Baked carp stuffed with wild mushrooms is a simple yet delicious dish that combines the mild taste of fish with the rich flavor of mushrooms. It’s a comforting meal that’s perfect for anyone who loves good food. The carp is baked to perfection, making it tender and juicy, and the wild mushrooms add a wonderful earthy taste.
The fish can be cooked either in an oven or a smoker. We opted for the smoker, as the smoky flavor truly enhances the carp’s taste, and we took advantage of a warmer winter day, perfect for spending time by the lake. Rest assured, even when prepared in your home oven, this dish will be just as delightful.
We are excited to introduce to you our recipe. Next, we will guide you through all the essential steps needed to create this delightful dish, ensuring you can bring this culinary masterpiece to life in your own kitchen with ease and confidence.
Start by descaling the fish, then rinse it thoroughly with water. Carefully fillet the fish along its spine on both sides, leaving the belly intact. Once stuffed, we’ll sew it back up so it appears as if whole.
Remove the fish’s innards and gills, and if it has roe, set it aside – it can be used to make a sensational fish roe dip. Cut the fish’s backbone and ribs altogether using kitchen shears, and remove them. You can keep these parts to make a flavorful fish soup.
Wash the fish well with plenty of water and season it with salt and pepper. Set it aside while you prepare the other ingredients, allowing it time to absorb the salt. If the weather is cold and you have the option, hang the fish outside in the wind. This helps it dry out better and cook faster.
Clean and thoroughly wash all the ingredients for the stuffing. Finely chop the onion, leeks, and garlic. Dice the apples, mushrooms, and bread slices.
Begin by sautéing the onion, leeks, and garlic in a pan over medium heat for a few minutes, then add the mushrooms and increase the heat. Sauté until they are golden brown. Next, add the apples and bread, season with salt and pepper, and cook for a few more minutes, stirring often.
Finally, chop the parsley and stir it into the stuffing. Remove the pan from the heat and let it cool for a few minutes.
Sew the head and sides of the carp’s body using a needle and kitchen string to create a better opening for stuffing.
Then, add the stuffing inside and sew along the back of the carp. Finally, before the last few stitches, make sure to add all the stuffing inside.
Preheat the oven or smoker to 180 degrees Celsius, and bake the carp for one hour and thirty minutes.
You can occasionally brush the carp with a little olive oil to create a crispy and beautiful crust.
Serve and enjoy this dish warm, or let it cool and store it in the refrigerator to be served later, simply reheating it in the oven.
Join us in our latest video where we’ll take you through the delightful process of cooking this recipe. This dish is a perfect blend of rustic charm and gourmet flavors, easy enough for any home cook to master.
Yes, baked carp can be prepared in advance, stored in the refrigerator, and reheated before serving.
A common misconception is that carp has a muddy taste, but this largely depends on the quality of the water in which it was caught. Proper cleaning and cooking can result in a delicious meal.
Fresh carp should be gutted and cleaned as soon as possible and stored in the coldest part of the refrigerator, ideally on ice. It’s best consumed within 1-2 days of catching or purchasing.
Andrei Dumitrascu is the creative force behind our website. With a lifetime of experience on the water and an insatiable love for the culinary arts, he is not just a passionate angler but also a seasoned chef.
By signing up you agree to receive fishing, foraging and cooking news. See Privacy Policy.