You will need
    • carp weighing 1.5-2 kg;
    • 100 grams of cheese;
    • 100 g mushrooms;
    • bulb;
    • black pepper
    • salt
    • oil.
The advantage of carp is that it is one of the few river fish with big bones which can be stuffed without too much difficulty in her future eating. In order that the bones were larger, it is advisable to purchase a fish weighing over a kilogram. It must be cleaned of scale, cut off the fins, gut the insides and rinse well. Cut off the head or not – a private affair of each family. On one side of the head, fins and tail can be further to cook fish soup, but on the other hand, fish without a head when the flow does not look so impressive.
After the fish is washed, it is necessary to prepare the stuffing. The classic and most simple option is onion, roughly chopped, fried in oil with mushrooms. For this fit normal mushrooms that you can buy in any store. When cooking them, you need to rinse well to get rid of possible particles of the earth. When the filling has cooled, it is mixed with cheese, grated or crushed cubes.
Before stuffed carp, it is necessary to get rid of excess water with a paper towel and evenly season with salt inside the abdomen and outside. Spices are added to taste, but the versatile fish can be considered to be black pepper. The abdomen of the fish is stuffed with a filling, then you can sew it using Gypsy needle and thick thread or leave intact. In the first case, all the stuffing will remain inside the fish, and the second will inevitably leak out, but the taste of food is not affected. If the abdomen was sewn up, before serving, the thread you want to delete.
To bake carp need in the oven. It takes 40 minutes for a 1.5-2 pound fish at a temperature of 180 degrees. Baking tray pre-greased with vegetable oil. If the fish top starts to burn, it is necessary to periodically pour the juice flowing on a baking sheet.