Ingredients:

  • 2 kg carp;
  • 150 g fish ROE;
  • 2 bulbs;
  • 1 egg;
  • 5 spoons of semolina;
  • 4 tbsp flour;
  • 2 tsp. of the salt;
  • 1 tbsp sunflower oil;
  • any greens.

Preparation:

  1. All carp cleaned of scale, gut and wash thoroughly both outside and inside.
  2. The prepared fish to place them in a bowl so that it ran all the excess fluid.
  3. The fish put in a deep plate. There beat the egg, add salt and 3 tbsp semolina. All mix thoroughly and leave to stand for 8-10 minutes. During this time, semolina should have a good swell.
  4. In another bowl combine the flour, salt and 2 spoons of semolina. This mass will serve as a breading for fish.
  5. Favorite herbs to wash, shake off water and finely chop with a knife. Onion peeled, cut into thick rings and dismantle hands into small rings.
  6. Take a rectangular baking pan and thoroughly grease it with oil using a silicone brush.
  7. Each carp dipped in the batter and put in a baking dish so that the abdomen of the carcass looked up, and the back touch the bottom. This procedure is repeated until then, until the end of the fish, and not filled form.
  8. Next you need to stuff the carp. To do it open the belly of one carcass, pour in 2 tbsp caviar-semolina filling, on top of the filling, place a pinch of greens and gently close the belly. This procedure to be done with the whole fish.
  9. Around stuffed carp spread onion rings.
  10. Form tighten foil and send for 40 minutes in the oven, preheated to 160-180 degrees.
  11. After this time remove foil, and bake for another 15-20 minutes to make sure she flushed and done.
  12. Carp baked with eggs, remove from the oven, garnish with sprigs of greenery and green onions, served directly in the form.