→ GROUND BLACK PEPPER
→ 50 G OF DRIED MUSHROOMS
→ 5 TABLESPOONS BUTTER
→ 3 EGGS
→ 1.5 CUPS MUSHROOM BROTH FOR COOKING PORRIDGE
→ 1 KG OF CARP
→ 0.5 CUP BUCKWHEAT GROATS
Carp clean, wash, make an incision on the back, remove the bones and entrails, not allowing the meat to separate from the skin. Then stuff the carp with a filling of mushrooms and buckwheat porridge, add salt, roll in wheat flour, fry in oil until golden brown on both sides. After that, put the carp in the oven, preheated to 200 degrees, and bring to readiness. When serving, cut the fish into portions and pour over the heated butter.
Filling: Cook crumbly buckwheat porridge in mushroom broth and mix it with fried together with onions, chopped boiled mushrooms, raw eggs, pepper and salt.