Oven-Baked Stuffed Carp with Buckwheat and Mushrooms

Healthy, tasty, appetizing, easy, for the holiday table! Stuffed carp baked in the oven will be loved by many. The buckwheat and mushroom filling, soaked in fish juices, will exceed all your expectations. This is a bright, festive dish that is suitable for serving at a romantic dinner with white wine.
cook time: 1h 30 min
Maya Lindell
Oven-Baked Stuffed Carp with Buckwheat and Mushrooms

Nutrition Facts (per serving)

141
Calories
8g
Fat
4g
Carbs
13g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Carrot 1 pc
Vegetable oil 4 tbsp
Champignon 100 g
Dry spices to taste
Buckwheat 100 g
Carp 1500 g

Recipe instructions

Step 1

Step 1
How to bake stuffed carp in the oven? Prepare everything you need according to the list. It’s ideal if you have freshly caught fish, but frozen fish will be just as tasty. In the recipe I used frozen fish weighing 1500 grams. If you have frozen carp, remove it from the freezer and leave it at room temperature until completely defrosted.

Step 2

Step 2
Gut the fish, remove the gills and remove scales. Peel the onions and carrots. Cut the stems off the champignons if they are “loose”. Rinse everything under running water and dry with a kitchen towel or paper napkins.

Step 3

Step 3
Cut the onion into small cubes, grate the carrots on a coarse grater. Chop the champignons randomly into small pieces.

Step 4

Step 4
Heat vegetable oil in a thick-bottomed frying pan. Send the champignons to fry. Cook, stirring constantly, until golden brown. This will take you about 5-7 minutes. Make sure that all the liquid evaporates and the mushrooms acquire an appetizing golden hue.

Step 5

Step 5
Add onions and carrots to the mushrooms. If the vegetables burn too much, reduce the flame slightly. Stirring, cook for about 5 minutes.

Step 6

Step 6
Boil buckwheat in lightly salted water. Add buckwheat to the pan. Stir, add salt to taste and remove from heat. Let the filling cool slightly.

Step 7

Step 7
Make cuts on the fish with a thin, sharp knife. Lubricate the carcass with vegetable oil using a silicone brush. Sprinkle both sides with ground pepper, garlic powder and fish seasoning. Rub the seasonings onto the surface of the carp using massaging movements. Stuff the fish with buckwheat.

Step 8

Step 8
The tail and fins can be cut off. I usually leave them, so the finished dish looks more impressive. Wrap the tail of the carp in foil to prevent it from burning during cooking. I have 2 tbsp left. filling, I put it under the fish. During the cooking process, juice is released, so the buckwheat will turn out juicy.

Step 9

Step 9
I really like adding all kinds of fresh vegetables to the baking dish, brushed with vegetable oil and sprinkled with aromatic spices. If you have some room left in the pan, try baking, for example, a sprig of tomatoes.

Step 10

Step 10
Bake the carp in a preheated oven at 180-220 degrees for about an hour. If food quickly begins to “burn” in your oven, then cover the carp with foil, bake for about 30-40 minutes, then remove the foil, brush the surface of the fish with the released juice and leave for 10-15 minutes until browned.

Step 11

Step 11
Serve while the fish is still hot.

Step 12

Step 12
Using a long sharp knife, cut the carp into portions and enjoy the amazing taste.

Additional rubrics

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