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Print Recipe
Carp Stuffed with Egg Recipe
I suggest you prepare a very tasty stuffed carp. Crucians are very useful for humans, as they contain easily digestible protein. Freshwater fish proteins are not only useful, but also unique, they contain amino acids that are essential for the human body. Useful properties of carp are due to the content of a large amount of calcium, it helps to strengthen the teeth, nails and bones. The caloric content of carp is quite low, so when you lose weight you can safely add it to the diet. The only drawback of carp, it is peculiar to river fish smell, but thanks to spices and marinade we get rid of it.
Instructions
  1. Carp clean, wash and dry. Take carp are not small. I have 700 grams and 800 grams.
    Carp clean, wash and dry. Take carp are not small. I have 700 grams and 800 grams.
  2. Make cuts on both sides. Sprinkle lemon juice.
    Make cuts on both sides. Sprinkle lemon juice.
  3. Then pour soy sauce, Kikkoman 2 tablespoons for every carp.
    Then pour soy sauce, Kikkoman 2 tablespoons for every carp.
  4. Sprinkle with spices. If necessary, add salt. Carefully rub the carp, turn over several times and leave for 30-60 minutes.
    Sprinkle with spices. If necessary, add salt. Carefully rub the carp, turn over several times and leave for 30-60 minutes.
  5. Onions cut into half rings and fry in vegetable oil.
    Onions cut into half rings and fry in vegetable oil.
  6. Cook, peel and dice the egg.
    Cook, peel and dice the egg.
  7. Mix the onions and egg.
    Mix the onions and egg.
  8. In carp spread the filling and a little pressing. Fasten with a toothpick in several places.
    In carp spread the filling and a little pressing. Fasten with a toothpick in several places.
  9. Next, I used to garnish the potatoes, so the potatoes were peeled and cut lengthwise into pieces and fried until half cooked. Put in a heat-resistant form.
    Next, I used to garnish the potatoes, so the potatoes were peeled and cut lengthwise into pieces and fried until half cooked. Put in a heat-resistant form.
  10. Spread on top of the carp. Send in preheated to 190 gr. oven for 30-40 minutes. If the skin starts to crack carp, swell or dry with a silicone brush lubricate carp with vegetable oil.
    Spread on top of the carp. Send in preheated to 190 gr. oven for 30-40 minutes. If the skin starts to crack carp, swell or dry with a silicone brush lubricate carp with vegetable oil.
  11. Ready.
    Ready.

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