Carp Stuffed with Buckwheat and Mushrooms

Yield: 5 servings Ingredients: 1 kg carp salt to taste ground pepper 60 g flour 60 g butter 150 g buckwheat 350 g mushroom water 50 g dry mushrooms 150 g scallions 100 g butter 2 ea. eggs Preparation: Soak dry mushrooms for 2 hours. ring to boil and cook on low heat for a half and hour. !rain mushrooms and set mushroom water aside. "ash and clean a carp. #ake a cut on the back. $ut off fins. %emove bones and internal organs through the back cut. &eave the flesh on the skin. 'illing( oil buckwheat in mushroom water until it is crumbly. $hop finely scallion and boiled mushrooms) fry in 50 g butter. eat up eggs. Stir mushrooms with onion) salt) pepper in buckwheat carefully. *hen stir in beaten eggs. Stuff the carp with a filling in back cut. Sew up the cut. Sprinkle the carp with salt) roll up in flour. 'ry the carp in 60 g butter until light golden on every side. *he time of frying is 10+20 min. ,fter that put the pan with the carp in a well+heated oven and bake until it is ready -10+12 min.. efore serving) slice the carp in portions and pour over melted butter.