http://margatyna.blogspot.com.au/2010/11/stuffed-carp-baked-in-dough.html Today is the feast of St Nicholas. In Bulgaria, the day is called "Nikulden." There his role as protector of fishermen and sailors is emphasized. Food is left on the dining table all day for visitors. Carp, cooked in dough, called " ribnik", is traditionally served in Bulgaria. Why carp? Becasue carp has been seen as the servant of St Nicholas. To make ribnik, the carp is scaled first, then the fins cut off and it's cleaned. A small bone at the top of the carp's head, called the "bitter bone" or "pearl button", must be removed or the fish will acquire a bitter taste when cooked. (You don't throw the fish bones in the garbage; you have to burn them or bury them or return them to water, so that you will have a good harvest next year.) The fish is then washed, dried, brushed with lemon juice and let stand an hour, then wrapped in yeast-risen dough, and ...
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