Among freshwater fish, carp deservedly occupies an honorable place, being considered one of the most delicious products. You can cook it in completely different ways: in the form of a roll, fry in slices, steam, stuffed or baked whole. But it is in the oven that it turns out to be simply excellent, and even incredibly useful. In addition, a fish made in one way can be very diverse, if each time supplemented with various components and marinades.
A few words about the delicacy
Oven-baked carp in foil always turns out to be surprisingly tender, tasty and juicy. Due to the proper heat treatment, the marinade and various ingredients used, the fish loses the smell of mud that is characteristic of freshwater residents and becomes a real treat.
Carp, baked in the oven in foil, languishes in its own juice, which makes it especially soft. Such a treat is deservedly considered dietary, since it does not use harmful oil and animal fats. In general, such a carp is tasty, nutritious and at the same time a healthy dish, which, among other things, also looks spectacular. Such a delicacy is the place for a festive feast, to say nothing of quiet family dinners.
Fish selection
If you decide to please your family with a hearty dinner with a minimum of calories, take a simple recipe for carp in the oven in foil. Cooking it is a very simple matter, but it is very important to choose a quality fish.
It is best to give preference to a fresh carcass rather than frozen. When choosing a fish, you should carefully examine it: it should have bright red gills and convex crystal clear eyes. The meat of fresh carcasses is always quite dense and elastic, well springy when pressed. Also pay attention to the thickness of the back - the larger it is, the fatter the fish.
Often, culinary specialists try to buy a mirror carp, but in fact there is absolutely no need for it. After all, these fish do not differ at all. So there’s just no point in overpaying.
Cooking technology
In principle, baking carp in foil is not at all difficult. In this process, strict rules and clear technology are practically absent. But there are still some general principles.
- Before processing, the fish should be cut, cleaned of scales and viscera. To remove the spikes, it is very convenient to use an ordinary spoon, passing it through the carcass with the pressed side down. So, peeled flakes will not fly apart. Gills should be removed from the head. Optionally, you can cut off the tail and fins. Although it all depends on the selected recipe.
- Then the fish must be thoroughly washed and dried using paper towels.
- In order for the carp to bake completely inside, it is necessary to make frequent transverse incisions on it.
- Before baking, the carcass must be marinated. To do this, you can use the standard mixture of lemon juice, pepper and salt, or resort to more complex combinations.
- What is the baking time of carp in the oven in foil? You can answer this question if you know at least the approximate weight of the carcass. For example, for a fish weighing one kilogram, half an hour is enough, of which 10 minutes can be allocated for browning a delicacy without foil.
Cooking secrets
Carp baked in the oven in foil will turn out to be truly tasty and appetizing, if done correctly. And the advice of experienced chefs will help you with this.
- Before cleaning, the carcass can be rubbed with salt to make the scales easier to remove.
- If during the preparation of the fish you damaged the gall bladder, then it must be thoroughly washed, then filled with salt and left for 15 minutes. Bile is very caustic and can ruin any dish, so try to make all the manipulations very carefully.
- If you do not have the opportunity to buy fresh fish, you can take carp frozen in a dry way. But keep in mind that it should not be covered with ice. The carcass should be thawed in a natural way, placed in the refrigerator or left at room temperature.
- Many refuse to cook freshwater fish only because of the unpleasant smell of mud. But in fact, you can easily get rid of it if you pre-marinate the carcass in lemon juice, onion, garlic or herbs.
- It is desirable to bake carp in its entirety, therefore it is better to leave the head for greater effect.
- If you want the fish to be covered with a delicious brownish crust, about 10 minutes before completing its preparation, open the foil and return the treat to the oven.
- In order not to damage the material, it is better to cut fins from the carcass.
Stuffed Carp Oven Baked in Foil
This dish is extremely spicy and colorful. To prepare you will need:
- carcass weighing up to 2 kg;
- large onion head;
- 6 tablespoons of honey;
- 50 g butter;
- a teaspoon of ground coriander;
- 2 oranges.
Course of action
First of all, of course, you should prepare the fish properly: clean, gut and rinse. Then make several cruciform incisions on the carcass every 2 centimeters. After that, carefully rub the fish with prepared spices.
Cut the onions into small cubes and sauté in butter until golden. Then add honey to it, mix well and simmer for another 5 minutes.
Place the fried onions in a separate bowl and leave aside to cool.
Washed oranges cut into circles or half rings. Place these slices in the abdomen of the carp. By the way, set aside a few rings for the design of the finished dish.
Transfer the prepared carcass to a large sheet of foil, coat it on all sides with the onion mixture and wrap it in an envelope. Bake carp should be half an hour at 180 degrees. After the specified time, open the foil and put the fish for another 5 minutes.
Garnish the finished rosy carp with orange slices. Your family will surely be satisfied!
Original recipe: carp in the oven in a foil with sour cream
This dish has a wonderful aroma and expressive taste. Anyway, carp cooked in foil in the oven in sour cream has long been considered a classic of the genre. To bake fish in this way you will need:
- 150 g sour cream;
- 1.5 kg of carp;
- 2 large tomatoes;
- 2 onion heads;
- salt and other spices to your taste.
Cooking process
As always, first prepare the fish, and then grate it with salt and other seasonings. Leave the carcass in the marinade for half an hour.
After the set time, lightly fry the carp on both sides with a minimum amount of oil. In the meantime, he languishes in a pan, start preparing the basis of the dish.
Peel and chop the onions with rings. Lay them on a spread foil, forming a dense layer.
Transfer the fried fish to the onion pillow, grease it with sour cream: both inside and outside. Put tomato slices on top of the fish and wrap the foil, pinching its edges well. Bake carp in sour cream at 200 degrees 40 minutes.
Whole baked fish
If you want to treat your family with an appetizing, fragrant and healthy dish, this recipe for carp with lemon in foil in the oven is sure to come in handy. To bake fish you will need a minimum of food and free time. But as a result, you will get a delicious treat with an unforgettable smell.
By the way, carp baked in the oven in foil (whole) is considered an excellent basis for many culinary masterpieces. After all, this recipe is basic, and if you wish, you can supplement it with a variety of ingredients, herbs and spices.
To cook the carp in the oven, you will need:
- 3 tablespoons of vegetable oil;
- carcass carps weighing up to 2 kg;
- 100 g mayonnaise;
- half a lemon;
- 2 onion heads;
- salt and pepper to taste.
How to bake?
Prepared according to the rules of the carp, grate with salt, ground pepper and pour freshly squeezed lemon juice. Leave the carcass for half an hour in the marinade.
Chop peeled onions with rings. Put half of it in a dense layer on the foil, and season the rest with spices and put inside the fish. Put the carcass itself on the formed pillow, grease it with mayonnaise on all sides and wrap the foil.
To cook carp in the oven, you need half an hour at 200 degrees. If you want the fish to become rosy, do not forget to open the foil 5 minutes before the end of cooking.
Garnish the baked fish with sprigs of greens or slices of lemon. Serving carp is best served hot, straight from the oven.
Appetizing whipped fish
If you want to prepare a fragrant, juicy treat for a minimum of time, bake in the oven of the carp pieces in foil. Such a dish turns out to be unusually tasty and also useful. To prepare, prepare:
- 2 tablespoons of vegetable oil;
- 1 kg of carp;
- salt and pepper to your taste;
- several branches of dill.
If you wish, you can bake carrots, onions, potatoes or fruits with the fish. The choice of spices is up to you.
Cooking method
As usual, prepare the carp by scrubbing it and gutting it. Only this time you need to cut off the head, fins and tail. After this, the carcass must be cut into even pieces, about 1.5-2 centimeters thick.
Season each piece with salt and pepper on both sides, carefully rub the spices into the pulp. Then pour the fish with vegetable oil and, if desired, freshly squeezed lemon juice. Leave the carp to marinate for 10 minutes, then wrap in foil and send to a hot oven. You can cook this dish in batches. To do this, each piece can be put in a separate envelope of foil. Then the finished treat can be served right in it.
If you decide to cook a full-fledged dish with a side dish, then put prepared vegetables in each envelope. The portioned fish feed always looks very interesting and spectacular. And you can decorate the delicacy with beautifully sliced lemon slices, and olives, and sprigs of greens, and even simple carrots.