Carp in coat of dough

Name: Carp in coat of dough
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 ready-to-cook carp (approx. 1,5 kg); 7-10 Tbsp Salt; 3 Onions; 100 g Walnut kernels; 2 Federation Parsley; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 500 g Flour; 2 black peppercorns; 1 Egg yolk (size M); 1 TABLESPOON Whipped cream; 7-10 Tbsp Grease; 7-10 Tbsp lettuce, parsley, tomato and lemon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 ready-to-cook carp (approx. 1,5 kg)
7-10 Tbsp Salt
3 Onions
100 g Walnut kernels
2 Federation Parsley
2 TABLESPOONS Oil
7-10 Tbsp Pepper
500 g Flour
2 black peppercorns
1 Egg yolk (size M)
1 TABLESPOON Whipped cream
7-10 Tbsp Grease
7-10 Tbsp lettuce, parsley, tomato and lemon

Directions

1
Wash the carp, dab dry and rub with salt. Peel and finely chop the onions. Finely chop the nuts. Wash parsley, dab dry and chop finely. Heat 1 tablespoon of oil in a frying pan, fry the onions until translucent, add the nuts and parsley and season with salt and pepper. Fill the fish with the onion-herb mixture and close (or sew) the opening. Knead flour, salt and about 350 ml water to a smooth dough.
2
Roll out the dough thinly (approx. 35x35 cm) on a floured work surface so that the fish can be wrapped around it. Place the fish on the dough, wrap the dough around it and press together at the bottom so that the fish body can be seen. Press the fins and tail together with a fork and place 1 peppercorn on each as an eye. Place the fish in a greased fat pan, brush with the remaining oil and bake in a preheated oven (electric range: 200 °C / gas: level 3) for 30-40 minutes. Whisk egg yolk and cream. 15 minutes before the end of the baking time, brush the fish with egg yolk. Arrange carp on lettuce leaves and serve garnished with parsley, tomato rose and lemon rose as desired