Stuffed Carp

Name: Stuffed Carp
Cuisine: Northern Europe
Ingredients: ¼ lb. (120 g.) mushrooms, finely sliced and sautéd in butter; ¼ lb. (120 g.) mushrooms, finely sliced and sautéd in butter; a little fennel and tarragon, fresh or dried; a little fennel and tarragon, fresh or dried; 2 eggs; ¼ lb. (120 g.) butter; another small carp or a trout; another small carp or a trout; panada of ½ lb. (240 g.) of fine breadcrumbs soaked in ¼ pint (1½ dl.) boiling milk; panada of ½ lb. (240 g.) of fine breadcrumbs soaked in ¼ pint (1½ dl.) boiling milk; salt, black pepper; salt, black pepper; 2 teaspoons finely chopped parsley

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

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.).

Ingredients

For the stuffing

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

Europe
United Kingdom
Fish course
Pescatarian
England

Method

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