Stuffed Carp

Rinse carp inside and out under running water. Soak the mushrooms in warm water. Finely dice onions, cut cleaned leek into thin rings. Sauté onions and leek in melted fat for 5 minutes on 2 or possibly automatic cooking plate 4-5. Squeeze mushrooms well, chop, add to leek form and steam for 2 min.

Remove crust from toast, cut into cubes, drizzle with white wine, soak, crumble bread and add to leek and mushroom mixture. Fold in crème or whipped cream fraîche, pepper, salt and cayenne pepper. Finally, add chopped parsley.

Season the carp inside and out with salt. Fill with a third of the leek and mushroom mixture. Spread a deep plate with another third of the mixture, place the carp on it, spread the remaining mixture on the carp. Cover the plate with roasting foil or aluminum foil, cook in oven until done.

Circuit:

180-200 °C , 2nd slide rack v. U.

180-200 °C , convection oven

55-60 min.

Serve with parsley potatoes.

of Hamburgische Electricitätswerke Ag

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