How to make
Clean the carp and set it aside.
For the stuffing, fry a red onion and a carrot, add a cup of rice and 500 g of minced meat, diluted in water.
I add additional water, until the rice is fully cooked + my favorite spices - I added black pepper, paprika, savory herb and a little thyme.
After the stuffing cools, stuff and sew the fish, place it in a large baking pan onto 4-5 vine twigs.
Add 50-100 ml of oil and 200 ml of water, put it in the oven at 460°F (240°C) for 20 minutes and then reduce the heat to 150°C and bake for 2 hours and make sure the water does not evaporate.
Add some of the finished stuffing on the side around the delicious stuffed carp for another 30 minutes and it's done.
The stuffed carp with rice for St. Nicholas Day is very tasty!
