Stuffed Carp

RECIPESPLUS
9Ingredients
60Minutes
920Calories

Ingredients

US|METRIC
  • 2 3/4 pounds carp (whole, cleaned, scaled and gutted)
  • 2 1/4 pounds mushrooms (1/2 lb chopped finely)
  • 4 tablespoons oil
  • 3 1/2 tablespoons butter
  • 2 eggs (separated)
  • 1 cup breadcrumbs
  • 1 1/2 pounds potatoes (peeled)
  • 1 bunch fresh parsley (chopped + extra to garnish)
  • lemon (for garnish)
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    Directions

    1. Preheat oven to 400°F. Rub fish with salt. Set aside. Heat 1 tbsp oil in a pan and sauté chopped mushrooms. Season to taste then add 3 tbsp water and simmer for 10 mins. Meanwhile, whisk butter and egg yolks until fluffy then add breadcrumbs and sautéed mushrooms. Beat egg whites until stiff then fold into mushroom mixture and season to taste. Stuff the fish with filling, close with toothpicks and tie with butcher's twine. Transfer to a roasting pan, drizzle with 1 tbsp oil and bake for 40 mins.
    2. Meanwhile, cook potatoes in boiling salted water for 20 mins. Heat remaining oil and sauté remaining mushrooms for about 10 mins. Drain potatoes and sprinkle with parsley. Remove fish from oven and arrange on a plate with mushrooms and potatoes. Garnish with lemon slices and parsley.
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    NutritionView More

    920Calories
    Sodium20% DV480mg
    Fat80% DV52g
    Protein131% DV67g
    Carbs17% DV52g
    Fiber32% DV8g
    Calories920Calories from Fat470
    % DAILY VALUE
    Total Fat52g80%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol280mg93%
    Sodium480mg20%
    Potassium2570mg73%
    Protein67g131%
    Calories from Fat470
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber8g32%
    Sugars8g16%
    Vitamin A20%
    Vitamin C120%
    Calcium15%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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