8 - 10
How to cook German Stuffed Christmas Carp
- 1 whole carp (about 5 - 6 pounds), cleaned
- Vinegar or lemon juice
- Fondor*, to taste
- Salt, to taste
- Herbs of Provence
- 1 ounce butter or margarine Banana Stuffing:
- 1 ripe banana
- 2 tomatoes
- 2 onions
- 1 orange
- 1 pinch powdered ginger
- Pepper, to taste Banana Curry Sauce:
- 2 ripe bananas
- 1 packet instant curry sauce
- 2 tablespoons cream
- 1 pinch sugar
- Carefully wash the carp. Sprinkle with vinegar or lemon juice, season on the inside with salt, Fondor and herbs of Provence.
- Pour boiling water on tomatoes, skin and remove the seeds, and dice flesh. Segment the orange and slice the banana. Mix everything together then season with pepper and powdered ginger.
- Fill the carp with the stuffing and pin together with small wooden skewers.
- Place in an oval ovenproof dish. Melt butter or margarine and pour it over the carp.
- Cook in the oven about 45 minuets. (350°F/180°C, 2nd shelf from the bottom of the oven.)
- To make the sauce, boil 1 cup water, stir in the curry sauce and leave to boil for 1 minute. Skin the bananas and puree, mix into the sauce and add cream and sugar to taste.
- Pour the sauce over the carp and bake for 10 minutes.
If possible, buy a whole live carp for this recipe. If you cannot find carp, use any medium-sized freshwater fish. However, the carp is said to have some special qualities, so try your best to find one.
*Maggi Fondor is a delicious German all-purpose seasoning salt that's completely vegetarian.
This recipe for German Stuffed Christmas Carp serves/makes: 8 - 10
The German Stuffed Christmas Carp recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Carp
Preparation Method: Baked