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Carp Stuffed with Anchovies Polish 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. Common carp have dark and rich flesh, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh with free-floating bones, slightly translucent. It is white and mild-tasting when cooked. Female carp flesh stays light; it 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, Potassium: 726mg, Selenium: 27.5mcg, Vitamin B12: 2.5mcg, Vitamin E: 15.3 IU, and 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 - Polish recipe how to bake whole carp or pike with anchovy fillets, butter or margarine, eggs, fresh bread, and dairy sour cream.
Ingredients:
- 1 whole Carp or Pike (about 3 pounds) with milt and liver
- 1 can (2-ounce) flat anchovy fillets
- 1/4 cup butter or margarine, room temperature
- 2 eggs, separated
- 1/2 cup grated fresh bread
- 1/4 cup melted butter for basting
- 1 cup dairy sour cream
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Serves/Makes: 6 - 8
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How to cook Polish Carp Stuffed with Anchovies:
- Cut half the anchovies in thin strips. Lard the carp with strips of anchovy. Chop or mash remaining anchovies. Cream with 2 tablespoons of butter. Divide in half.
- For stuffing, beat egg yolks. Chop liver. Combine grated bread, egg yolks, milt and liver. Add half of anchovy butter, mix well. Beat egg whites until stiff peaks are formed, fold into bread mixture.
- Fill cavity of carp with stuffing. Close cavity with skewers or wooden picks. Place fish in roasting pan. Drizzle with half of melted butter.
- Bake at 350°F 30 minutes. Baste with remaining melted butter. Bake 10 minutes longer. Spread remaining anchovy butter over fish. Top with sour cream. Continue baking until fish is tender and flakes easily.
Notes:
This Polish Carp Stuffed with Anchovies is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Polish Carp Stuffed with Anchovies serves/makes: 6 - 8
Main Ingredient: Carp
Preparation Method: Baked
Cuisine: Polish
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