Stuffed Carp

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Also traditional. Prepare exactly as previous recipe but stuff the carp as follows, using a fish of at least 4 lb. (2 k.).


For the stuffing

  • another small carp or a trout
  • panada of ½ lb. (240 g.) of fine breadcrumbs


Poach the little carp or trout for 10 minutes in salted water while you prepare the crumbs. Lift the fish, remove all the flesh from the skin and bone and flake finely. Work it into the butter and blend with all the other ingredients, including the panada. Finally, blend in 2 eggs, and when quite smooth fill the large carp and sew up the belly.

Make any surplus forcemeat into balls, flo