Name: Carp with Walnut Stuffing
Yield: Serves Ten
Ingredients: about 1.5 kg/3 lb whole carp, scaled, cleaned and roe reserved; 10 ml/2 tsp fresh lemon juice; pinch of cinnamon; 15 ml/1 tbsp chopped fresh parsley; 175 g/6 oz/1½ cups walnuts, chopped; 5 ml/1 tsp paprika; walnuts and fennel sprigs, to garnish; 175 ml/6 fl oz/¾ cup walnut oil; 675 g/1½ lb onions, finely sliced; salt and ground black pepper; 250 ml/8 fl oz/1 cup tomato juice; 2 tomatoes, sliced; coarse sea salt

Preparation info

Serves
Ten

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This Judaeo-Spanish walnut-stuffed fish is a favourite in the Balkans. The flamboyant stuffing and decorative coat makes it a central feature of festive gatherings.

Ingredients

about 1.5 kg/3 lb whole carp, scaled, cleaned and roe reserved
coarse sea salt

Method

Sprinkle the inside of the fish with a little sea salt. Remove any membrane or skin from the roe and roughly chop.
In a frying pan, heat the oil then cook the onions, paprika and cinnamon together until soft.
Add the roe and