Fish is always a very tasty dish. And if it is also properly cooked - this is the key to success and the pride of any housewife. Especially when it comes to such a complex recipe as stuffed carp, baked in the oven.
There are a number of recommendations for the selection and processing of semi-finished products.
First, when choosing fish, you need to keep in mind that the best carcass will be up to one and a half kilograms, but not less than eight hundred grams. In the first case, the carp dish will be very fatty, in the second it will be bony.
Secondly, it is very necessary to rip open the abdomen in order to avoid spillage of bile. Moreover, after all the insides are pulled out and the scales are cleaned, it is necessary to rinse the fish very well under running water so that the bitterness and smell of mud remain. It is enough that there is a small piece of entrails inside on the ridge, and this can spoil the whole dish with an unpleasant aftertaste and smell.
Now you can start cooking. So, baked carp in the oven is a classic recipe. It will be necessary to clean the carcass, cut the fins and cut the gills; wash it thoroughly. Next, grate with a mixture of pepper, mayonnaise and salt; wrap in greased foil and bake in a preheated oven for about forty minutes. Next, you can directly in foil and serve.
You can also cook dishes such as stuffed carp, baked in the oven. Here in this performance of options there can be a huge variety, depending on what your tastes and culinary preferences are.
So, you can stuff the pickled carcass with finely chopped onion fried with salt. Next, you need to lay the filling in the abdomen and spice it well with a ground mixture of peppers. The foil is greased with fat, a fish is placed on it, on which the fried golden onion rings are placed. Carefully wrap with an envelope and put to bake. The time will vary depending on the size of the carp. That's all, stuffed carp, baked in the oven is ready, you can serve.
It was a simple cooking option for this fish. You can offer a more complex, but also more tasty and fragrant version of the dish - stuffed carp, baked in the oven with buckwheat and mushrooms. To prepare such a treat, you will need a carcass of fish of about 1.5 kilograms, grease it with a mixture of pepper and salt; leave to lie down a bit in the refrigerator. At this time, put the buckwheat groats to boil (as usual), and also fry the slices of mushrooms with chopped onions. Mix the mushrooms with porridge and fill it with the belly of the carp, which then needs to be stabbed with toothpicks. Now put the remaining porridge on greased foil, put fish on it, grease with mayonnaise and wrap the foil with an envelope. The dish will be ready in forty minutes. It will turn out very tasty: the porridge will be saturated with the aroma and fat of the fish, having absorbed its excess, and the fish will be just amazingly juicy.
Various vegetables, such as stewed (for example, onions, bell peppers, tomatoes and zucchini), and pickled ones (for example, sauerkraut) can also serve as toppings. In any case, the hostess will be able to use what she has in the refrigerator as a filling.
You can also offer a recipe for baking carp in the oven with potatoes. For this dish you will need a special sleeve in which you will need to put portioned portions of pickled carp and salt of carp, as well as potato wedges. Be sure to add mayonnaise and mix all the ingredients. To prepare such a dish will be no more than forty minutes.
But, the simplest and incredibly delicious will be carp baked in the oven under sour cream. To prepare it, you need to lay the peeled and pickled fish on a baking sheet and pour it completely with a mixture of sour cream and flour. It will turn out juicy and fast.
Enjoy your meal!