Carp from the shores of Armenia's Lake Sevan is stuffed with walnuts, fresh dill and mint before grilling over charcoal. The stuffing keeps the flesh moist while the walnuts add a distinct crunch to every bite.
Mix the chopped walnuts, dill, mint and crushed garlic in a bowl and season with salt and black pepper.
Fill the carp's belly cavity with the mixture and close it with toothpicks; rub the outside with olive oil and lemon juice.
Grill over hot coals for 6 minutes per side, 12 minutes total, until the skin crisps and the flesh flakes easily.
Don't overstuff the fish or the belly may tear on the grill; close it with toothpicks or kitchen string. Allergens: contains fish and tree nuts (walnut).
If you can't find carp, sea bream or sea bass work too, though cooking time will vary with the size of the fish.
Admin DadaGastro · verified in test kitchenUstalık 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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