German Stuffed Christmas Carp Recipe

Serves/Makes: 8 - 10


  • 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
How to cook German Stuffed Christmas Carp:
  • 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 (more Carp recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: German (more German recipes)

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