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🍽️ Carp Stuffed with Buckwheat and Vegetables

538 kcal · 30 min · 4 servings

Ingredients

• 250 g Buckwheat
• Salt
• 2 Onions
• 200 g Chanterelles
• 150 g Pumpkin flesh (Hokkaido)
• 2 tbsp Olive oil
• 1 tbsp fresh chopped Rosemary
• 1 tbsp fresh chopped Parsley
• 2 tbsp dried Cranberries
• 1 dash Lemon juice
• White pepper
• 2 Carp á approx. 1.5 kg (ready for the kitchen and without head)
• 1 tbsp Butter
• 250 ml Fish stock
• Rosemary (for garnish)
• Lemons (for garnish)

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Cook the buckwheat for about 10 minutes until it is still al dente.
3. 3. Drain the buckwheat and let it drip dry.
4. 4. Peel the onions and dice them finely.
5. 5. Clean the chanterelles and chop them small.
6. 6. Cut the pumpkin flesh into small pieces.
7. 7. Heat oil in a pan.
8. 8. Sauté the onions, chanterelles, and pumpkin for 2 to 3 minutes.
9. 9. Remove the pan from the heat.
10. 10. Mix rosemary, parsley, and cranberries into the buckwheat.
11. 11. Season the mixture with lemon juice, salt, and pepper.
12. 12. Preheat the oven to 180 degrees.
13. 13. Set the oven to top and bottom heat.
14. 14. Rinse the carp.
15. 15. Pat the fish dry.
16. 16. Score the fillets on both sides two or three times.
17. 17. Season the fish all over with salt and pepper.
18. 18. Place butter flakes on the fish.
19. 19. Place the fish in a baking dish or casserole.
20. 20. Fill the fish with the buckwheat vegetable mixture.
21. 21. Pour some stock over the fish.
22. 22. Bake the fish for about 50 minutes.
23. 23. Add more stock if needed.
24. 24. Pour the stock over the fish from time to time.
25. 25. Serve the carp on a plate.
26. 26. Decorate it with a sprig of rosemary.
27. 27. Decorate it with lemon slices.

Nutrition per serving

• kcal: 538
• Protein: 39 g · Fett/Fat: 17 g · Carbs: 54 g