Carp Stuffed With Walnuts

Carp Stuffed With Walnuts

Ingredients:
1 carp about 3 - 3 ½ lb (1350 g - 1500 g)
1 tablespoon olive oil

Directions:
For the filling: 2 tablespoons olive oil, 1 cup coarsely crushed walnuts, 5-6 large onions,
2-3 tablespoons of diced tomatoes (canned), 1 tablespoon tomato paste, 1 tablespoon
white raisins
Spices:
A pinch of dried lovage, 2 bay leaves, ground black pepper and salt to taste, 1 lemon - cut
into thin slices
Way of preparation:
Wash the cleaned carp. Dry it and rub inside and out with salt. Cut the onion into slices.
Heat the olive oil and saute the onion. After 3-4 minutes, add the walnuts and tomatoes.
Stew them for 2-3 minutes. Then, add the tomato puree, lovage, bay leaves and black
pepper to taste. Salt the filling to taste and fill the carp with it . Sew the opening with a
thread, or clip it with toothpicks. Put the remaining stuffing in a baking tray. Put the carp
on it. Around the carp arrange lemon slices. Pour over the carp with 1 tablespoon olive oil
and ½ cup of warm water. Preheat the oven to 392° F (200°C). Put the stuffed carp to be
baked for 30 minutes. Transfer it into a wide shallow platter. Cut the carp into portions and
serve with stuffing.
Combines with:
Vegetable, fish and meat salads, soups and souses cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles
122. SHRIMPS WITH SAUCE IN THE OVEN
Ingredients for 4 servings: