Stuffed carp

  • 1 large carp (2-3kg)
  • 1 box of mushrooms
  • 1 cup walnut kernels cut with a knife
  • 2 slices of bread
  • 1 onion
  • 1 cup white wine
  • 1 box of diced tomatoes
  • 1cana supa
  • 1 cup olive oil
  • 1 lemon
  • 1 orange
  • spices for fish
  • Dill parsley
  • salt pepper

Servings: 2

Preparation time: less than 60 minutes


The fish cleaned of scales, intestines, ears, washed well inside, dried with a kitchen towel, seasoned generously, is set aside; In a bowl with a little hot oil, cook the finely chopped onion, mushrooms, walnuts, season, add the bread soaked in water, squeezed and crushed, and finally the finely chopped greens; Mix everything well and fill the belly of the carp, put toothpicks and then put in the tray on lemon and orange slices sprinkled with oil; Next to the fish, put the tomatoes, the soup is then baked for 20 minutes; Remove, add the wine, keep for another 10-15 minutes, then remove and serve with natural potatoes.

Baked Stuffed Carp- Toltot Ponty- Stuffed Carp

1 carp of 1.5 kg
1 cup rice
4 pieces onion
1 box of mushrooms
1 link green parsley
1 carrot
3 cloves garlic
1 parsley root
1 lemon
50 ml of white wine that is put in rice
100 ml of white wine is placed in the tray in which we bake the carp
salt, pepper, delicate
duck lard about 5 tablespoons (you can also use oil)

The carp is cleaned of scales, eviscerated (it would be normal to leave the head) and then washed and with a napkin we wipe it well so that it does not stay wet. Season inside with salt and pepper and let it cool so we prepare the filling.

Carp stuffed with raisins

Clean the scales and wash the fish well. It splits its entire length, around the spine, and cleans inside. Remove the bitter bone from the head and gills. Dry with a clean towel and sprinkle with salt. Leave for half an hour.
Finely chop the onion and simmer in hot oil before. Add the broth, the rice well washed and drained of water, add more salt, pepper and quench with a little fish juice. Transfer the pan to the oven over low heat. Remove after about 20 minutes and allow to cool.

The bread crumbs, kept in milk, are squeezed well and homogenized with the previously prepared mixture, adding the beaten egg separately. Add the raisins, previously kept in water bent with wine and finely chopped parsley. Homogenize everything very well. The fish is filled with the obtained composition. Sew and wrap with a slightly thicker thread. Grease well with oil and place in an oven tray with hot oil. Grease the fish periodically with the oil in the pan and leave it to brown nicely on both sides. Serve hot with beetroot salad with horseradish and vinegar.

Stuffed Crap (Toltot Ponty)

The carp is cleaned of scales, eviscerated (it would be normal to leave the head) and then washed and with a napkin we wipe it well so that it does not stay wet. Season inside with salt and pepper and let it cool so we prepare the filling.

We prepare the filling as follows: Finely chop an onion and cook on 3 tablespoons of oil. Slice the mushrooms and add them to the onion. Then add the washed and drained rice, and harden them a little together. Add a little water (say about 100 ml of water) and the 50 ml of white wine. The rice starts to swell and when it is well flowered we add the chopped green parsley and salt and pepper to taste.

Fill the carp with this filling and then sew the belly opening.

We cut the carrot, the parsley, the garlic into rounds, and we cut the remaining onion into thicker slices and all the vegetables are placed in the tray in which we put the 5 tablespoons of lard. Grease the carp with a little oil, place it on the vegetable bed, put 100 ml of wine and the same amount of water, season it with salt and delicately and a little chopped rosemary and put it in the oven for about 30 minutes. While in the oven, sprinkle the juice from the pan. Halfway through the cooking time, turn the carp over and leave it to bake.

Finally, take it out of the oven, place the vegetables on a plate and place the baked carp on top. Remove the thread with which it was sewn, sprinkle with lemon juice and portion.
It is served hot, without garnish because it is filled with rice.

Easy to try after the holidays

Menu 1

Gazpacho with cucumber and spinach

Gazpacho is a fresh soup, which is served cold. She is originally from Spain, but to benefit even more from spring greens, we changed it a little, to make room for spinach. Enjoying it, you will feel how it cleanses your body.

Pea meatballs

Meatballs, but not made of meat or chickpeas, although they look a lot like the famous falafel. These pea meatballs they are tasty and contain vegetable proteins, so they will keep you hungry, without overloading your digestive system. Although they are also suitable as a snack, we suggest that, this time, you eat them as a main course, along with a side dish.

Rice with wild mushrooms

A simple, vegetarian recipe, perfect for the days when you want to eat easier. It's not really a common pilaf, because the recipe is improved with a little chopped cashews, fennel and spices like oregano and nutmeg. Serve this rice with wild mushrooms along with pea meatballs. If you want, add a red cabbage salad.

Menu 2

Beetroot cream soup with chickpeas

If you like beets, this cream soup it's for you! The soup is sweet, but also slightly spicy, and the combination with baked chickpeas instead of croutons is extraordinary!

Carp stuffed with mushrooms

After so much meat, who doesn't miss some fish? Buy a carp that is big enough for everyone at the table. If you can't find big fish, use more small fish. Fill the fish with a little cooked mushrooms, then put it in the oven until nicely browned.

Salad with carrot, onion and Asian dressing

The fish filling should be full enough, so you won't need another garnish. But a fresh salad not to be ignored, along with the stuffed fish. Either try this fresh salad with an exotic dressing of honey, soy sauce, sesame oil and wasabi, or prepare a more filling salad, such as Panzanella.

Menu 3

Wolf soup

Want something more classic instead of cream soup? Wolf soup It is a dish that should not be missed in the spring, so take advantage of it as much as you can, whether you have eaten it before or not during fasting. Cream is optional, but it tastes good!

Shrimp meatballs

The meatballs They're not the first thing that comes to mind when you think of shrimp, but we think they're delicious and worth a try. So, we stick to meatballs which, although not vegetable, are light dishes, suitable for this period. Plus, they're ready in less than 30 minutes.

Tomatoes stuffed with rice and cod

What to combine shrimp meatballs with? How about these stuffed tomatoes, overly juicy and creamy? To taste good, I added something to the rice filling. Something that goes great with shrimp: small pieces of cod. There isn't much fish in them, just enough to make the tomatoes taste better. Serve them with meatballs, possibly with a little cream and you will see how right we are.

1 can of young carrots, 425 ml, 1 kg of potatoes, 2 heads of garlic, 1 lemon, 1 kapia pepper, rosemary, pepper, marjoram, thyme, salt, 100 ml of olive oil, 150 ml of sunflower oil, 1 carp, fish spices .

The fish is cleaned, washed and left to salt for 10 minutes, with a little salt. Peeled and washed potatoes are cut and seasoned with rosemary, marjoram, thyme, pepper, salt. Add 50 ml of olive oil and 50 ml of wine. We fill the fish with some of the potatoes obtained (the fish's belly must be caught with skewers or toothpicks). In a yena tray (this is how I used it) greased with a little oil, we put baking paper, 50 g of sunflower oil, thinly sliced ​​onions, potatoes, fish on the belly, fixed between the potatoes well (not to fall). Peeled and chopped peppers are placed over the potatoes. Sprinkle with the remaining wine and bake for about 15 minutes. Carrots are passed under a stream of water and, when the fish starts to brown, they are placed over potatoes and peppers, all around. Peel a squash, grate it and squeeze the juice. Leave for another 5-7 minutes in the oven and it can be removed.

We prepare the garlic sauce: the cleaned garlic is rubbed with a little salt and pepper, adding oil gradually, until it starts to become a paste. I sprinkled chilli on top. It sits on a plate and can be served with a white wine! Good appetite!

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