Pike perch papillotes filled with mushrooms

Delicious Recipe for Oven-Baked Stuffed Carp with Mushrooms

If you're looking for a fish recipe that impresses with flavor and presentation, you've come to the right place. Stuffed carp with mushrooms, prepared in papillote style, is an excellent option for a special lunch or dinner. This recipe combines the fragrance of mushrooms with the tender texture of the fish, and the cooking method wrapped in parchment paper preserves all the delicious flavors and juices. I invite you to discover the necessary steps to achieve a wonderful dish, but first, let's find out some details about the required ingredients and their benefits.

Preparation time: 15 minutes
Baking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Ingredients:
- 2 carp fillets (approximately 300-400g each)
- 6 mushrooms (preferably champignon or shiitake)
- 50g butter
- 1 small onion
- 3 cloves of garlic
- 1 pinch of nutmeg
- Salt and pepper to taste
- 1 small bunch of fresh parsley
- 1 tablespoon of tomato paste
- Olive oil for drizzling

Instructions:

Step 1: Preparing the ingredients
Start by washing the carp fillets well under cold running water. Then, pat them dry with a paper towel to remove excess water. Sprinkle salt and pepper on both sides of the fillets and set them aside to absorb the flavors.

Step 2: Cooking the filling
In a pan, melt the butter over medium heat. Add the diced mushrooms, chopped onion, and minced garlic. Sauté for 5-7 minutes until the mushrooms become soft and the onion turns translucent. Add the chopped parsley, nutmeg, tomato paste, salt, and pepper. Mix well and let the mixture simmer until the liquid reduces significantly. Remove the pan from the heat and let the filling cool slightly.

Step 3: Assembling the dish
On each carp fillet, place a generous portion of the mushroom filling. Cover with the other fillet, thus creating a stuffed fish "sandwich." Use toothpicks to secure the two fillets together so that the filling doesn’t escape during baking.

Step 4: Baking in the oven
Cut two pieces of parchment paper large enough to wrap each portion of carp. Place each portion on the paper and drizzle a tablespoon of olive oil on top. Gather the ends of the paper, tying them securely so that the filling stays inside. Place the packets on a baking tray.

Step 5: Baking
Preheat the oven to 180°C. Place the tray in the oven and let it cook for 30 minutes. Five minutes before it’s done, gently open the parchment packets to allow the fish to brown nicely.

Step 6: Serving
Once the carp is cooked, remove the tray from the oven and let the dish cool for a few minutes. Serve it with fresh lemon slices, which will add a touch of acidity and freshness, perfectly complementing the rich flavor of the fish.

Helpful tips:
- Choose fresh ingredients for the best results. Fresh fish is always preferable.
- If you don’t have mushrooms available, you can experiment with other vegetables, such as zucchini or bell peppers.
- You can also add other spices, such as dill or thyme, to vary the flavors.

Nutritional benefits:
Carp is an excellent source of protein, omega-3 fatty acids, and B vitamins. Mushrooms, on the other hand, are rich in antioxidants, fiber, and vitamin D, making them a healthy ingredient that perfectly complements the dish.

Frequently asked questions:
1. Can I use another type of fish?
Yes, the papillote cooking method works well for most fish, such as salmon or sea bream.

2. How can I customize this recipe?
You can add various vegetables or herbs according to your preferences. You can also experiment with different types of oils or sauces.

3. What side dishes go best?
Mashed potatoes or a fresh green salad are excellent side dishes that complement this dish.

This stuffed carp with mushrooms recipe is not only delicious but also easy to prepare. Whether you serve it on a special occasion or simply as a weekly dinner, it will surely bring joy to your meals. I encourage you to try this recipe and share the results with your loved ones. Bon appétit!