Fish and seafood
Carp from Armenia’s Lake Sevan region is stuffed with walnuts, fresh dill, and mint, then cooked over coals or on a grill. The stuffing helps keep the fish moist, while the walnuts add crunch to every bite.
Combine the chopped walnuts, dill, mint, and crushed garlic in a bowl. Season with salt and black pepper.
Fill the carp’s cavity with the stuffing and secure it with toothpicks. Rub the outside with olive oil and lemon juice.
Grill over high heat for 6 minutes per side, 12 minutes total, until the skin is crisp and the flesh flakes easily.
Do not overfill the fish, or its belly may split on the grill; secure it with a toothpick or kitchen twine. Allergens: contains fish and walnuts (tree nuts).
Ustalık seviyesinde olduğu doğru ama iç harcını doldururken balık derisi iki yerden yırtıldı, kürdanla kapatmak yeterli olmadı; 12 dakikalık ızgara sürecinde harç dışarı taştı. Bir dahaki sefere ip ile dikerek bağlamayı deneyeceğim.
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