Description
Of all river fish are most fond of carp meat are tasty, I think even a little sweet... This recipe presented me as the dish of the Jewish cuisine, which I, frankly, I'm not sure... Juicy, spicy and very tasty...
Ingredients
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Carp
1 kg
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Garlic
2 tooth
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Greens
2 coup
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Walnuts
50 g
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Onion
1 piece
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Lemon
0.5 piece
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Salt
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Black pepper
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Cinnamon
0.5 tsp
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Tomato paste
200 g
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Water
50 ml
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Vegetable oil
Cooking
Carp to clean, gut. Garlic cut into slices. Carp to make cuts, to put the garlic slices.
Onion cut into cubes. Fry in vegetable oil. Greens chopped. Nuts fry, to chop. Lemon peel, flesh cut into cubes. Mix all ingredients, add salt, pepper and cinnamon.
Stuff the carp 2/3 of the mixture.
Put carp on a greased vegetable oil a baking sheet. The remaining stuffing to spread on the carcass. Mix tomato paste with water and pour carp with the mixture. Put in a preheated 170 degree oven for 40 minutes.
Bon appetit!!!
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