How To Cook Stuffed Carp With Velute Sauce - Recipe

Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Stuffed Carp With Velute Sauce - Recipe. Learn how to cook "Stuffed carp with Velute sauce". Delicious recipe..

Necessary products:

800 grams of carp
150 grams of perch fillet
1 onion
40 grams of white bread
1 carrot
1 egg
4 tablespoons oil
white pepper and salt to taste

For the broth:

1 carrot
1 onion
1 tbsp sugar
2-4 cloves
5 grains of black pepper
2 bay leaves
salt to taste
parsley, dill - 1-2 stalks

For the sauce:

20 grams of butter
20 grams of flour
40 ml of white wine
250 ml of fish broth

Method of preparation:

Clean the carp, removing the scales and entrails and cut it from the side of the belly. Then carefully and with a sharp knife fillet the fish. The places where the skin connects with the fins, cut with scissors. Break the spine in the head and tail area, trying not to damage the connection of the skin with these parts. Separate the remaining meat on the spine, and leave it yourself - you will need it for the broth.

Finely chop the onion and grate the carrot. Fry half of the onion together with the carrot in oil. Grind the separated meat, the perch fillet and the mixture of carrots and onions with the help of a blender. Add soaked in water and mashed bread, salt and white pepper to taste, the rest finely chopped raw onion, egg. Knead the minced meat well until a homogeneous mixture is obtained.

Fill the carp with the minced meat, giving the appearance of a whole fish. Put it in a baking dish with a lid, add the spine, carrots and onions, cut into large pieces, cloves and black peppercorns, bay leaves, sugar and green spices. Pour enough water to cover the carp, add salt. Close the pan with the lid and place in the oven. Leave to cook for 1 hour and 20 minutes at 180 degrees.

Allow the finished carp to cool in the broth.

Preparation of the sauce:

Melt the butter in a pan, add the flour and fry, stirring constantly until light pink. Then add the broth obtained from the preparation of fish and white wine. Boil for 10 minutes on low heat.

Cut the carp into pieces, garnish with lettuce, lemon slices and olives. Serve with sauce!

Enjoy!

How To Cook Stuffed Carp With Velute Sauce - Recipe

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