Carp with rice, leek, raisins and nuts
A recipe by chef Ivan Manchev: whole carp stuffed with a leek-rice-raisin-walnut filling, wrapped in foil and roasted.
Ingredients
| 1 | carp (just over 1.5 kg) |
| 100 грама | blanched long-grain rice (the specialist chose Tiradell) |
| 50 грама | walnuts |
| 50 грама | raisins (Manchev used Belbake) |
| 150 грама | leek (1-2 stalks) |
| 50 мл | olive oil (Ivan Manchev chose Promienna) |
| — | salt and black pepper to taste |
| 1 | sprig of fresh lovage |
| ½ връзка | parsley |
| — | lemon and parsley for garnish |
Instructions
- Clean the fish well and rub it inside and out with salt and black pepper.
- Make the filling by first sautéing the leek, raisins and parsley in advance. Heat the olive oil and pour in first the leek, then add the parsley, lovage and rice, together with 200 ml water. Leave to cook over low heat, stirring periodically until the liquid is absorbed. Then add the raisins and nuts and season with salt and pepper. The filling is now ready.
- Fill the carp with the sauté, sew it up and place it in a tray, wrapping it well with aluminium foil.
- Bake for 1 hour at 180 degrees, then unwrap the fish and finish baking at 220 degrees until the skin becomes crispy, brownish and irresistibly appetizing.
- Serve with lemon slices and finely chopped fresh parsley.