Carp is very healthy, and most importantly - delicious fish, which can be prepared in many ways. The process of preparing dishes from carp is quite simple, you need to know the exact recipes, as well as some features when processing the product. Here are some very original recipes that you should try to realize for every fish lover.
Rich ear
You won’t surprise anyone with a classic recipe for carp fish soup, but if you add cancerous necks and dried mushrooms, then the usual first dish turns into a real culinary masterpiece. To prepare this dish, you need to prepare a sufficiently large number of ingredients:
- carp fillet - 300 g;
- cancer necks - 300 g;
- 100 g of carrots, onions and celery root;
- 30 g of dill;
- 2 cloves of garlic;
- 250 ml of honey beer;
- 50 g of dried mushrooms;
- 1-2 bouillon cubes;
- 100 g butter;
- 150 g peeled potatoes.
In this case, it is recommended to use white pepper, bay leaf, suneli hops, and salt as spices.
Cooking fish soup
First of all, you need to take the carp fillet and pull out all the bones from it with tweezers. This procedure should be carried out with special attention to make the meat completely clean. After that, you should peel all the vegetables and cut them into a small cube, then fry in a pan with the addition of butter.
Take a pot, fill it half with water, put peeled and diced potatoes there. Put on the fire and wait for the boil, then drop all the fried vegetables and fish, cook for about 10 minutes. Then add honey beer and dried mushrooms to the pan. Cook for some more time, after throwing the cancerous necks.
5-7 minutes before readiness, put the bouillon cubes and all other spices. In the meantime, you can chop the dill when the ear from the carp is ready, drop the chopped greens and cover. Let the dish infuse a little and after 10 minutes it can be poured on portioned plates.
Baked carp
Many housewives wonder how to bake whole carp in the oven so that it is really tasty and juicy. Very often, the fish is too fresh and with a pronounced smell, which not everyone likes. It also uses a special sauce, thanks to which the carp will turn out incredibly tasty. For cooking, you need to take such components as:
- one large carp;
- 150 g sour cream;
- a tablespoon of mustard;
- juice from one lemon;
- vegetable oil;
- a few cloves of garlic.
Of spices, it is necessary to use red ground pepper, paprika, salt, turmeric. When all these products are prepared, you can safely begin to implement this dish.
Marinating and baking
In order not to complicate the cooking process, it is recommended to follow the step by step instructions:
- First of all, it is necessary to clean the fish well. To do this, make an incision in the abdominal cavity and carefully pull out all the insides. If you take this process carelessly, you can damage the gall bladder, after which the bile will pass to the meat and its taste will be spoiled.
- Now you should remove the gills and wash the product very thoroughly. After that, every 1.5 centimeters, it is necessary to make incisions on the outside of the fillet. This is necessary in order for the marinade to completely saturate the fish.
- In a blender bowl, place sour cream, vegetable oil, mustard, garlic, spices, lemon juice, and beat everything until smooth.
- Grate the resulting mixture with plenty of fish and set it aside for 1 hour. After wrapping it in foil and putting in the oven for 40 minutes. The temperature should be 180-190 degrees.
- After this time, the foil should be removed. If you like a crispy and golden crust, then let the fish stand in the oven for a few more minutes. But lovers of soft crust should already get the product.
Now you know how to bake carp in the oven as a whole, there is nothing complicated about it.
Gefilte fish
For many decades now, stuffed fish has been and remains the star of any festive table. Over the years, almost everything has changed in cooking, but not this dish. Even in the nicest, most modern restaurants, classic-style stuffed carp is served. List of required ingredients:
- one carp (weighing about 1.5 kg);
- 150 g carrots and onions;
- undercuts - 200 g;
- loaf - 150 g;
- 2 eggs;
- 250 ml of milk.
It is also recommended to use various spices, in this case you can take a small amount of rosemary and thyme, salt, pepper. Also, it will not be superfluous to use Provencal herbs.
Cooking method
Cooking a classic stuffed carp should begin by skinning. To do this, the product needs to be gutted, remove the gills, eyes and rinse very thoroughly. After that, gently pry the skin in the abdominal cavity with a knife and gently separate it from the meat part. With culinary scissors cut the ridge near the head and tail. Rinse the skin again, and carefully separate the meat from the bones.
Now you need to peel and cut the carrots with onions in half rings, you also need to cut into medium pieces of undercuts, fry everything in a pan until cooked. While the products undergo heat treatment, the necessary amount of loaf should be soaked in milk.
Twist all prepared ingredients twice through a meat grinder. Note! Even if it seemed to you that even after the first time of scrolling through the meat grinder the minced meat turned out to be good, you still need to skip the products again. In this case, the filling will be more tender and juicy.
Add two eggs to the minced meat, all spices, salt and pepper. Mix thoroughly, form a small patty and fry it in a pan, taste it. If something is missing, then add and start stuffing.
Final preparations and heat treatment
Now the fish should be placed on a baking sheet with its back down. Put the minced meat in the fish, ram it a little. You don’t need to sew carp, modern cooks have come up with a simpler way to cook. The fish should simply be turned over with the abdominal part on a baking sheet and put to bake. It is necessary to prepare a dish from carp for 1 hour at a temperature of 180 degrees.
After the allotted time, remove the fish from the oven and wait 10 minutes. Spread a large amount of cling film on the table, put the finished carp belly down. Now the fish needs to be wrapped very strongly in the film so that it acquires the correct shape. Put the finished product in the refrigerator for the night, during which time the stuffed carp will freeze and will be ready for slicing and putting on a large plate.
Carp Diet: Steamed Recipe
This fish is well suited to those people who are on a special diet and are not able to eat fried or baked foods. Moreover, the calorie content of carp will be significantly lower than when cooking in other ways. 100 g of the finished product has a total of 105.3 kcal. To prepare this dish you need to take:
- 2 carp fillets (one whole fish);
- soy sauce;
- ginger;
- thyme;
- tarragon;
- salt.
All products are intended simply for pickling dishes, if you do not eat them, you can replace them with any other spices.
How to cook?
First of all, it is necessary to mill the fish. First, cut the abdominal cavity and remove the insides, then remove the head, rinse the product thoroughly. Take a sharp knife, starting from the place where the head was, along the ridge, begin to separate the meat from the bones. When you reach the tail, you get the first fillet, turn the fish on the other side and carry out the same procedure.
Now you need to cut large rib bones with a knife, then take tweezers and get other bones. Marinate the fillet in the necessary products, add spices. Set aside carp for 1 hour so that all ingredients are better absorbed into the meat.
Take a sheet of foil, grease it with vegetable oil, put marinated fish fillets on it. Put in a bowl of a double boiler, cook it for 25-35 minutes.
Fried carp
Many people like to fry in a pan a batter in a batter, it turns out to be very tender and juicy, with a crispy crust on the outside. Essential Ingredients:
- one medium sized carp;
- a glass of flour;
- three eggs;
- one lemon.
As spices for this fish, it is best to use tarragon, rosemary, salt and pepper.
Cooking process
As in past cases, cooking should begin with cutting the fish. It must be gutted, cut off the head and rinse. Take a large knife and cut into portions of round pieces, 1-1.5 cm thick. Each piece of carp should be sprinkled with spices and sprinkled with lemon juice. Set aside for a few minutes.
In the meantime, batter should be prepared, for this you need to mix flour with eggs and add quite a bit of water or milk. The mass should be like thick sour cream. Put a frying pan on the fire, pour a sufficiently large amount of vegetable oil into it and heat it well. Dip each bite into batter and fry in a pan on both sides. If the pieces are too thick, then on top the crust will already begin to burn, and inside the product will remain moist. In this case, the carp dish can be cooked in the oven.
All of the above recipes for this dish are time-tested and very tasty. Therefore, fish lovers must bring to life each of them. In addition to dietary dishes, the finished calorie content of carp is about 200 kcal per 100 g of product.