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Baked Whole Carp Stuffed with Mushrooms Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. The flesh of the Common carp is dark and rich, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh, with free-floating bones, slightly translucent, and white and mild-tasting when cooked. Female carp flesh stays light and is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g. It is an excellent source of: Potassium (726mg), Selenium (27.5mcg), Vitamin B12 (2.5mcg), and Vitamin E (15.3 IU), good source of: Magnesium (64.6mg). 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Baked Carp Recipe - recipe how to bake whole stuffed carp with vinegar, sugar, mushrooms, onions, egg, bread crumbs, butter, onions, carrot, and lemon juice.
Ingredients:
- 1 whole fresh Carp medium size
- 1/2 cup vinegar
- 1 teaspoon sugar
- 1/2 cup mushrooms, minced
- 1 egg
- 1/2 cup bread crumbs
- 1 stick of butter
- 1/2 cup chopped onions
- 1 chopped carrot
- Juice of 1 lemon
- Salt and pepper to taste
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Serves/Makes: 6
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How to cook Baked Whole Carp Stuffed with Mushrooms:
- Clean and wash fish well, rinse and pat dry with paper towels.
- Wash the whole carp with vinegar and let it stand for fifteen minutes.
- Inside and outside brush it with a lemon juice, then rubred it with seasonings.
- Mix bread crumbs, sugar, onions, mushrooms and carrots together with a cup of water or white wine and stuff the whole carp.
- Do the cross-sections along all fish and brush it with mayonnaise.
- Brush the whole carp all over with a stirred egg cover it thickly with bread crumbs and a few lumps of butter.
- Then bake for an hour in a moderate oven, basting occasionally.
- When the whole carp is done, place it on a heated platter and garnish with slices of baked potatoes or slices of lemon.
- Add enough water to the gravy in the pan to make a half pint. Thicken with a tablespoonful of flour rubbed into 1 tablespoon of butter.
- Cook for a moment to thicken, strain, add the juice of a lemon, and pepper and salt to taste and pour over the baked whole carp.
Notes:
This Baked Whole Carp Stuffed with Mushrooms is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Whole Carp Stuffed with Mushrooms serves/makes: 6
Main Ingredient: Carp
Preparation Method: Baked
Cuisine: American
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Carp Recepies
Fish Recepies
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