Baked Carp
Carp provides complete protein, phosphorus, and selenium, while the egg-and-onion stuffing adds choline and tenderness. Baking the whole fish keeps the meat juicy and gives the skin a golden finish.
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Inventory: Oven
5 kg
Servings: 6 (1 serving ≈ 355 gram)
Digestion time: 3 hour
Complete protein: ✔
Clean and gut the carp (1700 g), then rinse it. Hard-boil the eggs (250 g) and chop them; mince the green onion (100 g) and parsley (50 g).
Mix the eggs with the green onion and parsley, add table salt (10 g) and black pepper (2 g). Stuff the fish, brush it with olive oil (20 g), and bake at 200 °C for about 60 minutes, until the flesh is opaque and separates easily from the bones.
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