Czech Christmas carp with mushroom filling

Category: Fish dishes
Kitchen: Czech
Czech Christmas carp with mushroom filling

Ingredients

carp (I have a mirror) 1 kg - 1, 2 kg
Champignon 200 g
parsley bunch
lemon 1 PC
salt pepper taste
olive oil 2 tbsp. l.

Cooking method

  • For Christmas, many countries prepare the main festive dish. Czech housewives have this carp and each of them has its own recipe. I offer you one of the recipes for Christmas carp - with mushroom filling and herbs.
  • Czech Christmas carp with mushroom filling We wash thoroughly cleaned carp from scales and entrails.
  • Czech Christmas carp with mushroom filling We make slits on the carp and rub it with pepper, salt and lemon juice.
  • We leave the carp to marinate for about 30 minutes, but for now let's start filling.
  • Czech Christmas carp with mushroom filling Cut the mushrooms into plates and fry in oil.
  • Czech Christmas carp with mushroom filling Finely chop the parsley and mix with the fried mushrooms.
  • Czech Christmas carp with mushroom filling Insert lemon slices into the slots.
  • Czech Christmas carp with mushroom filling Fill the carp belly with the filling.
  • Czech Christmas carp with mushroom filling We put the carp on a sheet of foil, cover it with a sheet on top, fasten them tightly.
  • We bake in an oven heated to 200-220 * C for 20 minutes.
  • Czech Christmas carp with mushroom filling
  • Then open the foil and bake for another 10 minutes until golden brown.
  • We transfer the finished carp carefully to the dish.
  • Czech Christmas carp with mushroom filling
  • Decorate with herbs, tomatoes and serve.
  • Czech Christmas carp with mushroom filling
  • Czech Christmas carp with mushroom filling
  • Carp comes out with a very delicate taste. Bon Appetit!
  • Merry Christmas!

The dish is designed for

3 servings

Time for preparing:

50 minutes

Cooking program:

oven, stove

echeva
divine dish! Thank you! Merry Christmas!
Serenity
We traditionally do this on NG, only not with champignons, but with dried forest mushrooms - white and aspen mushrooms. Vkuuuusno Didn't know that he turns out to be Czech
MariS
Evgeniya, Thank you! Happy holidays!

Olga, thank you!
For Czechs, carp is a traditional Christmas dish (in Czech, capr). When we were in Prague for Christmas, the only queues we saw there were for carp. Sold right on the streets. Of course, many peoples cook carp for Christmas, but the Czechs, in my opinion, have this favorite dish. The Czechs also have a lot of options for cooking carp, and we probably all have already prepared them.
Merry Christmas!
lettohka ttt
Awesome recipe!
Marinochka thanks! Merry Christmas!
Anna1957
Marina, and how are things with small bones? I always cut river fish shallowly perpendicular to the ridge so that they do not interfere.
MariS
Natasha, thank you! Merry Christmas!

Quote: Anna1957
how are things with small bones?

Anna, my carp is notched perpendicular to the ridge in the form of five cuts. It was enough. The fish is quite large and there are few small bones, and they became soft.
Happy New Years!
Anna1957
Quote: MariS
they have become soft.
It's great if they soften in half an hour. No, 5 cuts will not be enough for me. I make an incision every 0.5 cm - in finished form it looks like the teeth of a comb, But then there is no trace of the small bones of the back.
MariS
Quote: Anna1957
But then there is no trace of the small bones of the back.

For us, bones are not a problem (we often cook fish) and there was no question of getting rid of them.
Quote: Anna1957
I make an incision every 0.5 cm

Then, like the Chinese, it is necessary to masterly extract all the bones (I dream of learning - to go to a master class) and serve completely boneless.
Anna1957
Quote: MariS
like the Chinese, masterly extract all the bones
I didn't even know about it. And my way - the fishermen taught.
MariS
Quote: Anna1957
And my way - the fishermen taught.
Then I go to your fishermen, if they know how to extract bones without disturbing the general appearance of the fish!
Anna1957
Quote: MariS
without disturbing the general appearance of the fish!
Even as a violation, I say: the notches are as close to each other as possible on both sides. Small bones (which are usually choked) become the size of the gap between the notches and are chewed normally.
MariS
Meant without disturbing the appearance of the fish. And the method is very similar to Chinese. Or is it the Chinese who adopted the method of our sailors.
Anna1957
Quote: MariS
without disturbing the appearance of the fish
At the same time, the fish retains its full shape, only the contour of the back looks like a comb with large teeth))) Now I rarely eat river fish very much, but I would take pictures.
MariS
Quote: Anna1957
and so would have made pictures.
And I just wanted to ask them ... In the Chinese it looks like convex scales - beautiful! And as if not the skin of a fish, but such scales ... Very beautiful!
Anna1957
Quote: MariS
like convex scales - beautiful!
I have never seen. Are there any links?
MariS
Quote: Anna1957
Are there any links?

We ate such beauty at a Chinese restaurant. But I didn't even think to look for links - I had to do it ... Thanks for the idea.

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