Recipe for stuffed carp with potatoes. Oven baked carp

I don’t know people who are indifferent to stuffed fish (gefilte fish), well, I don’t know! All my friends, acquaintances, loved ones and relatives adore this dish. It would seem that it is the most delicious dish and it is insanely complex. I want to dispel these stereotypes right away. It can be prepared very simply, without much effort - really, really! It was this option that was shown to my older sister by our neighbor Marya Pavlovna in the eighties - an amazing woman who cooked incredibly tasty food of Jewish cuisine, while she cooked all the dishes simply and without problems. This option turns out incredibly tasty both in the oven and in broth on the stove, for example, in a duck, with onions and carrots laid out on its bottom, sometimes beets are added for color. I prefer the easiest way to cook - bake in the oven.

To prepare stuffed carp, we need the freshest large fish.

The fish must be cleaned under running water, cleaned of entrails, cut off the head and tail. I got about 500 grams of caviar, you can make tartare or cutlets from it, which I recently showed.

Cut the fillet along the dorsal fin, carefully cut it off the bones.

Use a spoon with a sharp nose to scrape off the remains of the fish from the bones. From the bones, head and tail, you can cook delicious.

Cut fillets off the skin, being careful not to damage it.

Cut the fish into small pieces.

Pass the fish and pre-soaked bun through a large sieve in a meat grinder. If the bones in the fish are large, pass the minced meat through a meat grinder twice.

Fry chopped onions in a small amount of vegetable oil over very low heat.

The onion should be transparent, so it will add sweetness to the finished stuffed carp, but if the onion begins to turn golden, it will add a touch of bitterness.

Transfer the cooled onion from the pan to the minced meat and, adding one egg at a time, we begin to knead the minced meat. Salt and pepper to taste.

Leave the minced meat to ripen for 20-30 minutes.

Divide the minced meat in two. Form two huge patties, wrap each in a strip of fish skin, place in a baking dish. Cover the dish with foil and bake for 1.5 hours at 170 degrees without convection. After a while, you need to remove the foil, increase the temperature to 180 degrees and bake the carp for another 30 minutes.

Cool the fish completely, cut only in a cooled state.

Can be served with a lemon wedge. Happy and delicious holidays to you.

The stuffed carp is ready.

Hello dear Notebook readers! They brought me here recently this good from my father-in-law - this is a carp, a river carp relative. The fish is huge and very tasty, and besides, it is still low in calories. My husband asked me to fry it in a frying pan, but I am sorry to spoil such goodness and just fry it. I confronted the fact that we would have fish and potatoes: baked carp in the oven with sour cream and cheese crust.

Carp in the oven recipe with photos step by step

The first step is to deal with the fish. I got the frozen carp from the freezer, it was cleaned, of course, much more difficult than fresh fish and I had to clean it under running water so that the scales would not fly in different directions.


how to cook carp in the oven

Ingredients:

  • carp - carcass,
  • 10-11 medium potatoes,
  • medium onion,
  • sour cream (absolutely any fat content),
  • salt,
  • spices (I have coriander and bay leaf with allspice),
  • butter.

Cooking process:

We leave the head and tail on the ear (be sure to cut out the gills, otherwise our ear will be bitter), remove the fins and cut the fish into portioned pieces. If you wish, you can choose the bones, and not cut into portions and bake the whole fillet. Salt the fish and sprinkle with spices, leave it for 15 minutes, so that it is saturated with salt. In the meantime, we peel potatoes and onions, cut them into thin rings, sprinkle with spices and stir. We put them in a baking dish, pre-greased with butter.


Put the slices of carp on top and generously smear them with sour cream.


Sprinkle sour cream with spices, cover everything with food foil and send our dish to the oven to bake at 180 degrees for 30 minutes. If not covered with foil, the cooking time of the potatoes will increase and the fish will be too dry.


After this time, we take out our almost finished dish, remove the foil, sprinkle it with grated cheese and send it back to the oven for 10 minutes, until an appetizing cheese crust appears. I have already "boasted" about my oven many times, this is what an appetizing crust she made for me in 10 minutes on the minimum setting.


Bon Appetit!

Ekaterina Apatonova told how to cook deliciously baked carp in the oven with potatoes, recipe and photo of the author.

Step 1: prepare the onion.

We peel the onion from the husk with a knife and rinse it under running water. After that, put the vegetable on a cutting board and, using the same sharp inventory, cut the onion into rings or half rings and transfer to a free plate.

Step 2: prepare the garlic.


We clean the head of garlic from the top husk with our hands and put it on a cutting board. We will not divide it into teeth, but will only divide it into several parts. To do this, using a knife, cut the garlic head across 2-3 parts and after that we put it on a clean plate.

Step 3: prepare the lemon.


We wash the lemon under running water and put it on a cutting board. Cut off the ends of the citrus and then cut the component into circles. Transfer the lemon circles to a clean plate.

Step 4: prepare the greens.


We wash the greens thoroughly under running water, shake off excess liquid and act as desired, or chop the parsley coarsely on a cutting board, or immediately put it on a clean plate.

Step 5: prepare the fish.


The carp is a freshwater fish of the carp family and very often has a riverine scent of mud. Therefore, it is important to cook it in spices and with other aromatic ingredients, such as parsley or garlic. And due to the fact that the carp is very tasty, it is worth tinkering with it in order to taste the tender fish. We wash the gutted carp under running water from all sides and put it in a clean bowl. Attention: it is necessary to cook fish without scales, but it is possible with the head, so that the dish also looks appetizingly beautiful.

Step 6: prepare the butter.


We spread the butter on a cutting board and, using a knife, cut into small pieces.

Step 7: cook carp in the oven.


We cover the baking sheet with baking foil with the bright side up, so that after - you do not have to wash the container for a long time. After - put the fish on the foil. Rub it inside and outside with a little salt and black pepper. Put pieces of butter inside the carp, as well as half the onion rings, part of the greens and half the lemon circles. On top of the fish we spread the remnants of vegetables and lemon, and next to them are the heads of garlic. We cover all this beauty with a small piece of food foil.
We put the baking sheet in the oven, preheated to temperature 200 ° C bake for 30-40 minutes depending on the size of the carp itself. During this period of time, the fish will give the river smell to the vegetable components, and itself will absorb their aroma. In addition, carp meat will become soft, juicy and very tender.
After the allotted time, we take out the baking sheet with kitchen potholders and set it aside to cool slightly. After that, carefully transfer the carp with a kitchen spatula onto a cutting board, take out the greens with onions from the fish and cut them into portions with a knife. We transfer the dish to a flat plate and can be served to the table.

Step 8: serve the carp in the oven.


As soon as the carp in the oven is ready, serve it to the table until it cools down. Mashed potatoes or fresh vegetable salad are perfect garnishes.
Enjoy your meal!

Before baking, carp can be cut into portions and cooked as such. Then it will be baked from all sides and will be much juicier.

Fish can be baked with potatoes. To do this, cut the vegetable into circles and put it on the bottom of the baking sheet, then put the fish itself.

For cooking carp in the oven, fish should only be used fresh. And in order to determine the freshness of a fish, first of all, you need to pay attention to its gills and eyes. The gills should be red or pink and the eyes clear. The fish must have a neutral odor and be intact on all sides.

Carp fish, like all seafood, is a delicious and healthy delicacy. Cooking juicy and tender meat will not be particularly difficult. Just choose a recipe and feel free to start preparing it.

The carp is a freshwater fish that joins the carp family. Such fish is adapted to different habitat conditions, so it can be found not only in the basins of the Black, Caspian and Azov seas, but also in water bodies of Asia, Siberia and even Kamchatka. At the same time, the carp is a rather strong and beautiful river inhabitant with golden scales, an elongated carcass and pronounced chewing plates. Unlike other fish species, the carp grows very quickly and by the end of the first year of life its length reaches 10 cm and weighs 30 g. An adult can weigh up to 20 kg and up to one meter long.

In many countries, culinary experts appreciate its high taste. Carp meat has a rich sweetish taste. And the larger the carp, the less bones it will have, which is also an undoubted plus. But, the taste of meat largely depends on what the carp ate.

It is quite simple to prepare, it can be fried, boiled, baked in the oven, used in the preparation of other dishes. Regardless of the method of processing, the meat is always juicy. The main thing is to buy fresh fish for cooking, and not frozen, since when frozen, the meat loses its taste.

It is also worth emphasizing that the carp is not whimsical in food, it can absorb everything indiscriminately, from worms to mollusks and larvae. Such an appetite has a good effect on its growth, which cannot be said about the quality of meat, where harmful compounds can accumulate.

Composition and useful properties

Carp is a low-calorie fish, so it can be safely included in the list of dietary products. Eating meat has a positive effect on the functioning of the body, because it contains protein, fatty acids, B vitamins, as well as micro and macro elements. Such a rich composition will help strengthen the immune system, improve health, vision and skin condition, as well as normalize the functioning of the heart and liver. Especially carp meat is recommended to be included in the diet of baby food and the elderly, who especially need an increased amount of protein.

Carp stuffed with mushrooms in the oven

Delicious and meaty carp is a real find for a culinary specialist. Its delicate taste goes well with a variety of ingredients. We offer a recipe for juicy fish with mushrooms in the oven.

Ingredients:

  • carp;
  • 200 g fresh (dried) mushrooms;
  • two eggs;
  • ½ cup rice
  • two onions;
  • two tablespoons of butter;
  • herbs, spices;
  • 100 ml sour cream.

Cooking method:

  1. Rub the prepared carcass with salt, pepper and put it in the refrigerator for 30 minutes.
  2. Chop the onion, mushrooms and fry them in butter.
  3. Boil rice and eggs.
  4. Add rice, chopped boiled eggs, salt to mushrooms and onions and mix everything.
  5. Cover the baking sheet with foil, spread the fish, put the filling in the abdomen, coat with sour cream and put in the oven for an hour at a temperature of 180 ° C.

How to bake in foil

Baked carp in foil is an excellent dish for a festive table or an everyday dinner. The finished fish turns out to be very tasty and tender, the main thing is to use a fresh carcass in cooking, since the frozen one will lose its taste and structure during the baking process. It is better to bake a large individual in foil, since its meat is more juicy and dense. How to cook carp fish in foil, read on.

Ingredients:

  • carcass carp;
  • 100 g butter;
  • three onions;
  • salt, pepper mixture, dill.

Cooking method:

  1. Thoroughly season the carcass with spices and salt.
  2. Mix chopped onion with chopped dill. Stuff the fish with a slice of butter with the filling.
  3. Put the carp on the foil, sprinkle with onions and herbs on top, wrap and put in the oven for 45 minutes at a temperature of 190 ° C.

Cooking in sour cream sauce

Carp is ideal for preparing a delicate and aromatic fish dish. Like all freshwater inhabitants, the smell of mud is inherent in it. To get rid of it, use lemon, garlic, or herbs. This will leave the unpleasant smell and you will be able to prepare a fragrant dish.

Ingredients:

  • large carcass of carp;
  • two onions;
  • 300 ml sour cream;
  • lemon;
  • salt, spices.

Cooking method:

  1. Pepper the fish carcass, salt and sprinkle with lemon juice, leave for 30 minutes in a cool place.
  2. Cut the onion into rings.
  3. On a baking sheet we make a substrate of onions, put the fish on top, sprinkle it with onion rings and grease it thickly with sour cream.
  4. Cover with foil and bake for 30 minutes.
  5. We remove the foil and cook for another 15 minutes.

Fried carp in a pan

Not all gourmets like oven-baked fish. But fried carp with your favorite side dish will appeal to many. It is good because it contains a lot of fat, which means that you need a small amount of oil for cooking.

Cooking method:

  1. Cut the carcass into steaks, sprinkle with lemon juice to get rid of the smell of mud.
  2. We process the steaks with spices, you can use ordinary salt and ground pepper, or purchase a ready-made set for fish.
  3. Dip the pieces in flour and fry in a pan with a little oil until golden brown.

Heh fish recipe

Korean cuisine has become famous all over the world for its hot snacks and salads. One of them is he. It is made from meat, vegetables and fish. We offer a recipe for carp heh.

Ingredients:

  • carp weighing 2 kg;
  • three onions;
  • four tablespoons of vinegar;
  • 3 g coriander;
  • three tablespoons of soy sauce;
  • a spoonful of vegetable oil;
  • two tablespoons of dried paprika;
  • 5 g hot pepper;
  • a bunch of cilantro;
  • a spoonful of salt and a pinch of black pepper.

Cooking method:

  1. The first step is to separate the fillet from the bones and cut it into large pieces.
  2. We put fish blanks in a bowl, add vinegar to them, mix and leave to soak for 2 hours.
  3. Chop the onion into thin half rings, finely chop the cilantro.
  4. Drain the juice from the fish, add the onion, cilantro, a mixture of peppers, paprika and coriander. Mix thoroughly and taste for salt, if not enough, add. If you are a fan of very spicy dishes, then you can add chopped garlic with a pinch of sugar.
  5. We give the dish a little time to brew and can be laid out in small salad bowls.

Carp balyk at home

Carp balyk is a tasty and healthy dish. Thanks to this cooking method, the fish meat is tender and juicy. For a balyk, it is better to use a carcass weighing at least 5 kg, in which there is more meat and there is no smell of mud. The success of the dish largely depends on the correct cutting of the fish, so the pieces should not be more than 3 cm.

More than a dozen different dishes can be prepared from carp, so everyone will find a recipe to their liking. But besides the fish itself, there is one more amazing thing - this is carp caviar. You can make a delicious pate from it, grind it or just fry it in a pan.

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Carp fillet in the oven

A close relative of carp, the carp is considered one of the most delicious freshwater fish. Not only that, unlike other representatives of rivers and lakes, it does not have so many bones, but also there is a lot of meat on its sides, and it does not smell too much of mud. For such "meatiness" carp is often called "river pig". And making carp amazingly tasty is quite simple: bake the fillet of this fish in the oven!

Nourishing carp with potatoes for every day

Cooking carp is a fairly simple task. Depending on the set of ingredients, this fish can easily make both festive dishes and hearty, delicious food for every day. To please yourself with a hot dinner effortlessly, let's prepare a carp fillet with the queen of the fields - potatoes! We take:

  • Carp - 2 kilograms,
  • potatoes - 5-6 large tubers,
  • onion - 1 large onion,
  • sweet peppers - 1-2 pieces,
  • mayonnaise or sour cream - 100 grams,
  • vegetable oil for coating the mold,
  • salt, black pepper, spices - according to your taste.

Carp, before starting the preparation of the dish, you need to mill: cut out the sharp fins, remove the head with gills, the tail - they can then be used in the ear. We carefully remove the giblets, rinse the fish from the inside. With a sharp knife, we divide the carp into two parts along the ridge, and remove the ridge and costal bones. Cut the resulting fillet across into portions. If it seems to you that the fish smells like mud, before cooking, the carp fillet can be soaked in milk for half an hour - this will help the unpleasant smell disappear.

Salt each piece of fish, sprinkle with pepper and spices and leave to rest for half an hour. During this time, you can peel the potatoes, cut them into slices, wash and cut the bell pepper into rings, and chop the onion into half rings. But if you have helpers in the kitchen, entrust the preparation of vegetables to them, and look at each piece of fish with salt, sprinkle with pepper and spices and leave for half an hour to rest. During this time, you can peel the potatoes, cut them into slices, wash and cut the bell pepper into rings, and chop the onion into half rings. But if you have helpers in the kitchen, entrust the preparation of vegetables to them, and take a look yourself - there you will always find a lot of useful information!

So, all the ingredients are ready, you just have to put together a puzzle called "carp fillet in the oven"! We take a refractory form made of ceramics or metal (a frying pan or baking sheet is also suitable), grease with vegetable oil, put the potatoes on the bottom, sprinkle with salt, pepper and spices. On it - a layer of onions and bell peppers. Sprinkle with salt again, put the fish on top and cover with mayonnaise or sour cream. We cover with foil and send to the oven, heated to 190 degrees. Carp is baked until the potatoes are ready, and before removing it from the oven, be sure to remove the foil and let the crust brown. As you can see, cooking carp is a simple matter, and the result is a wonderful dinner.

Baked carp in herbs and wine

If there is a festive feast ahead, surprise your guests with an exquisite dish: cook carp fillet in the oven with herbs and wine. Take:

  • carp fillet - 1 kilogram,
  • soy sauce - 3 tablespoons,
  • dry white wine - 200 milliliters,
  • olive oil - 3 tablespoons
  • thyme - 3-4 fresh sprigs or dried - to taste,
  • salt, freshly ground black pepper.

The carp fillet should be cut into portions about 3 centimeters wide. We put the strips of fish in a ceramic dish in which we will bake the carp. If there is no ceramic one, take a metal frying pan. Mix the marinade separately in a container: soy sauce, olive oil and wine. Whisk thoroughly. Sprinkle the fish with salt and pepper, fill it with marinade and put it in the refrigerator for half an hour. During this time, at least once we turn over the pieces of carp, and do not forget to add a little more salt and pepper to the fish.

We heat the oven to 180 degrees. We take the pickled carp out of the refrigerator, let it warm up a little, put sprigs of fresh thyme on top of the fish or sprinkle with dried, and send it to bake in the oven. We put ceramic dishes on the bottom of the oven, metal ones on the middle level. We bake the carp for 30-40 minutes, periodically pouring over the sauce. Serve such a dish with slices of lemon or leeks, and delicate mashed potatoes are perfect for garnish.

And so that the guests at the table appreciate not only this dish, but also your culinary talent in general, take a look at the culinary section: there you will learn not only how to cook carp, but also read simple recipes,

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