Name: Carp Stuffed with Baked Fruit
Yield: Serves 4
Cuisine: French
Ingredients: 1 teaspoon cinnamon; ⅓ cup clarified butter; salt and pepper; 1 teaspoon sugar; 1 teaspoon powdered ginger; 1 pound pitted dates (about 3-3½ cups); 2½ tablespoons cooked rice; 4-pound carp; 1 onion, chopped; 4 ounces blanched almonds, slivered (about 1 cup); 2 ounces ground almonds (about ⅔ cup)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

This is a dish that recurs throughout central Europe and the Levant and is a French-Jewish recipe from the celebrated Mme. Zette Guinadeau. It is very good and different. Get your fish vendor to scale, clean, and gut the fish and remove the backbone, but leave the head and tail on.

Ingredients

4-pound carp
2½ tablespoons cooked rice
4 ounces

Method

Soak the carp for 15 minutes in water to remove any muddy flavor, dry well, and rub with salt and pepper. Mix the rice and the slivered almonds, and then add half the ginger, sugar, half the cinnamon, and 2 tablespoons butter. Stuff the dates with the rice mixture and stuff the fish with the stuffed dates and sew it up.

Preheat the oven to