Stuffed carp in the oven recipe. Carp stuffed with vegetables - recipe

You can cook a lot of carp variety of dishes, it can be fried, steamed or boiled. But stuffed carp baked in the oven looks most impressive. Moreover, the fish not only looks beautiful, but also differs excellent taste. And by changing the fillings, you can prepare several versions of the same dish.

For stuffing, it is better to choose large fish weighing at least 1.5-2 kg. Ideally, you need to buy live carp, since the taste of the dish depends on the freshness of the fish. If it is not possible to buy live and chilled fish, then you can choose a dry frozen product, that is, there should be no icy glaze on the surface.

Carp good quality has smooth and shiny scales, the gills should be pink or red, and the eyes should be clear. If the fish has a swollen belly or there are spots on the surface of the scales, it is better to refrain from purchasing.

Advice! In order for frozen fish to be no less tasty than fresh fish, it must be defrosted gradually, over several hours. It is best to defrost in the refrigerator.

Wash fresh or defrosted fish well cold water. Then special device remove the scales. After this, you need to cut out the fins and gut the fish. For gutting, most often, the abdomen is ripped open. But if you need to keep it whole, you have to sacrifice it." fish head. It is cut off and the insides are cleaned out through the resulting hole. If it is decided to save the head of the fish, then the gills and eyes will need to be removed.

Advice! Carp is a bony fish, especially with a lot of small bones in small specimens. To solve the problem, you need to make frequent notches in the vertical direction. This work must be done with a sharp knife. In this case, small bones are cut and become harmless, you can hardly feel them.

Minced meat is prepared in accordance with the recipe. They approach the carp different fillings– cereals, vegetables, mushrooms.

To preserve the juiciness of the fish, it is better to bake it in foil. The dish is great for a diet. But if the foil needs to be greased with oil before baking, then when using the sleeve, excess fat is not required. You can bake stuffed carp in a sleeve with the addition of excess filling, you get a side dish and a main dish in one bottle.

Interesting facts: carp is sometimes also called river pig. And the point here is not in external similarity, but in the fact that carp very quickly gains required weight If a fish eats from 2.5 to 4.5 kg, it will gain an additional kilogram. Since carp live for a long time (up to 70 years), old specimens can grow to very respectable sizes.

“Festive” carp stuffed with carrots and onions

This is a difficult option to prepare, but it is ideal for festive table, we will cook the carp with onions and...

1 carp weighing about 1.5 kg;
2 onions;
2 small carrots or 1 large one;
2 yolks;
100 gr. white dried bread;
salt, black ground pepper taste;
oil for frying and greasing the pan;
1-2 tablespoons of mayonnaise or sour cream.

Carefully remove scales from the carp, being careful not to damage the skin. We cut off the head, but don’t cut open the abdomen, we will need whole skin. We remove the insides very carefully, while it is very important not to damage the gallbladder.

1 carp weighing about 1 kg;
6 medium-sized champignons;
2 eggs;
3 tablespoons butter;
0.5 cups sour cream;
1/3 cup breadcrumbs;
1/3 teaspoon ground black pepper;
1 teaspoon salt;
0.5 bunch of parsley;
0.5 lemon.

We wash the mushrooms and cut off the lower part of the stem. Cut into slices or plates. Place the mushrooms in a saucepan, pour in about a quarter glass of water, add salt and pepper and simmer over low heat. closed lid about 20 minutes. Drain the remaining water in the pan.

We break it down raw eggs, separate the yolks. Rub them with soft butter And breadcrumbs. Beat the whites into a fluffy foam. Add foam to the yolk mixture and mix gently. Add stewed champignons(already cooled), mix everything. Finely chop the greens.

Read also: How to cook stuffed pepper– 5 delicious recipes

We clean the carp from scales, gut it, cut the belly, cut off the fins, and rinse with cold water. Blot with paper towels to remove excess moisture. Rub the fish with a mixture of salt and black pepper, rub it inside and out.

Turn on the oven to 180 degrees in advance. We fill the belly of the fish with minced meat and sew it up with harsh thread. Cover a baking sheet with foil, pour a little water on the bottom and place the carp. Drizzle the fish with melted butter. Bake for about 40 minutes. During baking, periodically baste with the released juice. 10 minutes before turning off the oven, brush the fish with sour cream. Serve with fresh herbs and thinly sliced lemon.

Carp stuffed with buckwheat

You can stuff carp with buckwheat, it will turn out tasty and satisfying.

1 carp weighing 1.2-1.5 kg;
0.5 cups dry buckwheat;
2 onions;
2 cloves of garlic;
200 gr. sour cream;
4 tablespoons breadcrumbs;
salt, pepper, vegetable oil - to taste.

Cleaning fresh carp, leaving the tail and head (we remove the gills and eyes). On the sides of the fish we make deep cuts diagonally on both sides, as a result the surface of the fish will seem to be divided into diamonds with a side of about 3 cm. Salt and pepper outside and inside.

Pour the sorted buckwheat into a hot frying pan, fry, stirring for a couple of minutes, then pour in a glass of boiling water. Cover with a lid and reduce heat. We wait until the cereal has absorbed most of the moisture, then add salt. Do not overcook the cereal; it should remain slightly tough.

Cut the onion into thin half rings and finely chop the garlic. Fry the vegetables in a separate pan until soft. Add fried onion to the buckwheat porridge, add 2 tablespoons of sour cream. Mix.

Vegetables first. Peel and chop the onion fairly large. We cut the carrots into half-centimeter discs. Place butter and vegetable oil in a frying pan and fry our vegetables over medium-low heat, remembering to stir, until the carrots are cooked. This will take about 20 minutes.

I love buying mirror carp because cleaning them is a pleasure. I took off a couple of three scales and it was done. Be sure to select the gills. In theory, you need to remove the eyes, but more often than not I forget about them and remove them after cooking. Cut the belly (try exactly in the middle) and remove the entrails.

Now walk along the edges, using your fingers to get a few centimeters under the skin. Don't be afraid, carp skin is very durable, so be brave and strong.

Now, with one hand, firmly grasp the carp in the area of the head or firmly grab the edge of the already separated skin, and with your whole hand go all the way to the ridge.

In the same way, move to the right to the head and to the left, towards the tail. I cut the lower fin on both sides along the bones and separate it.

Further, as one chef friend taught me, clasp the spine with two fingers, press the meat around it, and the spine itself is simply separated. But! Well, I can’t do it - I don’t have that much strength. Moreover, the girl chef who works with my friend doesn’t do that either, and for the same reason.

So, take a knife and cut our carp under the skin in the middle on both sides. You break the backbone by automatically turning out one or two halves of the carp. I really hope that if you don’t quite understand my explanations, the photos will help you more. Well, now, you trim or simply carefully tear out the entire length of the spinal ridge.

We cut off the body as close to the head as possible. Carefully! Bend the skin back well!

In the same way, from the side of the tail, pull the skin as close to the tail as possible and cut off.

That's it, we have separate skin, with the head and meat of the fish... probably just fish. Fillet is very easy to make. We don’t need beauty, just run a knife along the bones and separate the fillets, just as long as possible, the main thing is that the bones are as bare as possible.

Pour the loaf (I do not remove the crusts) with cream and soak completely. There should be no dry pieces; the entire loaf should be completely soaked. If suddenly this amount of cream is not enough for you (which is unlikely), take an additional 50 grams of milk.

Grind the fish fillet, loaf (if there is cream left, pour it into the minced meat) and carrots and onions (the remaining oil, if not absorbed into the vegetables, also into a bowl).

Next, beat in the eggs, sprinkle with salt, pepper, gelatin and your favorite seasonings. Personally, I don’t add anything at all, because I really love carp and it’s pleasant to me delicate taste, which will eventually work out. Mix everything well. If you add less salt, the taste will lose... just like in any other dish. So, be sure to try the minced meat. If you feel that it is relatively tasteless, add more salt.

Carp fill ready-made minced meat and sew up the abdomen. If the skin is torn somewhere, sew it up too. All without fanaticism, with fairly large stitches.

By the way, I have enough minced meat left for two more cutlets. I immediately fried it and ate it... mmm... I realized that the carp would be tasty, there was enough salt.

If you see that the carp is beautifully full, but there is still minced meat left, don’t stuff the porridge with oil; you won’t spoil it with oil; as a result, when cooking, the carp may burst.

Cut the baking sleeve so that on both sides it is approximately 10 centimeters longer than the carp. Sprinkle the carp with water to make it easier to enter this very sleeve. Tie well on both sides.

I’ll say right away that I like the baked one less, the boiled one is more tender. Therefore, we take a large saucepan or deep baking sheet. We stand (not put it on its side) our carp and fill it with water. If it does not fit the entire length (like mine), let it be a light semicircle. Let it cook for 45 minutes after boiling. If the carp is small, half an hour is enough. The ends of the baking sleeve are not in the water, but pointing up!

That's it, time has passed, take out the carp (just grab it by the ends and pull it out), let it cool, for example, on the kitchen table and then put it in the refrigerator overnight.

In the morning we take it out, carefully cut out the spine, turn it over, separate the fins along with the bones and select all the threads. Cut into pieces and all that remains is to decorate.

If your carp needs to stand for some time before it is put on the table, then it will be better if you cover all the greens with a thin layer of gelatin.

If you have to transport it somewhere, then glue all the decorations and vegetables with the same gelatin. To do this, take a large tablespoon of gelatin and dissolve it in about 70-100 grams of water. It should always be on the verge of solidification. Use a brush to quickly coat all the decorations. Or initially pour a little onto the dish, and only then decorate in the same place. The gelatin will harden quickly and prevent everything from spreading.

That's it, the first carp will not be the easiest, since everything is new, but the subsequent ones will be easier. Don't be afraid and fight your fears! Think how the guests will admire this very carp and the hostess will be proud! And it’s always interesting to learn something new.

Enjoy your meal!

Carp also have a story

At Russian hospitable feasts, fish was often served - sterlet, burbot, whitefish, baked whole or stuffed. However, these are rather “royal” dishes; carp has always been more accessible, which taste qualities not inferior to noble varieties of fish. Carp were bred in ancient Rome. A little later this good tradition Christian monks picked it up. They wanted to diversify Lenten menu, which they adhered to for more than 100 days a year, so the fish allowed for consumption during this period was most welcome. It is known that the monastery cuisine was rich delicious recipes, and among them was stuffed carp.

Today this dish represents national cuisine many peoples of the world. The recipes are completely different, sometimes quite unusual. In Bulgaria, for example, at Christmas they serve sweet carp stuffed with walnuts, almonds and raisins, and seasoned with plum sauce. In Hungary they rub it with paprika and stuff it smoked lard, in Poland - baked in beer. There are recipes that suggest using fillings from onions, carrots, herbs, buckwheat or rice porridge. There is carp stuffed with mushrooms and even an original mixture of onions, herbs, tomatoes and pears.

There are two main methods of stuffing:

the bones are not removed from the fish, the filling is placed in the belly and the whole carcass is baked;
it is completely freed from bones, after removing the skin; the fillet is twisted with the products chosen for the filling; the minced meat is put into the skin and in this form is boiled, stewed or baked until cooked.

Most famous recipe, in which the dish is prepared in the second way we named - Jewish stuffed carp, or “gefilte fish”. Every Jewish housewife knows how to make it, and she will convince you that her recipe is the most delicious and correct. This is not surprising, since such a traditional Shabbat dish is prepared in Jewish families since time immemorial and pass its secrets from generation to generation. They say that the Jews invented “fish fish” so as not to violate the rules of Shabbat. On this day you cannot make a selection, including removing bones from the prepared dishes, so the carp is cut up the day before and cooked with minced meat, so that on Saturday you can enjoy a delicious meal and not burden your soul with the problem of choice. Real “gefilte fish” is cooked for 2-3 hours in broth with onion skins, covered with a coat of carrots, onions and beets. It is served in yushka, which after cooling turns into aspic.

Always good

Why do many people like carp? Because it is accessible, inexpensive and very useful. Many people know that fish is rich in phosphorus and iodine, but that’s not all. useful components, which are contained in carp fillets. It replenishes our body with zinc, chromium, sulfur and cobalt, as well as vitamins PP and B12.

All these substances contribute to the proper functioning of the nervous, digestive and respiratory systems, brain and mucous membranes. It is believed that residents of countries that often eat fish live longer, get sick less often, and are also less prone to obesity than others, because seafood is low in calories. For example, 100 g of baked carp contains only 102 kcal, proteins - 15 g, fats - 5 g, carbohydrates - 0 g.

Well, having studied the product thoroughly, you can proceed directly to its preparation. KhozOboz decided to make boneless stuffed carp with carrots and onions.

How to cook stuffed carp

The most difficult thing in creating our masterpiece today is cutting the fish correctly. Everything else is an activity familiar to many housewives, so it’s not particularly difficult. We'll give you a small one right away. TIP: choose the largest possible size of carp - this will make cooking it much easier and faster. So, let's begin.

Ingredients

Carp – a total of about 2 kg (the number of carcasses depends on their weight).
Carrots – 2 pcs.
Onions – 3 pcs.
White bread – 100-150 g.
Milk – 100 g.
Salt, spices - to taste.

Preparation

We carefully clean the fish from scales, cut off the head, tail, fins, cut the belly and clean out all the insides, wash under running water. If you want to bake carp whole carcass(with head and tail), the abdomen may also not be cut, but it will be much more difficult to remove the skin.
Carefully place the knife blade under the skin and begin to gradually separate it. It doesn't matter whether the meat is completely removed or pieces remain on the skin. The main thing is to try not to damage it.
Next, separate the fillet from the bones. If the carcass is quite large, this will not be difficult to do, and even a small carp can be cut up by any housewife. Moreover, accuracy in separating the fillets in this case not needed - you can trim it as you see fit, and remove the remaining pieces without the help of a knife.
Break white bread into pieces and put in milk. In the meantime, let's prepare the filling.
Grind the fillet in a meat grinder.
Cut the onion into small pieces.
Sauté it in vegetable oil. TIP: You don't need to fry it too much, just enough to lightly golden it.
Grate carrots onto coarse grater.
We also sauté in a separate frying pan until it becomes soft.
Connecting minced fish, onions, carrots, minced and soaked White bread.
Salt and pepper to taste, you can add chopped herbs. The minced meat is ready.
We stuff the skin of the carp tightly with minced meat to make plump carcasses. If there are several of them, simply place them side by side in a baking dish. If you took one large carp and it will be baked on a large baking sheet, it is better to sew up the belly with thick thread or pin it in several places with wooden skewers so that the filling does not end up on the baking sheet. Lubricate the top of the carp with sour cream or mayonnaise and place in the oven for 30 minutes (200°).
Ready dish turns out with a beautiful golden crust, tender, juicy and aromatic. And it looks very festive.

You can add fried champignons or any other mushrooms of your choice to the stuffing filling. Skinless ones also work well. stewed tomatoes, only then you will need to add a few tablespoons of flour or semolina to the minced meat so that it is not very liquid. KhozOboz is sure: you will certainly like our today's dish. You will appreciate it and will probably come up with many cooking options yourself. We wish you interesting culinary ideas and their enjoyable implementation.

Hello, dear readers. Today we have a fish theme, I, as promised, will show you a recipe for stuffed carp in the oven. I’ll say right away that this was my first time cooking stuffed carp. I'm pleased with the result. I didn’t take the recipe from the Internet, but our godfather shared it with us. Anyone can repeat this recipe. To do this, we took a lot of photographs and explained in detail what and how to do. Now, while the weather is still good and warm, the whole family goes fishing. I’m already set on new records and I’m going to bring a good catch from my next fishing trip, with a record carp, a record for me.

So far everything is working out, I’m using the experience gained in past fishing trips wisely. The proof is the last photo, where, of course, it’s hard to see in this photo, but the weight of the carp is already 1.68 kilograms. Of course, there were photos where the carp was better visible, but then it was hard to see me :)

But let's return to our carp. First, we clean the carp and remove the gills. Be sure to remove the gills. Because they give off bitterness, and we will eat not only minced fish, but also the head itself. It also contains a lot of tasty meat.

We take out the entrails through the back, since we will be baking a whole carp, and appearance very important to us. To do this, cut the fish along the spine and gut it.

Now we are faced with the task of not only getting fish fillets, but also preferably without bones. And here our godfather’s advice came in handy. He recommended separating the fish from the bone using a spoon.

I did this for the first time, but it turned out very well. In the future, this is the only way I will separate the fish from the bone.

I first cleaned the fish along the spine, then carefully cut the spine near the head and tail so as not to damage the skin, and removed the entire inside of the carp using only my fingers. A sharp object could damage the skin, but the fillet was already good.

You have to be careful around the fins. Either cut the bones from the inside, or very carefully pull them out. I pulled out the lower fin, it still won’t affect the beauty, it’s not visible. I used a spoon to clean the skin from the remains of the fish, and also cleaned the bones with a spoon. I picked out the bones I came across with my hands. You can ignore the small bones; they will first be crushed in the meat grinder and then mashed.

I noticed that on the second day, the fish is better cleaned from the bone. On the first day I gutted and salted it, and on the second day I separated the fish from the bone. Since I have practice with more than one fish, I am already drawing my own conclusions.

The preparatory part is over, and the hardest part. We can move on to the recipe itself.

Stuffed carp in the oven. Recipe with photo

To prepare stuffed carp we will need:

Carp, or can be replaced with other large fish (we have 1.68 kg.)
One onion (we have 180 grams)
One egg
White bread or loaf (100 grams)
Semolina one tablespoon (15 grams)
Milk for soaking bread (about 100 grams)
Vegetable oil for frying onions and greasing foil
Salt half a teaspoon
Ground black pepper to taste

We got 650 grams of finished minced fish, which is quite enough so as not to use additional filling, in the form of mushrooms or some kind of cereal.

First, we can peel, cut and fry the onion in vegetable oil. You can cut it coarsely, but then we’ll still grind it into a meat grinder. Lightly fry the onion. It is not necessary to bring it to a golden state; you can miss it and burn the onion.

And here is the result of our work on the fish. A large carp was turned into a skin with a head and minced fish. Which we will grind in a meat grinder. I twisted the minced meat twice, and also put the finest mesh in the meat grinder. This is in case you suddenly missed a bone.

After minced meat, twist the fried onion. Now I take a loaf, for 100 grams I get three pieces of loaf, about 1.5 cm thick. I fill it with milk and twist it in a meat grinder.

I twisted the bread without squeezing it, and for this purpose I then used one tablespoon of semolina in the recipe. This is to draw out excess liquid so that the carp keeps its shape.

When cleaning the meat grinder, do not add fish remains to the twisted minced meat. They contain small bones. It’s better to roll the cracker last.

In addition to a spoonful of semolina, add one chicken egg, salt and ground black pepper to the minced meat. You can do without an egg, but it should be tastier with an egg. And the egg will also help keep the shape of the finished carp baked in the oven. If we didn’t add anything, it would spread across the shape in the form of an oblong pancake.

We added half a teaspoon of salt. You can focus on your taste, you can try the minced meat. And all of our milk was gone, the loaf absorbed all the milk.

You can also add butter, fried mushrooms, or even vegetables to the minced meat. You don’t have to fry the onion, put it raw. But we tried to make the recipe not only simpler, but also tastier. Instead of butter, we use country milk, and for softness we added bread and a little semolina.

Mix our minced meat well and stuff the skin with the head. We transform a nondescript skin into a beautiful carp. From frog skin to frog princesses :)

Take a baking sheet and put foil on top. Grease the foil vegetable oil and transfer the carp to foil. We form a shape with our hands, distributing the minced meat over the skin. Bringing it as close to the original as possible. We take a large needle with regular thread and sew the back of the carp.

We tried to do this with toothpicks. Nothing worked out for us like it happened in . Apparently we managed to pierce the skin there because there was meat on the skin. There was only one skin, and an attempt to pierce the skin with a toothpick ended in failure. In addition, the appearance of the stuffed fish could be affected.

When putting it in the oven, I also decided to cover the carp with onions. This way it will also be saturated with the onion, maintain its shape, and give it an attractive appearance. Cook the carp at 200 degrees for about one hour.

I’ll say right away, focus on your oven. The average baking time for such fish is about 50 minutes. But our oven is old, gas, and the fish is large. And our gas now is not what it used to be. It produces less heat. That's why we had the fish for more than an hour.

I also placed another baking tray with water under the main baking sheet. So that the fish does not burn. This helped, it just increased the cooking time.

And here is our finished stuffed carp from the oven. It lies on a new baking sheet, which was purchased just for fish. The length of the baking sheet is 43 centimeters, a larger one just won’t fit in the oven. And we baked the carp diagonally.

Unfortunately, in our city I was unable to buy a large and long dish for whole fish. Therefore, I show it on a smaller plate in cut form.

We showed you how to make stuffed carp. Recipe with photos and detailed descriptions, not only how to bake fish, but also how to clean it. Anyone can repeat this.

This carp can now be safely served to guests. It is tasty and beautiful, and divides well into parts. Doesn't fall apart, stays in one piece. And what is most important for us, it is very tasty. For our taste, there is no need to add or remove anything. The taste is just perfect!

Despite the fact that it was prepared for lunch, and not the first course, we ate it with great pleasure (not right away, of course). We liked it better cold than warm. Although it is very tasty when warm.

I can say unequivocally that we will cook stuffed carp in the oven this way again, and I think more than once. And here is the second stuffed carp.
We didn’t decorate it anymore, we showed it as it is. This time we tried it without semolina, less bread (80 grams), more onions (2 onions), and more fish itself. This carp combines fish from two carp. That’s why it’s so round, not everything fits in yet.

As a result, I will say this, with semolina it tastes better, the taste is more delicate, and it holds tighter.

Happy fishing and delicious fish.

Cook with love and pleasure!

Carp is the closest “relative” of carp. In fact, these are the same fish, it’s just that carp lives in rivers and lakes, and in ponds. That is, carp is like a “domesticated” breed of carp.

Carp is used quite widely in cooking, as its meat is tasty and tender. Carp is prepared boiled, fried or baked. Another popular recipe is stuffed carp. Moreover this dish can be served both as a main hot fish dish.

There are many recipes for preparing stuffed carp. Some of them are quite complex. They recommend cutting the fish in such a way as to remove all the bones from it, leaving intact skin with a layer of meat. Naturally, to perform such an operation, you need to have certain skills. Therefore we will consider more simple options

In order for our stuffed carp to turn out delicious, it is advisable to use it weighing two kilograms. The carp needs to be well scaled, gutted through a cut in the abdomen, and the gills removed with kitchen scissors.

Now rub the fish both outside and inside with juice squeezed from lemon, as well as salt and your favorite spices. You can use a ready-made mixture. Set the prepared carp aside for about half an hour so that it marinates. Let's do the filling ourselves.

To do this, saute the chopped onion in oil, then add the grated carrots and fry everything together again for a few minutes until golden brown. Then add finely chopped mushrooms, a little sour cream and bring everything to full readiness. Don't forget to add salt and seasonings.

Lubricate the carp's belly from the inside thoroughly with sour cream (it is better to take a product with a fat content of 20%), put minced meat there and sew it well with thread. Of course, you can try to chip it with toothpicks, but in this case it looks like finished fish It will be less neat, and more juice will leak out.

On the back of the fish on both sides you need to make fairly deep cuts on both sides and grease these cuts thoroughly with sour cream. This will make our stuffed carp more juicy. For flavor, you can insert half a circle of thinly sliced lemon into those cuts that will be on top when placing the fish on a baking sheet.

The oven should be heated to 180 degrees and place a baking sheet with fish there. Cooking time is about an hour (depending on the size of the fish and the characteristics of the oven). During baking, you need to grease the top of the carp with sour cream a couple more times.

Everything is our carp stuffed ready. You can eat it hot (remembering to remove the threads), or you can cool it and serve it as cold snack.

Of course, this option for preparing fish is not the only one. Various fillings There are many suitable for stuffing carp. For example, many people like stuffed carp, the filling recipe for which contains walnuts. To prepare this dish, you need to fry the onion well, add well-chopped nuts to it. Then add salt and season the filling to taste. Fans of Caucasian cuisine can add pomegranate seeds to the onion-nut mixture. The rest of the cooking technology remains unchanged. Although if someone doesn’t like sour cream, then this ingredient can be completely replaced with sunflower oil or butter, but you should use less oil than sour cream.

Fans of Russian cuisine will certainly appreciate the recipe “Carp, stuffed with buckwheat". To prepare the filling, you need to cook and season it with onions fried in oil. You can add it to the filling boiled mushrooms or egg, chopped in small pieces.

No less popular various options fillings for fish, prepared on the basis of crumbly rice porridge. Used as additives various vegetables and mushrooms.

The stuffed carp should be served by placing it whole on a dish and garnishing with herbs and fresh vegetables.