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Carroo Fuinnt (Baked Carp )
Carroo Fuinnt (Baked Carp ) is a traditional Manx recipe (from the Isle of Man) for a classic dish of baked, stuffed carp. The full recipe is presented here and I hope you enjoy this classic Manx version of: Baked Carp (Carroo Fuinnt).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Herb RecipesBread RecipesBritish RecipesManx Recipes
It was the Benedictines and Cistercians who introduced Carp to Britian as part of their aquacultural practices and the meal of stuffed carp was their gift to the nation. This traditional Manx dish is a relic of that heritage.
Ingredients:
1 whole carp, cleaned and scaled
2 tbsp breadcrumbs.
2 tbsp chopped parsley.
1 small egg
30g (1 oz) butter
150ml (3/5 cup) stock or water
pinch of sweet herb powder
salt and freshly-ground black pepper, to taste.
Method:
Clean, scrape and wash the fish.
Now make a forcemeat by mixing together all the remaining ingredients (except the butter). Use this mixture to stuff the body cavity of the fish and sew up.
Place the fish in a well-greased deep roasting tin. Pour around the stock or water then dot the butter over the top of the fish.
Transfer to an oven pre-heated to 180°C and bake for 60 minutes, until the carp is cooked through.
Serve accompanied by the forcemeat.
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