Silver carp belongs to the carp family. This harmless fish (it feeds on phytoplankton and algae) differs, however, in its solid size. The average specimen is four kilograms, and the largest specimen ever caught reached 40 kg. But the most delicious are young fish. They have few bones and a lot of lean, lean meat. The calorie content of silver carp is only 86 units, so this type of fish is included in the diet. The silver carp meat perfectly saturates. In addition, it is very useful. In cooking, this fish is absolutely hassle-free. It does not spread out in a frying pan, does not dry out in the oven, you can boil fish soup, smoke it, make canned food from it. But this fish is especially tasty baked. The silver carp recipe in the oven is the topic of our article. Below are various ways to bake this fish. We will also give recipes for preparing homemade blanks from silver carp.
With tomato sauce
Cooking fish is appreciated by cooks because with this method of heat treatment, a maximum of useful substances is preserved, and harmful fat can be omitted from the dish at all. In addition, using the silver carp recipe in the oven, we eliminate the need to choose bones. When baked, they become so soft that it is impossible to choke on them. Small bones generally dissolve in meat. In addition, in the oven we can cook fish and side dishes on one baking sheet, that is, save our time. The silver carp must first be cleaned and gutted. Then we make a cut along the ridge and divide the carcass into two parts. Mix two tablespoons of tomato paste and vegetable oil. Squeeze out four garlic cloves. On a baking sheet covered with foil, put the silver carp. Lubricate it with a thick tomato sauce. Peel 0.5 kilograms of potato, cut into slices. Mix it with two tablespoons of vegetable oil and a pinch of dried basil. Put the potatoes next to the fish. We put in the oven, preheated to two hundred twenty degrees. Bake for half an hour.
With lemon sauce
This recipe for silver carp in the oven is no less complicated than the previous one. Finely chop the onion, fill it with the juice of two lemons and mix with 2 tablespoons of mayonnaise. With this composition, densely spread on a cleaned, gutted and cut into two parts carcass of a silver carp. Leave to marinate for a quarter of an hour. During this time, we clean a kilogram of potatoes, cut it into slices or circles. On a baking sheet covered with foil, we put a silver carp. The remaining space is filled with potatoes. We cut one large tomato into circles. Put them on the silver carp. Salt and pepper the dish. Put the pan in the preheated oven. We bake at two hundred and twenty degrees for about forty minutes. During the process, sometimes we open the oven door and pour potatoes with the juice released from the fish.
On a pillow of onions, under a cheese blanket
Based on this recipe for silver carp in the oven, you get a delicious holiday dish that can be served with boiled potatoes or mashed potatoes. Mix the juice of one lemon with a pinch of salt and your favorite “For fish” spices. The silver carp is cut into portions. Leave to marinate in the prepared mixture. Chop two onions and lightly fry on a spoon of vegetable oil. Put on the bottom of the baking sheet or baking dish. Pieces of silver carp are breaded in flour and fry over high heat to form a golden crust. Put the fish on the onion pillow. Sprinkle dill with chopped dill (half a bunch will be enough) and fill with 100 grams of sour cream. We put the dish in the oven, which we preheat to two hundred degrees. After twenty minutes we take out a baking sheet and sprinkle its contents with grated hard cheese (at least a hundred grams, but more can be). When the golden hat forms, we serve the fish to the table.
With sour cream sauce
This time we will have a silver carp, fully cooked in the oven: just clean and gut the fish. Rub it with salt and spices. Two onions and four garlic cloves finely chop. We stuff some of the vegetables inside the carcass together with pieces of butter (50 grams). Two tomatoes cut into circles. Baking sheet covered with foil. We put the fish, next we place the circles of tomatoes and the remaining onions with garlic. Fill half a glass of sour cream. Put in a preheated oven for half an hour or a little longer. This dish is well served with mashed potatoes or buckwheat.
Envelope with fish
The silver carp in the oven in foil or culinary sleeve will be even juicier and more tender. In this recipe we will use only steaks, while we keep the head and tail of the fish for the fish soup. Portion pieces of silver carp thoroughly with salt and spices. Leave for at least twenty minutes. Chop the onion in half rings, and cut one large carrot into circles. Cut the foil into large strips. On one part we place the silver carp steak, covering the fish with chopped vegetables. Add a small amount of vegetable oil. We wrap the foil in envelopes so that the contents do not fall out. We put it in the oven at two hundred degrees. After about forty minutes, tear the foil on top and open the envelopes. We send it back to the oven for another quarter of an hour so that the fish becomes covered with a golden crust.
Canned silver carp at home
We grind the fish and cut into small pieces. Pickle an hour in salt and spices. At the bottom of the prepared cans, put on a bay leaf. We fill the dishes with fish. Cover them with foil. Preheat the oven to 150 degrees. We put banks. As soon as the silver carp isolates the juice and boils, we reduce the temperature to 110 C. In this state, we leave the future canned food from the silver carp, cooked at home, for five hours. Then fill the jars to the top with hot vegetable oil. Cover with foil again and put them in the oven for half an hour. Then we cork with metal lids and set the banks to cool, turning upside down.
Smoked silver carp
This fish makes a good balyk. The chopped silver carp should first be salted with spices and spices, put under oppression in a cool place for three days. Then it needs to be soaked for about six hours, changing the water two to three times. Then wither for two days in a draft. And, finally, soak, using alder wood chips for this. After cooling, the fish should sag in the draft for about two more days. Then the silver carp smoked will be moderately fat, with a characteristic smell of haze.