How to make
The carp is cleaned very well from the entrails and the scales. Wash it carefully with cold water inside and out.
It is dried and poured well with the juice of one lemon. It is well salted inside and out and left in the refrigerator or in a cold place overnight.
The next day, wash under running cold water and dry it. Transfer it into a well-greased baking pan of a suitable size for the fish.
For the stuffing:
The onion is coarsely chopped, the carrots are cut into cubes and are fried together in heated oil. Stir, so that they don't burn.
As soon as the vegetables soften, paprika and 5-6 tablespoons of canned tomatoes are added.
A teaspoon of sugar is added to kill the acidity of the tomato and it is seasoned with as much salt and black pepper as you like, 2-3 pinches of savory herb and lovage and the cleaned and coarsely chopped walnuts. After a few minutes, the stuffing is pulled from the heat and left to cool.
As soon as the stuffing has cooled, the carp is stuffed and sewn.
The carp for St. Nicholas Day is drizzled with a little oil on top.
If there is any stuffing left over, distribute it in the baking pan. Add the canned tomatoes (peeled and chopped), the finely chopped parsley, the chopped clove of garlic, a little water and stir gently.
The stuffed carp is baked in an oven heated to 360°F (180°C) for about an hour, an hour and a bit, or until the fish acquires an appetizing golden color.
If necessary, during cooking, add a little water from the corner of the baking pan if necessary, so that the tomato sauce does not burn.
Serve the traditional stuffed carp whole, as it is in the baking pan.
Enjoy your meal!
