How to bake carp steaks in the oven. Carp baked in the oven

Buy at good discounts for personal use and as a gift to friends and acquaintances.

Buy quality products at affordable prices at. Give gifts to yourself and your loved ones!

Subscribe to us on Facebook, Youtube, Vkontakte and Instagram. Stay up to date with the latest site news.

Carp steaks on the grill

Carp steak cooked on the grill is an excellent dish with a delicate taste. This is an excellent option for a holiday table, for a regular family lunch and dinner, for a picnic in the country or in nature. First, the fish is marinated to make the meat more juicy. A variety of marinades add a unique taste and mask the unpleasant fishy smell when preparing dishes.

Cut the steaks together with the backbone, cutting the body crosswise. Or remove the backbone and divide the fillet into pieces of the desired size. To add a unique taste, put inside the pieces: onions or green onions, strips of bell pepper, sprigs of herbs, herbs - chopped bay leaves, rosemary, thyme, oregano. When placing the steaks on the grill, the edges of the bellies are connected so that the minced meat does not fall out, and they are secured with matches, twigs, and wooden toothpicks.

Before grilling over coals, steaks are marinated with wine, mayonnaise, lemon juice, and various sauces. The fish is soaked in spices and acquires a delicate taste.

Fry the fish for 20 minutes, first checking the readiness of the coals: within 2 seconds, a hand at a distance of 15 cm from the surface of the coals can withstand the heat.

Carp, cut into small pieces, can be cooked on the grill by skewering it. Pieces of fish are rubbed with pepper, salt, and other spices, poured with vegetable oil and allowed to brew for half an hour. Then they are strung on skewers mixed with pieces of tomatoes, bell peppers, potatoes, eggplants, and other vegetables. And roasted on coals.

To make the fish fatter, it is placed together with pieces of lard or other fats.

Recipe for carp steaks on the grill

For 1 kg of fish:

• lemon (for juice) - 1/2 pcs.
• pepper - 1/3 tsp.
• rosemary - 1 sprig
• salt - 1 tsp.
• vegetable oil - 1-2 tbsp. l.

Make a marinade for fish: vegetable oil is mixed with lemon juice. Rub the steaks with salt and pepper and pour over the marinade. Place a sprig of rosemary on top. Let the fish sit for at least 30 minutes, stirring from time to time.

Place the pieces of fish on the grill. Fry for 8-10 minutes on each side, periodically stirring the burnt coals. After turning, the pieces are greased with marinade and sprinkled with lemon juice or vinegar. When serving, the carp steak is poured with any sauce suitable for the fish.

Recipe for carp steaks on the grill

For 2 kg of fish:

• lemon - 2 pcs. for squeezing juice and slicing,
• garlic - 3-4 cloves,
• refined oil - 150 ml.
• spices - as desired by the cook
• sour cream - 3 tbsp. l.,
• fresh tomatoes - 2 pcs.
• salt - 2 tbsp. l.
• greens for serving.

The fish are divided into steaks, several cuts are made on each so that the pieces are better marinated. For the marinade, squeeze the juice from one lemon, add grated or crushed garlic, odorless vegetable oil, and your favorite spices. Rub the fish pieces inside and out. A little of the marinade mixture is left for frying.

Steaks that have been marinated for 1-2 hours (it is better to marinate them in the refrigerator, especially during the hot season) are laid out on a wire rack. Place slices of lemon and tomato alternately into the cuts. Sour cream is added to the reserved part of the marinade, and the fish pieces are greased with this mixture on all sides. They fry on coals from burnt branches of fruit trees, from time to time turning the grill over to the other side.

Finished carp steaks are generously sprinkled with chopped herbs. You can place sprigs of greenery on pieces of fish when marinating or frying on a grill. Spicy plants will give an amazing aroma and unique taste to the fish.

Whole carp on the grill

For 1.5-2 kg of fish:

• onion - 1 pc.
• lemon - 1 pc.
• apple - 1 pc.
• salt - 1.5-2 tbsp. l.
• vegetable oil - 15 ml
• ground coriander - 1-2 tbsp. l.

On fish carcasses (with gills removed), incisions are made 1-1.5 cm apart, cutting across or diagonally, in diamond shapes. Salt is mixed with coriander and rubbed into the carcasses inside and out so that the mixture gets into the cuts.

Onion rings and thin slices of apple are placed in the abdominal cavity of the fish. Place lemon slices into the cuts on the back. The fish should marinate for 40 minutes.

The bellies are secured so that the minced meat does not fall out. The steaks are coated with oil, laid out on a greased grill, and placed on the grill. Fry on coals for 20 minutes, occasionally turning the grill over to the other side.

Recipe for carp steaks on the grill with shallots

For 2 kg of fish:

• shallots - 3 heads
• garlic - 1 head
• dill stems with inflorescences - 4 sprigs
• parsley with roots - 4 sprigs
• salt - 2 tbsp. l. without top
• spices for fish - optional.

Frequent cuts are made on the pieces of fish. Salt and spices are rubbed inside and outside.

Onions and garlic are cut into thin rings and inserted into the notches. Dill with inflorescences and parsley along with roots are placed inside the pieces.

The fish is allowed to sit for 1-2 hours to soak in the spices. Place on a wire rack and place on the grill. Fry for 10 minutes on each side, periodically turning the grill so that the fish does not burn.

When serving, take out the filling, cover the fish with vegetables, and sprinkle with fresh herbs.

Not everyone likes this type of fish. Kostlyava, they say. Yes, and it smells like mud. Did you know that carp can be cooked wonderfully? The taste is specific, and in a pleasant sense of the word. After all, it will be prepared with the most delicious ingredients. And then your attention will not be distracted by either the bones or the smells.

Ingredients

• 2 carp steaks
• Breading

For the marinade

• A few slices of lemon
• Spices and ground pepper to taste
• Olive oil

For garnish

• 70 g carrots
• 70 g zucchini
• 70 g bell pepper
• Salt, spices to taste and desire, marinade left after fish

Cooking aromatic and delicious river carp with vegetables

Now, I hope many will agree with me - it’s better not to buy whole fish, but steaks. Why? Firstly, you won't have to prick your hands while cleaning. Secondly, the process itself simply won’t be needed and time will be saved. But a lot needs to be done - cut off all the bones, and remove the fins, scales, entrails and head. Thirdly, no effort is needed to cut into steaks, because large carp are usually sold. You can, however, ask the seller to clear it. But such a service for cleaning and cutting into steaks or fillets is not available everywhere. I had steaks that were slightly frozen. And I set them to defrost at room temperature.

Step 1: Prepare the fish for cooking

Now we have a different task - to prepare the marinade. Yes, such that it would rid our character, who smells brightly of a river, of unwanted aromas. Take a lemon (preferably thin-skinned) and cut it into thin slices. Then grind it as much as possible. But we try to leave long crusts - they will look impressive on the fish, and then crunch appetizingly.

Step 2. Slice the lemon

I have my favorite spices. They are called Italian herbs. That is, they are far from fish seasonings. And this is good, because the fish will be flavored differently. Pour some spices (you use your favorites!), ground black pepper into the lemon, and then add a little olive oil.

Step 3. Mix spices, lemon and olive oil

If the fish has already been defrosted, you can safely marinate the pieces. For how long? This depends on many factors - the time factor is important, the degree of marinating, etc. Rub the fish with the resulting marinade. Let it sit while we prepare everything for the side dish. (My fish stood in the marinade for literally a quarter of an hour!)

Step 4. Marinate the carp with the resulting sauce

What to take for carp? Potatoes - you say. But you don’t need what’s traditional! Let's do everything differently. And we'll come up with a different format. I had the freshest carrots. I planed it, or rather, made it into slices. But she didn’t put it on a plate, but seasoned it with what was left of the marinade.

Step 5. Marinate the carrots with the remaining sauce

What should we cut to go with the carrots? Let's prepare the zucchini exactly in this format. And we will also sprinkle it with what we have left from the marinade. You can lightly sprinkle with breading. Let's add slices of bell pepper here. Let them sit, marinate and let out the excess juice.

Step 6. Add zucchini and bell pepper to carrots

Now you can send the fish to fry. But it’s in the marinade, it’s a bit damp. What should I do? Let the moisture drain as much as possible and dip the steaks in the breading.

Step 7. Dip the steak in breading and fry

Is the pan hot? Or do you want to steam it, in a slow cooker, or in the microwave? With any method of cooking, nothing can spoil the fish! All that remains is to cook. I fried in a medium amount of well-heated oil on all sides, turning over as soon as the side was browned. And I put slices of garlic on the side! To do this, I planed them thinly.

Step 8. Slice the garlic

Garlic slices, having imbued the fish with their phytoncides and aroma, can be fried in oil. They will crunch so nicely! While the fish is frying, let's fry the vegetables nearby. You can add one at a time, but add more oil. Don't want to fry? Steam it - no problem. After all, the vegetables are also soaked in marinade, and will be just as aromatic and even healthier. Just remember – the slices are fried or steamed for just two or three minutes. They should crunch a little. And now all this beauty is ready - there is no shame in putting such a dish on the table for guests. Bon appetit!

Catching silver carp is not a problem nowadays, since it is bred artificially in numerous paid reservoirs.

What kind of fish is this?

Silver carp is a fairly large representative of the carp fish species, which leads a schooling lifestyle and prefers freshwater reservoirs. It is also called silver carp, and it received its name due to the fact that the shape of its forehead is somewhat wider than that of other representatives of cyprinids. Moreover, his eyes are located slightly lower, so it seems that his forehead is quite massive.

It can grow up to 1 meter in length, or even more, while gaining 50 kg in weight, despite the fact that the average weight of a silver carp is within 30 kg.

This species of cyprinid is distinguished by the presence of a so-called “sieve”, which is formed by fusion of gill rakers with transverse bridges. The silver carp passes phytoplankton through this “sieve.”

Nowadays, there are three subspecies of silver carp, which include:

• White. The appearance of this silver carp is characterized by a predominance of silver and sometimes white shades. Its fins are grayish. They are distinguished by very tasty and moderately fatty meat.
• Motley. This subspecies has a larger head and darker coloration. The head of this species occupies 50% of the entire body. With age, the silver carp darkens, and dark spots appear in the color. Bighead carp meat tastes much better than white silver carp meat. This is due to the fact that it mainly feeds on phytoplankton.
• Hybrid. These are the best aspects of the quality of white and bighead carp. Its coloring is more reminiscent of silver carp, and the speed of its development is more similar to its motley relative.

The main advantages of silver carp include the presence of unsaturated omega-3 acids in its meat, as well as the presence of a significant proportion of protein. The following vitamins were found in the meat of this fish:

In addition, silver carp meat contains minerals such as phosphorus, calcium, iron, zinc, sodium and sulfur. Such microelements have a beneficial effect on the vital functions of the human body. By consuming silver carp meat, you can prevent the following diseases:

• atherosclerosis;
• problems of the central nervous system;
• hypertension;
• rheumatism.

It is advisable to consume silver carp meat for the following diseases:

• diabetes mellitus;
• gastritis with low acidity;
• vascular and heart disease.

Meat can stimulate the production of hemoglobin, improve skin characteristics, and promote hair and nail growth. It is not advisable to eat silver carp meat only for those people who have a personal intolerance to this product.

Recipes for delicious salted silver carp

• the carcass must weigh 5 kg or more;
• Only coarse salt is used for the salting process. It is not recommended to use sea salt, which can worsen the taste of the prepared product;
• Salt fish only in glass or enamel containers. If this is not possible, then you can pickle it in a plastic container;
• The meat is stored in the refrigerator for about 2 or 3 months.

To do this you will need:

• carcass of silver carp, weighing about 1 kg;
• vinegar – 50 ml;
• vegetable oil – 300 ml;
• sugar, as well as 3-4 medium onions;
• salt;
• various seasonings.

Before salting, the fish is cut, removing the scales, head, tail and fins, as well as the entrails. After this, the fish carcasses are thoroughly washed in running water. Then the cut carcass is completely placed in salt and placed in the refrigerator for 2 hours.

While the fish is salting, prepare a vinegar or brine solution at the rate of 1 tbsp. spoon for 1 liter of water. After 2 hours, the fish is removed from the refrigerator and placed in the prepared solution for 0.5 hours. As soon as half an hour has passed, the fish is taken out of the brine and cut into pieces, after which they are folded in layers into a container for salting. Each layer is sprinkled with seasonings, onions, a small amount of sugar, and then the whole thing is filled with vegetable oil. Finally, the fish is tightly covered, for example, with a bowl with a load and moved again to the refrigerator for 6 hours. After 6 hours, fish meat can be eaten.

For this recipe you need to prepare the following ingredients:

• 2 carcasses of silver carp, weighing 1 kg each;
• 5 pcs. medium-sized bulbs;
• a glass of vegetable oil;
• 3 tbsp. spoons of vinegar;
• salt;
• seasonings - cumin, coriander, bay leaf.

First of all, the fish is cleaned most thoroughly and placed in a salt or vinegar solution for half an hour. While the fish is undergoing special processing, vegetable oil and vinegar are mixed, as well as crushed cumin, coriander and bay leaf. The bulbs are cut into half rings separately. Then the fish is removed from the composition and cut into small pieces. Each piece is placed in the marinade for a few seconds and placed in a container for pickling. Each row is interspersed with onion half rings. Finally, the layered fish is filled with the prepared marinade and placed in the refrigerator for a couple of hours.

Silver carp “under herring”

Silver carp meat is easily suitable for cooking “for herring”, as its elasticity and fat capacity contribute to this.

To prepare an amazing dish, you need to prepare:

• 1.5 kg of silver carp (1 carcass);
• salt – 5 tbsp. spoon;
• vinegar - 3-4 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• vegetable oil – 3-4 tablespoons;
• water – 1 liter;
• bay leaf – 1 pc.;
• peppercorns.

As a rule, fish is cleaned and washed under running water. After this, the ridge and other fairly large bones are removed from the fish. The fish meat is cut into narrow strips, and the tail into rings. The marinade is prepared in a separate container, based on boiled water, to which salt, sugar, vinegar are added, after which it is cooled to room temperature. Pieces of silver carp “for herring” are placed in a bowl for salting, into which sunflower oil is also poured, bay leaf and pepper are added. After this, the fish with spices is filled with marinade. When completely cooled, the meat is covered with a blanket and placed in the refrigerator for 24 hours.

Silver carp caviar is a delicacy. It is not small, so it can be salted without any problems. To pickle it, you need to prepare:

• silver carp caviar – 200-400 g;
• fine salt;
• 2 teaspoons lemon juice;
• ground pepper.

The caviar is removed from the fish, washed and dried on a paper towel. After this, the caviar is sprinkled with salt and pepper, and then placed in a glass jar. Then the caviar is irrigated with lemon juice and tightly closed with a lid. To make the caviar edible, it is placed in the refrigerator for a couple of days.

How is cooked fish stored?

As a rule, pickled silver carp is stored in glass containers. Basically, a glass jar is used for such purposes. Each layer of fish is layered with onion rings and bay leaves. All this is completely filled with vegetable oil, closed with a lid and placed in the refrigerator, where the product is stored for no more than 3 months.

Other ways to prepare silver carp

Silver carp meat is suitable not only for salting or pickling, it is also stewed, fried and steamed. If you cook it in the oven, you will get a very tasty product, and also nutritious. To do this you need:

• 1 kg of cleaned silver carp meat;
• 3 pcs. bulbs;
• half a lemon;
• 1 piece carrots;
• sour cream;
• pepper;
• salt.

First of all, the fish meat is marinated with lemon juice, salt and pepper, after which the meat is infused for 30 minutes. At this time, the onion is cut into half rings, and the carrots are chopped on a coarse grater.

After half an hour, the baking sheet is greased with oil, and onions and carrots are laid out on it, and the fish is placed on top and greased with sour cream. The prepared dish is baked in the oven at a temperature of 180-200°C for 30-40 minutes.

Cooking silver carp in a slow cooker

To prepare it you need to take:

• silver carp – 2kg;
• carrots – 2 pcs.;
• bulbs – 2 pcs.;
• tomato paste – 1.5 tablespoons;
• peppercorns;
• bay leaf;
• sugar – 1 tbsp;
• salt.

The fish is carefully separated and cut into pieces, about 3 cm thick, a little vegetable oil is poured into the multicooker, after which chopped onions and grated carrots are laid out. Finally, add bay leaves and pepper. All this, together with the fish, is poured with tomato-soy sauce, salt and add a little sugar. The “stewing” mode is selected and the dish is cooked for half an hour.

Salted fish cannot harm a person if consumed in moderation. If the fish is salted and not subject to heat treatment, then its meat practically does not lose its unique properties. Salted fish is recommended for consumption by those categories of people who suffer from low stomach acidity, as well as low blood pressure.

The most important thing is that the fish at the time of consumption is not too salty, because salt can be deposited in the joints. But if it is a lightly salted product, then you shouldn’t expect anything bad from it other than benefits.

Silver carp is a universal fish and will be tasty with any cooking technique. The most healthy fish product is when baked in the oven and the least healthy when fried. In addition to the fact that fried fish becomes “heavy” on the stomach, it also loses quite a lot of nutritional elements. You can cook a delicious fish soup from silver carp, or more precisely from its head, tail and fins. By the way, fish soup is a very healthy dish and very “light” on the stomach. In addition, silver carp meat prepared in this way retains most of the substances beneficial to the human body.

Of course, it is quite difficult to catch this fish without experience, since it bites on unconventional baits. In addition, if a specimen weighing 10-15 kg bites, then not every angler can handle it. In addition, the gear for catching it requires special selection. But if you can’t catch it, then it’s better to buy it at the market or in a store.

Fish cleaner

Ways to properly clean caviar from film...

How to store smoked fish

Which caviar is better than chum salmon or sockeye salmon?

The benefits and harms of salmon

Kunja fish

How to cook spring mackerel

Mackerel - benefits and harm

Silver carp hye in Korean

Fried carp in a frying pan, complemented by a side dish, forms a simple but very tasty everyday dish. Cooking this fish will not take much of your time, especially if you buy a carcass that has already been cleaned and gutted.

When choosing carp, it is important to pay attention not only to its freshness, but also to its weight. For frying, it is advisable to purchase fish weighing one and a half to two kilograms - cut pieces of medium-sized carp will fry quickly enough, and there will not be many small bones.

Ingredients:

• fresh carp (better mirror) - 1.5-2 kg;
• vegetable oil - about 80 ml;
• breadcrumbs - 50-80 g;
• salt, pepper - to taste.

1. First of all, we clean the carp from scales. Then we cut off the head, tail and fins - leaving all this for. Carefully remove the insides of the fish. We cut the remaining carcass into portions about 2 cm thick. Mirror carp is best suited for frying - this species is distinguished by a small number of bones, as well as an almost complete absence of scales.
   
2. Rub the steaks with salt, pepper and/or other spices. Leave at room temperature for 10-15 minutes to “impregnate”.
   
3. Pour the crackers into a convenient flat plate. Carefully roll each piece of carp in breading. It is the crackers that form a ruddy, slightly crispy crust on the finished fish, while the inside of the carp remains as soft, tender and juicy as possible.
   
4. Heat a thick-bottomed frying pan with sides, adding vegetable oil. Place pieces of carp on a hot surface and fry over medium heat without a lid for about 5-7 minutes (until the bottom side is browned).
   
5. Next, carefully, trying not to damage the integrity of the steaks, turn the fish over to the other side using a spatula. Continue frying for another 5-7 minutes. If the pieces of fish are large enough, at the very end, cover the pan with a lid and steam the fish over low heat for 2-3 minutes.
   
6. Place the finished steaks on paper towels to remove excess oil. We serve the fish with a simple side dish, for example, mashed potatoes, boiled rice, pasta. You can supplement the dish with vegetables and fresh herbs.
   

Carp fried in a frying pan is completely ready! Bon appetit!

Tender, slightly sweet carp meat tolerates heat treatment well. This fish, artificially bred in China hundreds of years ago, can be prepared in any way. The carcass and steaks are cooked in the oven and in a frying pan, in a slow cooker and cauldron, in its own juice and marinade, in foil and a salt or dough coat.

Carp in sour cream is very tasty. The fermented milk product becomes a natural marinade, which makes the meat even more tender and juicy. Most often, fish is cooked separately, as a main protein dish with a side dish of potatoes or rice. But she tolerates the company of vegetables very well.

Carp in sour cream is fried or baked whole, stuffed with mushrooms and vegetables, and prepared as fillets or steaks. You can stew pieces of fried fish in sour cream, and that will also be very tasty. Among the spices that go well with carp are paprika, saffron, coriander, ginger, pepper, and lemon.

Carp in sour cream - general principles of preparation

Cooking carp in sour cream is not at all difficult. The main difficulty is to properly cut the fish, especially if it is very large. Of course, you can buy ready-made fillets, already cut and even cut into steaks. But then you can forget about delicious fresh meat. The beauty of carp is that it survives long journeys well and is most often sold alive.

The scales come off the carcass very easily; as a rule, no problems arise with this.

You should gut the fish like this:

Cut the dorsal fin on both sides, wrap it in a clean piece of cloth or an old towel and pull it in the opposite direction, that is, from the tail to the gills;

Make an incision in the abdomen, carefully remove the gall bladder, liver, and entrails. If bile has spilled, you need to rub these places with salt, cut out and wash the fish;

The eyes and gills should be removed;

Rinse the carcass, leave it whole or cut it into pieces.

The head and tail can be left if the whole fish is placed on a baking sheet or frying pan.

Some housewives do not like to cook carp because it contains many small bones. However, they can be easily dealt with. One way is make deep cross cuts on the back along the entire length of the carcass. The more frequent the cuts are, the more small bones will be crushed and become softer under the influence of high temperature. Moreover, thanks to the cuts the meat is better saturated with salt, marinade and spices.

There is another option. Need to fillet the fish, cutting off the head and cutting the carcass into two halves along the ridge. Next we proceed as follows.

Cut off the spine, fin, and adjacent small bones.

Cut out the rib bones in one solid layer.

Using your fingers, determine the direction of the protruding strip with small sharp bones, step back from this line five millimeters to the right and left, make two cuts along the entire length of the finne to the skin.

Separate the resulting strip from the skin.

Do the same procedure for the tail part of the carcass.

The cooking time for carp depends on its size. The fish should be baked at 200 degrees for about an hour and a half. Before cooking, you can marinate the meat for half an hour in salt, pepper, and lemon juice.

Carp in sour cream, baked in the oven

The simplest recipe for carp in sour cream, which requires a minimum of culinary preparation and very few ingredients.

Ingredients:

Carp carcass per kilogram in weight;

Salt, pepper;

A little vegetable oil for the baking sheet;

A glass of sour cream.

Cooking method:

Make shallow cuts in the thickest parts of the carcass.

Cut the lemon into slices and squeeze out a little juice.

Rub the fish with salt and pepper and sprinkle with lemon juice.

Place a few slices of lemon inside.

Marinate the carp for about twenty minutes.

Preheat the oven.

Coat the carp with sour cream.

Grease a baking tray with oil.

Place the carp on a baking sheet with its belly down.

Pour the remaining sour cream over the fish.

Bake until done.

Carp in sour cream, fried in a frying pan

When prepared according to this recipe, carp in sour cream turns out very juicy and aromatic.

Ingredients:

Prepared carp;

Salt, pepper, spices to your taste;

Large onion;

Three to four tablespoons of flour;

Vegetable oil;

A glass of sour cream.

Cooking method:

Cut the fish into steaks.

Blot dry with a paper towel.

Salt, sprinkle with pepper and spices.

Pour juice from half a lemon.

Marinate for twenty minutes.

Cut the onion into rings.

Bread each piece in flour.

Heat vegetable oil.

Fry the fish until golden and delicious on both sides.

Separately fry the onion.

Place the pieces of fish on a large plate or roasting pan.

Spread the onion sauce on top.

Dilute sour cream with a quarter glass of water.

Pour sour cream sauce over everything.

Simmer, covered, for about ten minutes.

Carp in sour cream, cooked in a slow cooker

Ingredients:

A carcass weighing no more than a kilogram;

Large onion;

A clove of garlic;

Salt and pepper;

Bay leaf;

Fresh herbs;

Two tablespoons of vegetable oil;

Spices as desired;

A glass of sour cream.

Cooking method:

Cut the carp into fillets.

Rub the fish with spices, salt and pepper.

Chop the onion.

Chop the garlic.

Pour oil into the bowl and fry the vegetables for five minutes.

Place fillet on onion.

Continue cooking on the frying mode for another fifteen minutes.

Dilute sour cream with half a glass of water or broth.

Pour sour cream sauce over the fish.

Place bay leaf and chopped herbs into a bowl.

Cook on stewing mode for twenty minutes.

Carp in sour cream with tomatoes

Refreshing tomato sourness adds a special taste to the sweetish meat of river fish. A very tasty version of carp in sour cream, cooked in the oven.

Ingredients:

Large carp carcass (from one and a half to two kilograms);

Five hundred grams of onions;

Four tomatoes;

A glass of sour cream;

A little vegetable oil;

Spices, salt and pepper.

Cooking method:

Rub the carp with salt.

Cut the onion into rings.

Heat a large frying pan and fry the fish in oil until crust forms.

Turning the carp onto its second side, place onion rings on the sides of the fish.

Fry the onion with salt. Be sure to stir.

Place the carp in a heat-resistant dish along with the onion.

Cut the tomatoes into thin slices and place in the mold along the edges of the fish.

Pour sour cream over the carp.

Bake at 220 degrees for about an hour.

Carp in sour cream on a bed of vegetables

The national Czech recipe for carp in sour cream, cooked on a bed of vegetables, will appeal to lovers of proper healthy cooking.

Ingredients:

Large carp (two to three kilograms);

Three large onions;

Big carrot;

Half a kilo of sour cream;

A clove of garlic;

A bunch of dill;

Six potatoes;

Vegetable oil;

Rosemary or herbs with this spice.

Cooking method:

Rub the carcass with salt and seasonings, marinate for half an hour.

Finely chop the carrots and onions and simmer.

Boil the potatoes until half cooked, cool, and cut into slices.

Chop the greens, chop the garlic.

Prepare minced meat from onions, carrots, dill and garlic.

Stuff the fish with minced meat.

Cover a baking sheet with foil and grease with oil.

Lay out the potato bed, reserving some potatoes.

Place stuffed carp on top.

Coat the fish with sour cream.

Add the remaining potatoes and herbs.

Wrap in foil and place in the oven.

Bake for about an hour.

Unfold the foil and bake the carp until a crust forms for about fifteen minutes.

Carp in sour cream with potatoes and cheese

An excellent option for a full dinner or lunch.

Ingredients:

The carp carcass is larger;

A kilogram of peeled potatoes;

Two hundred grams of semi-hard cheese;

The bulb is large;

Half a kilo of sour cream;

One hundred grams of butter;

Pepper, salt, seasonings.

Cooking method:

Make cuts on the top of the carcass.

Cut the potatoes into slices.

Chop the onion into rings.

Finely grate the cheese.

Melt the butter, pour into a saucepan.

Add half the cheese crumbles and sour cream to the butter.

On a greased baking sheet, make a bed of several onion rings.

Place the carp.

Coat the fish with sour cream and cheese sauce.

Place onion rings on top.

Place potatoes next to the fish.

Bake for forty to fifty minutes.

Ten minutes before the potatoes are ready, sprinkle the remaining cheese on the potatoes and bake until crispy.

Carp in sour cream stuffed with mushrooms

The incredible aroma of carp stuffed with mushrooms in sour cream is what guests who have tried this treat will be talking about for another week. They will definitely ask you for the recipe.

Ingredients:

Large carp carcass;

Two hundred grams of mushrooms, or regular champignons;

Large onion;

A glass of sour cream;

A little vegetable oil;

Fresh parsley;

Salt, pepper;

Half a teaspoon of saffron powder.

Cooking method:

Rub the carp with salt.

Chop the mushrooms.

Cut the onion into half rings.

Fry onions and mushrooms in vegetable oil.

Stuff the fish with mushroom filling, securing the edges with toothpicks.

Mix sour cream with saffron.

Grease a baking sheet with oil and place the carp.

Pour sour cream generously over the fish.

Bake for about forty minutes.

When serving, sprinkle with finely chopped herbs.

Carp in sour cream, stewed in a cauldron

If you have a real cauldron on your farm, you can also cook wonderful carp in sour cream in it.

Ingredients:

One kilogram carp carcass;

Fifty grams of butter;

A glass of sour cream;

One medium carrot;

Large onion;

Pepper, salt;

Parsley, spices to taste.

Cooking method:

Cut the carrots into slices.

Chop the onion into rings.

Finely chop the parsley.

Cut the carp into pieces.

Place vegetables and herbs on the bottom of the cauldron.

Place the carp on top, add a glass of water, simmer for about ten minutes after boiling.

Add butter and sour cream to the cauldron and simmer covered over low heat for about an hour.

After gutting, rinse carp only with very cold water. The meat will cook while warm.

When buying fish, you need to choose a carcass with bright red gills, light, clean (not cloudy!) eyes, without mucus on the scales. These are all signs of fresh fish.

Carp may smell faintly of mud. But a pungent smell is evidence of stale goods, from which it is better to stay away.

If the head of a carp is cut off, this is a reason to suspect the seller of dishonesty. It is almost impossible to determine the freshness of such fish.