STUFFED KARP FROM OKSA IN ASPICK
Gut and scale the carp. Cut the meat and bones off the skin with a sharp knife - do it carefully so as not to damage the skin.
Boil the broth and add the meat removed from the carp. When the meat is white remove the bones. Mince the meat with cooked mushrooms, fillets and chopped onion fried in butter. Add the breadcrumbs and egg, mix and season to taste. Stuff the carp skin.
Pour the strained broth into the roasting pan. Place the fish in it and cook for about 20 minutes, turn around and cook for another 20 minutes over medium heat. When cooked, remove the carp onto a platter. Garnish with carrots and mushrooms. Mix the rest of the broth with gelatin , season, strain and pour it over the fish. Decorate and put in the fridge to set.
1-2 kg carp from Oksa
carrot, a piece of leek, celery, a few dried mushrooms, spices
20g of gelatin per 1 liter of broth
0,7 kg of any fish fillets
2 tablespoons breadcrumbs
50 grams of dried mushrooms (cooked)
salt and pepper