remaining soft butter, eggs, milk-soaked and squeezed white bread, lemon zest, grated nutmeg, 5 g salt and freshly ground pepper into a smooth stuffing. If too soft, add grated bread; if too firm, add a little milk.
   • Taste and season the stuffing if needed.
3. 3

   Fill and roast

   • Fill the cavity with the stuffing and press so the fish regains its shape.
   • Sprinkle the outside with breadcrumbs (zwieback). Line an ovenproof pan with bacon slices, place the stuffed carp on top (stuffed side up) and dot with the remaining butter (about 20 g).
   • Roast in a preheated oven at 180 °C (160 °C fan) for about 40–50 minutes, basting occasionally, until golden and cooked through.
4. 4

   Serve

   • Remove from oven, let rest briefly and transfer to a serving platter. Cut into portions and serve with potatoes or vegetables.
   • Use the pan juices as sauce or skim off excess fat before serving.