Stuffed Roasted Christmas Carp


Stuffed Roasted Christmas Carp


1 (1.4 kg (3 lb) carp, cleaned
salt and pepper


50g butter
1 onion, diced
1 tbsp chopped parsley
1 tsp chives
120g fresh white breadcrumbs
3 eggs, beaten
350 g mushrooms, chopped
75 ml red wine (optional)


Scale the carp, cutting off the fins and thoroughly washing the body cavity

Sprinkle with salt and pepper and set aside

To make the stuffing, melt the butter in a saucepan, add the onion and fry gently for 3-4 minutes until soft

Remove from the heat and add the herbs and breadcrumbs, with the beaten eggs. Set aside for 10 minutes. Stir in the mushrooms and moisten with the red wine, if necessary. Add plenty of salt and pepper, and stir well.

Stuff the cavity of the carp, secure the opening with a skewer to keep it closed and wrap the fish securely in greased foil. Place in a deep roasting tin and add water to cover. Bring to just below boiling point, lower the heat, cover and simmer for 25 minutes.

Lift out the carp, remove the foil and transfer to a warmed serving dish

Products Used

KitchenCraft Fish Scaler 

MasterClass Vitreous Enamel Roasting Pan 

KitchenCraft Pack of Six 15cm Flat Sided Skewers 

KitchenCraft Stainless Steel 12cm Extra Deep Saucepan