Stuffed Carp in the Eastern Style with Rice and Vegetables

1. 1 Carppack 1 kg ≈ $7.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 250 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 70 g
3. 3 Carrots≈ $1.50 per kg 20 g
4. 4 Onions≈ $1.60 per kg 45 g
5. 5 Lemon≈ $4.70 per kg 25 g
6. 6 Mayonnaise 15 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Italian herbs 2 g
9. 9 Sunflower oil 10 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Clean the carp¹, rinse it, season with salt, rub with Italian herbs and lemon⁵ juice, and let it marinate for 30 minutes.

2. Rinse the rice and parboil it in salted water for 10 minutes until just tender, then drain.

3. Chop the onion⁴ and grate the carrot³, then sauté in oil for 7 minutes until soft. Stir in chopped dill⁷ and remove from heat.

4. Preheat the oven to 375°F (190°C). Mix half the filling with the rice and spread it on foil.

5. Stuff the carp¹’s cavity with the remaining filling, secure with toothpicks, brush with mayonnaise, and place on the rice.

6. Wrap tightly in foil and bake for 40 minutes.

7. Unwrap the foil and bake for another 15 minutes until the skin is golden and the fish is done—flaky and easily separating from the bone.