Description
Carp baked in the oven with the rice-vegetable filling. Delicate fish with a very flavorful filling will not leave anyone indifferent. Served baked fish with cranberry sauce D arbo and slices of lime.
Ingredients
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Fish
1.5 kg
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Berry sauce
3 Tbsp
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Figure
0.5 cup
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Carrots
1 piece
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Onion
1 piece
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Cheese
50 g
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Wheat flakes
0.5 cup
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Sour cream
1 Tbsp
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Chicken egg
1 piece
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Greens
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Salt
-
Seasoning
Cooking
Carp to clean, gut, trim the fins. Well wash the fish in water. You should then RUB the carp with salt and seasoning for fish. Defer carp aside and prepare the filling.
Boil the rice in salted water until tender. Carrots grate on a coarse grater, onion finely chopped. Add carrots and onions to the rice. Mix well. Season with salt to taste.
Cut cheese into cubes and add to the stuffing. Mix well and add the greens.
Stuff fish and fasten with toothpicks to keep the stuffing from falling out.
On top of the fish to grease with sour cream (except the head) and sprinkle with millet flakes. Put the fish in the sleeve for baking. Bake in preheated oven for about 1 hour on low heat.
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