Carp With Salmon Filling

A simple guide to making a delicious whole deboned carp stuffed with salmon and cheese. This is an incredible dish!
Ingredients:
Carp - 3 pounds (1500 gr)
Salmon - 12 oz (350 gr)
Cheddar - 10 oz (300 gr)
Single cream - 1 cup
Egg - 1
Starch - 3 scant tsp. (½ oz)
Salt 2 Tsp
Pepper
Herbs de Provence
Lemon juice - 2 tbsp.
1. Scale the carp, remove gills. Using a sharp knife, make two incisions along the sides of the dorsal fin. With smooth movements separate the carp’s fillet from the bones. It is very undesirable to damage the skin.
2. Cut a spine with a knife or kitchen scissors, first at the tail side, then near the head. Go on separating fillet, while struggling with bottom carp’s side don’t damage the gallbladder, if you will the taste of carp would be hard to improve afterwards.
3. Begin to separate the skeleton starting from the tail. Immediately wash the fish and dry with a paper towel. Remove small bones in carp fillets.
4. Sprinkle the fish with lemon juice, salt, pepper and dust 1 Tsp. starch (in order for the filling to incorporate with carp), and put in the fridge while preparing the filling.
5. Remove scales from the salmon, wash, cut into small pieces. Add grated cheese, 2 scant tsp. of starch, mix. Add cream, egg and herbs de Provence. Blend well with a blender.
6. Fill the carp with stuffing. Then sew the upper side of carp with a regular thread and needle and cover with lemon slices. Put into preheated oven 340°F (170°C) for 1 hour.
Serve hot.
Enjoy!
Music: Rollin at Beach Party by Kevin MacLeod is licensed under a Creative Commons Attribution
licence (creativecommons.org/licenses/...)
freemusicarchive.org/music/Kev...
Artist: incompetech.com/

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Waste of salmon