Post by Frank on Jun 3, 2005 12:50:29 GMT -5
Baked carp with stuffing
1 carp, fleeced or skinned, head and/or tail removed
2 cups soft bread crumbs
1 tsp. grated onion
1/2 cup chopped celery
1 tbsp. lemon juice
1/2 tsp. salt
3 tbsp. melted butter
2 tbsp. water
2 tbsp. minced parsley
1 cup cooked rice
1/2 lb. mushrooms
Clean and dry fish. Rub inside and out with salt. Mix stuffing and stuff fish; covering the exposed stuffing with foil. Brush the outside of the fish with butter or margarine. Bake at 375oF, 15 minutes per pound.
1 carp, fleeced or skinned, head and/or tail removed
2 cups soft bread crumbs
1 tsp. grated onion
1/2 cup chopped celery
1 tbsp. lemon juice
1/2 tsp. salt
3 tbsp. melted butter
2 tbsp. water
2 tbsp. minced parsley
1 cup cooked rice
1/2 lb. mushrooms
Clean and dry fish. Rub inside and out with salt. Mix stuffing and stuff fish; covering the exposed stuffing with foil. Brush the outside of the fish with butter or margarine. Bake at 375oF, 15 minutes per pound.
