Fish dishes are the classics of Russian cuisine and this was recognized by strictest gourmets of past centuries. Carp bakes, fries, and poaches nicely. It is the main ingredient in the Jewish dish “gefilte fish,” and is popular in Asian cuisine (especially in Chinese, Japanese, Vietnamese, Thai), extremely popular in European cuisine (Russian, Germany, Polish, Italian and so on…). The secret to successful carp cookery is to not overcook. Whichever of the following cooking methods you choose, your carp will be cooked when the flesh becomes opaque but is still moist on the inside.

Karp has been artificially bred in China as early as 1000 BC, after which it quickly gained popularity in Asia and then in Europe. In the Old World the useful properties of carp appreciated the most senior officials of States, and the fish was one of the most popular treats in Catholic monasteries and noble palaces. In today’s Czech Republic, and to this day preserved the tradition of feeding carp for Christmas table. In the US, the carp appeared only in 1877, during a severe economic downturn, when the complete collapse of the industry in the country saved only import cheap goods from abroad.

Ingredients for preparing Stuffed Carp:

Marinade (1 l water).

  • 2 ea carps
  • 1 c milk
  • 100 g stale white bread
  • 200 g fish fillet
  • 1 ea egg
  • Salt
  • Ground nutmeg
  • 100 g butter
  • 2 ea yolks
  • 2 tb sour cream
  • 4 ea onion
  • 4 ea pepper peas
  • 1 ea lemon
  • Parsley green


  • Wash carps and clean carefully.
  • Soak bread in milk.
  • Grind fish fillet with bread in a mincer, add egg, spices, sour cream and toss.
  • Stuff carps with this filling, put them in a glass baking mold, pour over broth, cover with foil and bake for 50 minutes.