This fish from the cyprinid family is found in many clean reservoirs, has a flattened lateral body, a small head, and shiny silver scales.
Crucian is widely used in cooking. It is not only fried in the kitchens of ordinary apartments, but also a variety of dishes are prepared from it in eateries, cafes and even in restaurants.
Karasi in the oven is a classic of the national cuisines of many Slavic peoples: Poles, Ukrainians, Belarusians, Russians, Bulgarians, Czechs. They are baked with potatoes and turnips, sprinkled with aromatic herbs, stuffed with mushrooms, onions and carrots, poured with sauces ... But the most expressive of all possible dishes is crucians in the oven, baked with sour cream. Many families consider it festive and serve at the Christmas table.
Small tricks for cooking carp
Cooking crucian in the oven is even under the power of novice housewives. It’s easy to clean this fish, it’s not difficult to cook at all, and absolutely everyone likes its sweet, rich taste!
But still there are a few little tricks. Firstly, before baking on the body of a crucian, it is necessary to make several diagonal cuts at a distance of about a centimeter from each other. This is necessary, since the meat of this fish is quite bony. And thanks to incisions, the crucians in the oven are completely steamed and the bones become tender and invisible. Secondly, it must be remembered that the raw meat of this fish has the smell of tina, characteristic of many river and lake fish. In order to eliminate it, you need to clean and wash it very carefully, and when cooking do not skimp on seasonings. Fragrant spices are very suitable for carasses.
Oven Karasi in sour cream sauce
An old recipe for baking crucian carp in sour cream is still popular today. To prepare it, you will need the simplest and most affordable products: crucian carp (at the rate of 1 pc per serving), sour cream for lubrication, a little flour, onion, vegetable oil, seasonings, herbs (rosemary, parsley) and salt.
The fish must be cleaned, dipped in flour and quickly fry until half cooked on both sides in heated oil. Chop the onion into rings and fry until golden. If desired, champignons, porcini mushrooms, bell peppers, carrots, prunes can be added to it. Finely chop the greens, mix with the onion filling, fill the abdominal cavities of the crucian carp. Carefully grease the fish with sour cream, put in a baking dish, salt and sprinkle with spices. To prevent crucians from getting too dry, you can pour a little water, milk or vegetable broth on the bottom of the mold. It is necessary to bake on medium heat, periodically checking readiness with a wooden skewer. Serve with any side dish of vegetables, with porridge or as an independent dish.
Crucian carp with potatoes in the oven
The recipe is suitable for making large crucian carp. Peel potatoes (3-4 pieces per serving), wash and chop coarsely. Free the fish from scales, gills and entrails. Pour oil into a deep form, put crucian carp, and gently spread chopped potatoes at the edges. Salt and sprinkle fish with seasonings, grease with melted butter. Bake in a preheated oven for about an hour. Crucian baked in the oven with potatoes goes well with homemade pickles and fresh herbs.