- 1,5 – 2 kg whole carp
- 1 big carrot
- 2 medium bulb onions
- 1 lemon
- 1/2 kg champignons
- sour cream (20 – 25% fat)
- salt – to taste
- vegetable oil
- 1 fresh cucumber
- 1 fresh tomato
- 1 fresh sweet pepper
Scale and rinse fish well. Do not remove the head and tail. Squeeze half of the lemon. Combine juice, salt and spices. Grate the inside and outside of the carp with the prepared mixture.
Peel and dice the bulb onions. Peel and grate the carrot. Peel and slice the mushrooms.
Preheat the frying pan and fry the bulb onions until they are soft and translucent. Then add the mushrooms and carrot. Mix everything thoroughly and cook over medium heat. Don’t cover the lid. The ingredients should get a golden color. However do not overdo the stuffing. In other way you will spoil the taste of the dish.
Stuff the carp with the prepared mixture. Sew up the fish with a thread in order to prevent the juice leaking out. Make cuts on the fish trunk and place the pieces of the lemon there. Grease the fish with sour cream on every side.
Preheat the oven to 180°C and bake the carp for 1 hour. Grease the fish with sour cream a couple times during the baking.
Let the fish cool and place it on a fish platter. Remove the threads. Decorate the dish with the sliced cucumber, tomato and sweet pepper. The carp itself can be decorated with mayonnaise or sour cream by the help of a pastry tube.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for fish with mushroom and carrot filling? If so, please let us know in the comments below or write us an e-mail.