German Stuffed Christmas Carp Recipe

Serves/Makes: 8 – 10

Ingredients:

• 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
• 1 ripe banana
• 2 tomatoes
• 2 onions
• 1 orange
• 1 pinch powdered ginger
• Pepper, to taste
• 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.

Notes:
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.

Comment:
*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

Main Ingredient: Carp
Preparation Method: Baked
Cuisine: German