Carp En Croute Recipe

Name: Carp En Croute
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None carp (about 3 lbs), scaled and gutted; 2 tbsp oil; 3 None onions, peeled and finely diced; 3/4 cup walnuts, finely chopped; 2 bunches parsley, chopped finely; 4 cup all purpose flour; 2 None black peppercorns; 1 None egg yolk; 1 tbsp double cream; None None lettuce for garnish; None None tomato for garnish; None None lemon for garnish

Servings: persons

1 None carp (about 3 lbs), scaled and gutted
2 tbsp oil
3 None onions, peeled and finely diced
3/4 cup walnuts, finely chopped
2 bunches parsley, chopped finely
4 cup all purpose flour
2 None black peppercorns
1 None egg yolk
1 tbsp double cream
None None lettuce for garnish
None None tomato for garnish
None None lemon for garnish

1
Rub the carp with salt. Heat 1 tbsp of oil in a frying pan and saute the onions briefly. Add the nuts and parsley and season to taste. Stuff the fish with the onion and herb mixture.
2
Preheat the oven to 400u00b0F. Mix the flour, 1 tbsp of salt, and 1 1/2 cups of water into a smooth dough. Roll it out thinly on a floured work surface, until it's about 14 x 14 inch square. Put the carp onto the pastry and wrap it up. Press the pastry ends together at the bottom, so that the pastry is fish-shaped. Score the fins and tail with a fork and put a peppercorn on each side as the eyes. Put the fish in a greased roasting pan, spread it with the remaining oil and bake it for 30-40 mins.
3
Whisk the egg yolks and cream together and brush the fish with this mixture 15 mins before end of baking. Serve the carp on lettuce leaves, garnished with parsley, tomatoes, and lemon.

759

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 None carp (about 3 lbs), scaled and gutted, 2 tbsp oil, 3 None onions, peeled and finely diced, 3/4 cup walnuts, finely chopped, and more.

Yes, Carp En Croute falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carp En Croute

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions