Carp stuffed with buckwheat

Ingredients

Carp 2

Buckwheat 1/2 cup

Onion 2

Garlic 2 cloves

Sour cream 200 g

Breadcrumbs

Vegetable oil

Salt

Pepper

Scale the carp. Make a longitudinal incision in the belly from head to tail and remove the giblets. Remove the gills with kitchen scissors. Leave the head and tail. Rinse the fish well. Make a mesh-like pattern on the sides.

Let's make the filling. Pour the buckwheat into a hot frying pan and heat for 1 minute, stirring constantly. Boil 1 cup of water in a saucepan and add the buckwheat. Add salt, cover, and cook until all the water is absorbed.

 The groats should be slightly undercooked. Slice the onion into thin half rings and fry in vegetable oil until golden brown. Chop the garlic. Add the buckwheat porridge, 2 tablespoons of sour cream, and garlic to the pan with the onion. Mix thoroughly.

Stuff the carp with the mixture from head to tail. Pack the stuffing as tightly as possible.

Then rub the carp with salt and pepper and roll them in breadcrumbs. Place them on a baking sheet, belly to belly. Bake in a preheated oven at 200°C. After 15 minutes, remove the carp from the oven, brush with sour cream, and bake for another 15 minutes.

Enjoy!