📝 About This Recipe
A centerpiece of Russian festive tables for centuries, this dish perfectly marries the richness of freshwater carp with the nutty, earthy depth of toasted buckwheat. The carp is traditionally stuffed and baked until the skin is golden and crisp, while the grains inside absorb the savory juices of the fish and sautéed forest mushrooms. It is a rustic yet elegant masterpiece that embodies the soul of Slavic hospitality and the bounty of the Russian countryside.
🥗 Ingredients
The Fish
- 2-2.5 kg Fresh Whole Carp (cleaned, scaled, and gutted; head and tail left on for presentation)
- 1 piece Lemon (half juiced, half sliced into thin rounds)
- 1.5 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Buckwheat Filling
- 1 cup Buckwheat Groats (Kasha) (toasted/roasted variety preferred)
- 1.75 cups Water or Vegetable Broth (for simmering the buckwheat)
- 2 medium Yellow Onion (finely diced)
- 250 grams Cremini or Porcini Mushrooms (cleaned and sliced)
- 3 tablespoons Unsalted Butter (divided)
- 1 piece Hard-boiled Egg (peeled and chopped (traditional addition))
- 3 tablespoons Fresh Dill (finely chopped)
The Glaze and Garnish
- 1/2 cup Sour Cream (Smetana) (full fat)
- 1 tablespoon Vegetable Oil (for greasing the pan)
- 1 handful Fresh Parsley (for garnish)
👨🍳 Instructions
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1
Rinse the carp thoroughly under cold water, ensuring all scales are removed and the cavity is clean. Pat the fish completely dry with paper towels inside and out.
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2
Using a sharp knife, make 4-5 shallow diagonal slashes on both sides of the fish. Rub the exterior and the cavity with lemon juice, salt, and black pepper. Set aside to marinate while you prepare the filling.
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3
In a small pot, bring the water or broth to a boil. Add the buckwheat groats and a pinch of salt. Cover, reduce heat to low, and simmer for 12-15 minutes until the water is absorbed. Fluff with a fork.
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4
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and sauté for 5-7 minutes until soft and translucent.
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5
Increase the heat to medium-high and add the sliced mushrooms to the onions. Cook until the mushrooms have released their moisture and turned golden brown.
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6
In a large mixing bowl, combine the cooked buckwheat, the onion-mushroom mixture, the chopped hard-boiled egg, and the fresh dill. Stir gently to combine and season with extra salt if needed.
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7
Preheat your oven to 190°C (375°F). Lightly grease a large baking dish or a rimmed baking sheet with vegetable oil.
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8
Gently stuff the buckwheat mixture into the cavity of the carp. Do not overstuff to the point of tearing, but ensure it is full. If you have leftover filling, place it around the fish in the baking dish.
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9
Secure the belly of the fish with toothpicks or kitchen twine to keep the filling inside during baking.
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10
Place the fish in the prepared baking dish. If using lemon slices, tuck them into the diagonal slashes you made earlier.
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11
Generously coat the top side of the fish with the sour cream using a brush or the back of a spoon. This will create a beautiful golden crust.
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12
Bake in the center of the oven for 45-55 minutes. The internal temperature of the fish should reach 63°C (145°F) and the skin should be browned.
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13
Halfway through baking, you can baste the fish with any juices that have accumulated in the pan for extra moisture.
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14
Remove from the oven and let the fish rest for 5-10 minutes. Remove the toothpicks or twine carefully before serving.
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15
Garnish with fresh parsley and serve warm, ideally presented whole at the center of the table.
💡 Chef's Tips
Choose a 'mirror carp' if available, as they have fewer scales and are easier to clean. To remove the 'muddy' taste sometimes associated with carp, soak the cleaned fish in milk or salted water for 30 minutes before seasoning. Ensure the buckwheat is slightly undercooked before stuffing, as it will continue to steam and absorb juices inside the fish. If the sour cream starts to brown too quickly, loosely cover the fish with a piece of aluminum foil for the last 15 minutes of baking. For an extra touch of luxury, use dried wild porcini mushrooms soaked in water instead of fresh cremini.
🍽️ Serving Suggestions
A chilled glass of dry white wine or a traditional Russian Kvass. A side of pickled cucumbers (Ogurtsy) to provide a sharp acidic contrast to the rich fish. A simple salad of fresh radishes, cucumbers, and more sour cream. Extra 'Smetana' (sour cream) served in a bowl on the side. Roasted root vegetables like carrots or parsnips.