Baked Carp with Onion-Egg Stuffing

1. 1 Carppack 1 kg ≈ $7.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 250 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Sunflower oil 15 ml
5. 5 Salt 2 g
6. 6 Ground black pepper 1 g

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

Method

1. Clean the carp¹, remove the innards and gills, rinse and pat dry inside and out, then season generously with salt and pepper.

2. Boil an egg for 10 minutes, cool, and peel.

3. Preheat the oven to 350°F (180°C).

4. Finely chop the onion³ and sauté in half the butter for 7 minutes until soft and lightly golden.

5. Chop the egg finely, mix with the onion³, and season with salt and pepper.

6. Stuff the carp¹’s cavity with the filling, place on a baking sheet lined with the remaining butter, and bake at 350°F (180°C) for 30–35 minutes, basting with its own juices every 10 minutes, until the flesh is tender and pulls away from the bone.