Carp with Walnut Stuffing

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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

  1. Sprinkle the inside of the fish with a little sea salt. Remove any membrane or skin from the roe and roughly chop.

  2. In a frying pan, heat the oil then cook the onions, paprika and cinnamon together until soft.
  3. Add the roe and