Recipes
Stuffed carp in red jelly
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ PARSLEY OR DILL GREENS
→ 4-5 BLACK OLIVES
→ 3-4 BULBS
→ 2-3 CARROTS
→ 200 G OF WALLEYE
→ 2 BEETS
→ 1 EGG
→ 1 LEMON
→ 1 KG OF CARP
Clean the fresh carp from the scales, remove the entrails and spine bone. Then wash and dry the carp. Part of the pulp is cut off, mixed with boneless walleye fillet, add onion and pass through a meat grinder twice.
Add salt and pepper to the minced fish, add the raw egg, and then mix everything together. Fill the carp with the resulting mass. Sew up the abdomen with threads.
Peel the beets and cut them into small slices. Peel the onion and carrot, then cut the carrot into discs and the onion into rings. Put the onion, beetroot and carrot in the bottom of the pan. Put the carp on top of the vegetables and fill it with water so that it covers it. Add salt to the water.
Cook the carp on low heat for about 1-1. 5 hours. Then cool the carp, put it on a platter and pour over the strained broth obtained during cooking.
Watering the carp on top with lemon juice and decorating it with finely chopped herbs and olives, the dish is placed for 4 hours in the refrigerator.
