|Carp||1.2 kg (2 medium whole fish with heads and innards)|
|For the broth:|
|Onions||100 g (1 onion)|
|Carrots||100 g (1 carrot)|
|Parsley root||50 g (2-3 roots)|
|Salt||8 g (2/3 tsp)|
|For the stuffing|
|Onions||100 g (1 onion)|
|Oil||15 ml (1 tbsp)|
|Egg||1 gr (or without egg)|
|Semolina||15 g (1 tbsp)|
|Salt||10 g (1 tsp)|
|Sugar||4 g (1/2 tsp)|
|White pepper||1 g (1 pinch)|
Stuffed fish – what a stunning modern Ukrainian recipe! You take simple ingredients – a plain carp, root vegetables, spices – apply some time and effort, and there you are: not an ordinary stuffed carp, but dainty, melt-in-the-mouth fish!
Remove head by cutting just under the pectoral fins. Pull the gills and eyes off the head,without making an abdominal incision, remove all the innards and discard. Rinse the heads and fish out, then scale the carp and collect the heads and scales.
Pull the skin with the fingers then shoving the forefinger into the cavity separate so much skin from the side as you can escaping the area of fins. Then cut the fins and tails off (it can be easily done with the scissors) inside and outside the fish leaving a small amount of them in the skin. Collect the tails and the fins either.
Do not worry about occasionally torn skin – you can easily sew it up. Cut the fillet off the bones (to make it thoroghly dip the backbone into a boiling water for 1 minute then take the remaining fillet away). Place the prepared fillet and skin aside into the fridge for a while.
Pour over the heads, scales, backbones, tails and fins with 1 l of cold water. Bring it to the boil, remove the foam and simmer for 2 hours. Be careful about simmering – do not let the water boil and the broth called court bouillon will be transparent. Then remove the first layer of peels from the first onion, peel the carrots and parsley root, dip into the broth and keep simmering for 1 hour.
Meanwhile peel the second onion, cut into pieces and stir-fry until transparent, then remove it from the heat and let cool. Then blend the mixture of the fillet, fried onion, semolina and egg (if one does not add the egg it will be 100% food for fasting days). Season the blended stuffing with the salt (about 1 tsp salt), sugar, pepper to taste and mix well.
Spoon the skins with the blended stuffing, sew up the cavities and smooth the surface of the fish with fingers. Season the broth with the salt, bay leaf or allspice to taste.
Lay a wok or a casserole pan with a clean cotton or flax cloth. Place the stuffed fish, pour over the broth and arrange the bones and vegetables among them. Cover the wok and let it simmer for about 40 minutes more.
Arrange prepared fish on a proper plate, remove the thread and pour over the broth through a sieve. You can decorate the dish with vegetables to your taste then keep the stuffed fish in the fridge for 12-15 hours (it will take the natural gelatine from the fish bones more to refridgerate until set than the one from the pack).
When everybody are at the dining table – hurrah! you offer guests something a bit special and impressive, this stuffed fish for sure will be a winner.