Baked Carp with Walnut Crust and Savory Herbs
65% автентично · European Fusion
A creative take on stuffed carp, this recipe features a flavorful walnut and herb crust baked directly onto the fish, offering a delightful texture contrast.
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Съставки
- Whole carp1.5 kg
- Walnuts150 g
- Fresh dill1/2 bunch
- Fresh chives2 tbsp, chopped
- Garlic2 cloves
- Lemon juice2 tbsp
- Olive oil40 ml
- Black pepperto taste
- Saltto taste
Стъпки
- 1
Preheat oven to 190°C (375°F). Clean and scale the carp. Make shallow cuts on the sides.
- 2
In a food processor, pulse walnuts until coarsely ground. Add chopped dill, chives, minced garlic, lemon juice, 20 ml olive oil, salt, and pepper. Pulse until combined into a paste-like mixture.
- 3
Rub the carp inside and out with salt and pepper. Spread the walnut mixture evenly over the fish, pressing it gently to form a crust.
- 4
Place the carp in a baking dish. Drizzle with the remaining olive oil.
- 5
Bake for 40-50 minutes, or until the fish is cooked through and the walnut crust is golden brown and fragrant. Baste with pan juices halfway through.
- 6
Let rest for 5 minutes. Garnish with fresh dill sprigs.
