Carp Stuffed with Egg Recipe
I suggest you cook 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 necessary for the human body. The beneficial properties of carp are due to the content of a large amount of calcium, it helps to strengthen 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 is the smell peculiar to river fish, but thanks to spices and marinade we get rid of it.
Servings Prep Time
4 10minutes
Cook Time
90minutes
Servings Prep Time
4 10minutes
Cook Time
90minutes
Ingredients
Instructions
  1. Clean, wash and dry the carp. They do not take small carp. I have 700 grams and 800 grams.
  2. Make incisions on both sides. Sprinkle with lemon juice.
  3. Then pour the Kikkoman soy sauce over 2 tablespoons for each carp.
  4. Sprinkle with spices. Add salt if necessary. Rub the carp thoroughly, turn it over several times and leave for 30-60 minutes.
  5. Cut the onion into half rings and fry in vegetable oil.
  6. Cook, peel and dice the egg.
  7. Mix the onion and egg.
  8. We spread the filling on the carp and press it a little. Fix it with a toothpick in several places.
  9. Then I used potatoes for decoration, so the potatoes were peeled, cut lengthwise into pieces and fried until half cooked. Put it in a heat-resistant mold.
  10. Put it on top of the carp. We send it to a preheated 190 gr. oven for 30-40 minutes. If the carp’s skin begins to crack, swell or dry out, lubricate the carp with vegetable oil with a silicone brush.
  11. Ready.
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