Fish is always a very tasty dish. And if she is also properly prepared - this is the key to success and the pride of any hostess. Especially when it comes to such a complicated recipe, like baked in the oven.

First, when choosing a fish you need to keep in mind that the best will be a carcass weighing up to one and a half kilograms, but not less than eight hundred grams. In the first case, it will be very fat, in the second it will be bony.

Secondly, it is very necessary to rip the abdomen very carefully in order to avoid the spreading of bile. Moreover, after all the insides have been pulled out and the scales have been cleaned, it is necessary to rinse the fish very well under running water so that the bitterness and the smell of mud remain. It is enough that a small piece of viscera remains inside on the ridge, and this can ruin the whole dish with an unpleasant aftertaste and smell.

Now you can start cooking. So - a classic recipe. It will be necessary to clean the carcass, cut off the fins and cut the gills; wash it thoroughly. Next, rub with a mixture of pepper, mayonnaise and salt; wrap in greased foil and bake in preheated oven for about forty minutes. Then you can directly in the foil and serve.

You can cook dishes such as carp stuffed, baked in the oven. Here in this version of the performance can be a huge set, depending on what your tastes and culinary preferences.

So, you can stuff a pickled carcass with finely chopped onion fried with salt. Next, you need to lay the stuffing in the abdomen and spice it well with ground pepper mixture. The foil is greased with grease, a small fish is placed on it, on which are placed fried golden onion rings. Gently wrap the envelope and put baked. The time will vary depending on the size of the carp. That's all, stuffed carp baked in the oven is ready, you can serve on the table.

It was a simple cooking option for this fish. You can offer a more complex, but also a more delicious and flavorful version of the dish - stuffed carp baked in the oven with buckwheat and mushrooms. To make such a delicacy, you will need a fish carcass about 1.5 kilograms, smear it with a mixture of pepper and salt; leave to lie a little in the fridge. At this time, cook buckwheat (as usual) and fry the slices of the mushrooms with chopped onion. Mix the mushrooms with porridge and fill it with the belly of the carp, which then need to be stabbed with toothpicks. Now on the greased foil lay out the remaining porridge, fish on it, grease with mayonnaise and wrap the foil in an envelope. The dish will be ready in forty minutes. It turns out well, very tasty: porridge soaked with the aroma and fat of the fish, absorbing the excess of it, and the fish will be just amazingly juicy.

Various vegetables, such as stewed (for example, onions, bell peppers, tomatoes and zucchini), and fermented (for example, sauerkraut) can also act as a filling. In any case, the hostess can use as a filling what she has in the fridge.

You can also offer a recipe with potatoes. For this dish, you will need a special sleeve, in which you will need to put portions of carp pickled with pepper and salt, as well as potato wedges. Be sure to add mayonnaise and mix all the ingredients. To prepare such a dish will be no more than forty minutes.

But, the simplest and incredibly tasty will be the carp baked in the oven with sour cream. To make it, you need to put cleaned and pickled fish on a baking sheet and pour it completely with a mixture of sour cream and flour. It turns out juicy and fast.

Enjoy your meal!

The recipes and cooking options for carp are huge. It is fried, baked, stewed or boiled. Fish stuffed with all sorts of fillings, make her ear.

In countries around the world carp is cooked in different ways. For example, in Israel like stuffed fish "gefilte fish", the most difficult to prepare, but without which not a single Jewish holiday.

And in Bulgaria, carp in breadcrumbs is baked for holiday meals and stuffed with nuts.

In China, spread a spectacular dish "carp-chrysanthemum". In a bone-cleared fish, cuts are made from the inside and turned inside out. Fish is fried in butter. In the process of cooking, the carp bends and takes on a shape that looks like a chrysanthemum. Fish is served with a sweet and sour sauce.

In the Czech Republic, carp baked with sour cream is considered a national dish.. In general, the variations of cooking carp in this country a huge amount. Marinate carp here and in beer, and in wine, served with plum sauce, lard fat.

Carp stuffed with onions and mushrooms is polar in French cuisine. This stuffing is called duxel, and it is used not only as minced fish, but also stuffed with vegetables. Serve such stuffed carp with cream sauce.

In Austria, they prefer to make carp rolls. Fish fillet is prepared, add all sorts of ingredients, herbs and wrapped in a roll. White meat carp and gently pink salmon fillets look impressive. Served with fresh vegetables, new potatoes, lemon slices.

Secrets of cooking the perfect carp in the oven

To fish baked in the oven, turned out amazingly delicious, follow these recommendations:

Secret number 1. Instead of carp, you can take any other large fish. For example, sturgeon, pike perch, cod.

Secret number 2. For baking, it is better to choose fresh carp, but frozen fish will also go. In this case, the carp must be thawed at room temperature.

Secret number 3. For baking, it is better to choose medium-sized carp weighing up to 1.5 kg.

Secret number 4. For stuffing carp, you can use all sorts of fillings. Apples, mushrooms, zucchini, pumpkin are well combined with fish.

Secret number 5. Buy the desired fresh live carp. Pay attention when choosing fish for her eyes, which should not be muddy, carp scales should be shiny.

Secret number 6. As a side dish for fish, you can use fried or boiled potatoes, fresh vegetables, rice. Dry white wine goes well with fish.


Carp baked in the oven on a vegetable shelf, it turns out gentle with a pleasant golden brown crust. This dish will decorate the festive table.

Ingredients:

  • Mirror carp - 1 pc .;
  • Carrots - 2 pcs .;
  • Mayonnaise - 3 tbsp. spoons;
  • Onions - 1 pc .;
  • Lemon - 1 pc .;
  • Seasoning for fish.

Cooking method:

  1. Carp clean, remove the insides. Dry thoroughly.
  2. Rub the fish inside and out with salt and spices. We grease with mayonnaise. Marinated for an hour.
  3. Peel vegetables, chop carrots or grate, cut onions into half rings.
  4. Fry carrots and onions in butter.
  5. Lemon cut into thin rings.
  6. On the pickled carp, we make small cuts in portions. Insert half a cup of lemon into each cut.
  7. Put vegetables on a baking sheet, put carp on top.
  8. We will cook in the oven (200 0) for 45 minutes.

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This recipe makes a delicious carp baked with sour cream and vegetables. Instead of foil, you can successfully use a roasting sleeve.

Ingredients:

  • Mirror carp - 1 pc. (about 1.5 kg);
  • Onions - 3 pcs .;
  • Potatoes - 7 pcs .;
  • Sour cream - 500 g .;
  • Fish dressings, rosemary;
  • Carrots - 1 pc .;
  • Garlic - 2 cloves;
  • A bunch of dill.

Cooking method:

  1. We clean the carp, remove fins, gills and insides. Drain the fish. Rubbed with spices and salt. Leave for an hour to marinate.
  2. Peel potatoes, boil until half cooked, cut into circles.
  3. Grate carrots, finely chop onions. Vegetables shift in a separate container, add finely chopped dill and chopped garlic. Mix the mass.
  4. Carp stuffed onion-carrot mass, well covered with sour cream.
  5. On a sheet of foil lay out a portion of potatoes, which need to be salted and smeared with sour cream.
  6. Top stuffed carp. Next, lay out the remaining potatoes. Liberally sprinkle with chopped dill.
  7. Wrap the foil, send it to the oven (200 0). Let's cook 50 minutes.
  8. 5 minutes before the end of baking, open the foil and let the fish redden.

Now you know how to cook carp baked in the oven according to the recipe with a photo. Enjoy your meal!

An excellent option for a festive snack will be carp baked in the oven: there is no really tastier than this dish. These recipes will be quite on the shoulder even to an inexperienced hostess.

Recipe for carp baked in the oven in foil

The fish wrapped in foil after heat treatment in the oven has a unique aroma and taste. So if you do not know how to bake carp tasty in the oven, try to cook it in that way.

Ingredients:

  • sunflower oil - 1 tbsp. spoon;
  • carp - 1.8 kg;
  • salt and peppercorns - to taste;
  • bay leaf - 4 pcs .;
  • onions - 3 pcs.

Cooking

Scale the fish, rinse and thoroughly remove the gills. Cut the belly and remove the insides. Rinse the carp again under running water both inside and outside, then dry with paper towels. Peel the onions and cut into quarters of rings. Thoroughly rub the carp with salt from the inside and outside. Place the onions in a bowl, add some salt and remember well with your hands. After that, add to it pepper and bay leaf in the form of crumbs (it should be slightly wrinkled with your hands). Mix everything well, lay out the foil rectangles on the table and place a layer of onions on them. Place the carp on the improvised onion “pillow”, and put a few onion rings in its belly. Sprinkle the fish with onions and sprinkle with vegetable oil. Wrap the carp in foil and leave to marinate in the refrigerator overnight. After that, bake in the oven for about an hour at an exposed temperature of about 200 degrees.

Carp baked in the oven with vegetables

Ingredients:

  • lemon - 1 pc .;
  • carp - 800 g;
  • parsley and dill - by 1 bunch;
  • sour cream - 3 tbsp. spoons;
  • salt, sunflower oil, black ground pepper - to taste;
  • bulgarian pepper - 420 g;
  • garlic - 4 cloves;
  • onions - 230 g;
  • carrots - 250 g;
  • eggplants - 400 g

Cooking

Clean the fish scales, carefully remove the gills and clean the surface. Rinse the carp well and dry using paper towels. Grate the garlic using a fine grater and mix with pepper and sour cream to make an improvised sauce. Chop the greens finely. Add carp slightly and salt with sauce inside and out. In the belly of the fish, place the greens and leave to brew for at least half an hour. Peel the onions and carrots and cut them into small rings. Eggplant should be washed and cut into slices, approximately 5-7 mm thick. Remove the stems and seeds from the pepper and cut it into small slices, and cut the lemon into half rings. Fry carrots and onions in butter for about a couple of minutes, stirring constantly. Then put this dressing for carp baked in an oven in sour cream, put it in a baking dish. Similarly, fry the peppers and eggplants in turn, laying them in layers in a baking sheet. In fish, make neat transverse cuts and insert lemon slices into them. Put the carp on the vegetables and sprinkle it with the juice of half a lemon. Bake for about 40 minutes at an oven temperature of 180 degrees.

Carp baked in the oven with mushrooms

If you are looking for a culinary dish, about which your guests will say “you will lick your fingers!”, This is the most suitable option. After all, from such a carp, baked in pieces in the oven, it is simply impossible to break away.

Ingredients:

  • champignons - 300 g;
  • carp - 1.7 kg;
  • lemon - 1 pc .;
  • tomatoes - 400 g;
  • salt, pepper, sunflower oil - to taste;
  • lemon - 1 pc .;
  •   - 300 g;
  •   - 700 g;
  • flour - 100 g;
  • onions - 5 pcs.

Cooking

Peel and wash the onion, and then cut it into half rings. Rinse the mushrooms and tomatoes, cut the tomatoes into small pieces, and the mushrooms - thin plates. Cheese grate with a coarse grater. Wash carp thoroughly and gut. Separate the fish fillets from the ridge and bones, cut into medium-sized pieces and sprinkle with lemon juice. Roll the fillet in flour and fry for a couple of minutes in a pan with butter. Then on a baking tray, place the fish, onions, mushrooms, tomatoes and cheese successively. Pour all the mayonnaise and bake in the oven for about an hour and a half at about 180 degrees.

Cooking options for carp in the oven in a lot of foil.

Fish can be baked whole carcass, laying in the belly of oranges or stuffing beans.

Split into fillets and form rolls from it.

Fish mince cutlets will please children, if you show a little imagination when serving.

Meals, baked in the oven in foil, are cooked in their own juice and are much juicier and softer than the same ones cooked in a pan.

Carp in the oven in foil - the basic principles of cooking

Carp is better to take not frozen, but fresh. Fresh carp always have dense, firm meat. Gills bright red and bulging transparent eyes.

When choosing a fish, pay attention to the width of the back immediately behind the gill covers; the larger it is, the fish are usually fatter.

Many try to choose a mirror carp, in fact, the taste of fish is no different, if the price is much higher, you should not overpay.

With the selected fish they clean off the scales, it is very convenient for this to use a tablespoon, swiping it over the fish, with the convex side up. Removed scales will not be scattered around. Gills are taken out of the head, washed thoroughly under running water, while removing the remains of the films, and then proceed according to the described recipe: divide the fish into fillets, cut into pieces or twist through a meat grinder.

Foil is best to take a thick, to avoid its accidental damage. The broken integrity of the foil package can lead to the leakage of juice, resulting in a change in the taste of the dish, its desired consistency, and the carp will turn out hard and dry.

If you do not find a dense foil, use double packaging.

Foil lining on the shape of the best shiny side up, as the matte side attracts heat, and the shiny keeps it.

The special aroma and taste of carp in the oven in foil will be given by seasonings ideally combined with fish dishes: basil, clove, tarragon, rosemary, savory, saffron.

Carp in the oven in foil baked with oranges

Ingredients:

Large carp carcass;

Nine tablespoons of honey without a hill;

Large onion;

Ground coriander - 1 tsp;

50 grams of butter;

Two medium oranges.

Cooking method:

1. On the outer surface of the gutted, cleaned and washed under water carcass carcass make cross-shaped cuts with a knife at a distance of at least three centimeters from each other. Good rub on all sides of the fish with spices and salt.

2. Fry onion in a frying pan, chopped onion to rudderiness. Add honey, sunflower oil and, having carefully stirred, continue to stew for another four minutes.

3. Put the browned onions in a separate clean dish and cool.

4. Slice the washed oranges into thin rings and put them in the belly of the gutted carp. Do not forget to set aside a few orange rings for decoration.

5. Put the fish carcass stuffed with oranges into the lined food foil form, coat the onion mixture on all sides and cover the top with foil, bake for half an hour in an oven with an air temperature of 180 degrees.

6. Open the top layer of foil and leave in the oven to bake under the grill for another five minutes.

7. Decorate baked fish with deferred orange ringlets and serve to the table.

Carp in the oven in foil baked with beans

Ingredients:

400 grams of red beans;

Four medium-sized carps;

Three small bulbs;

250 grams of "Russian" or similar hard cheese.

Cooking method:

1. Soak the beans in cold water overnight.

2. Put the soaked beans in a saucepan and boil until cooked.

3. Peel the onion, chop it into small pieces, mix with the cooled boiled beans and fill the mixture with the prepared carcasses of fish, pre-rubbed with coarse salt.

4. Put carps stuffed with beans on the foil, after having smeared it with sunflower oil, sprinkle with coarsely grated cheese and bake for half an hour in the oven with heated bottom and top from 160 to 180 degrees.

5. Then open the foil and continue cooking only with the bottom heating for twenty minutes.

Roll of carp in the oven in foil

Ingredients:

Two carp, weighing less than a kilogram each;

One raw chicken egg;

160 grams of wheat flour;

A mixture of salt and ground black pepper.

Cooking method:

1. Peeled and gutted fish should be carefully divided into fillets, slightly beat off, rub with seasoning mixture and leave to soak for twenty minutes.

2. In a separate bowl, beat the egg with the addition of black pepper and salt.

3. Dip fish fillets in egg, roll in sifted flour, roll and roll tightly with food foil.

4. Put the fish-wrapped foil wrapped in a mold or on a baking sheet and place in an oven with an air temperature of 200 degrees for forty minutes.

Carp in the oven in the foil on the vegetable cushion

Ingredients:

A carcass carcass weighing at least one kilogram;

Two peppercorns of Bulgarian sweet pepper of different colors;

Three heads of onion salad onions;

600 grams of fresh champignons, can be frozen;

Two small carrots;

Lemon is small in size;

A bunch of young, fresh dill.

Cooking method:

1. Take a whole peeled and gutted fish, rub inside and outside with spices, selected to taste, and salt. On the one hand, make several transverse cuts on the surface. When making cuts, keep the knife not perpendicular, but at an angle of about 45 degrees.

2. Dab the lemon with boiling water, cut it across into two parts and thin one of them into half rings. Then insert the half-rings of lemon in the cuts on the fish, and in its belly put a couple of dill twigs.

3. Pour water into a small saucepan, add the rest of the lemon, cut into small pieces, and boil. Put sliced ​​mushrooms into hot water, bring to a boil and boil over medium heat for five minutes. Drain and drain cooked mushrooms in a colander.

4. Prepare the vegetables: cut the carrot thinly into slices, chop the Bulgarian pepper into strips and cut the onion into rings.

5. In a skillet with a thick bottom, warm the ghee, heat the onions and fry until transparent, add the carrots and continue frying for another five minutes, add chopped peppers, mushrooms and fry until the vegetables are ready, about seven minutes.

6. Spread the foil on the bottom of the baking dish, brush it with butter, and place the remaining dill in the middle. On both sides, spread the mushrooms fried with vegetables, and put the fish on the dill up with the side stuffed with lemon.

7. Smear the top of the fish with sour cream or vegetable or olive oil, wrap the foil, pinching the edges well, and put the fish and the form in the oven, heated to 180 degrees.

8. When twenty minutes have passed, raise the temperature in the oven to 200 degrees and bring the fish to readiness, baking for another fifteen minutes.

Baby carp patties in the oven in foil - "Chupa Chups"

Ingredients:

A carcass weighing 1,800 kg;

One large sized carrot;

Two large white onions;

Two chicken eggs;

Two small pieces of hard loaf;

Cooking method:

1. Put the bread in a bowl, cover with milk and leave for ten minutes.

2. With gutted cleaned carp, remove the skin, remove the head, separate the fillets from the bones and chop together with the loaf soaked in milk in a meat grinder. Before chopping bread, squeeze it well with your hands.

3. Pour some vegetable oil into the pan, put the onion, chopped carrot into small pieces and rub over the medium heat until ready.

4. Spread cooled, sauteed root vegetables to the minced meat, add salt, loose eggs and knead the minced meat, beating it against the cutting board. Since the cutlets are children's, you do not need to add spices.

5. Hands moistened in water using a spoon, form small round patties and stick a wooden toothpick in half or a broken skewer in half.

6. Cut the foil into squares, sixteen centimeters in size, grease with oil and wrap the cutlets with it, wrapping the edges of the foil around the toothpick.

7. In a dry frying pan, put the foil balls up with toothpicks and fry over high heat for one minute.

8. After preheating the oven to 200 degrees, place a pan with fish chops in it and bake for half an hour.

Carp in the oven in foil in Arabic

Ingredients:

One and a half kilograms of carp;

Seven cherry tomatoes;

One hundred grams of raisins;

A quarter cup of dried apricots;

100 grams of prunes pitted;

Half a cup of walnut kernels;

Half a glass of almonds, peeled;

2 tbsp. l olive oil;

One and a half tablespoons of refined sunflower oil;

Half a lemon;

A mixture made from white and black ground peppers, curry, paprika and salt.

Cooking method:

1. In carp free from scales, separate the head and, without cutting the abdomen, gut the carcass. Rinse under running water, removing residual film and trimming fins.

2. Cut the carp into small portions, sprinkle with freshly squeezed lemon juice and, roll in spicy mixture, fry the fish in a frying pan with hot vegetable oil, over high heat until half cooked.

3. In a clean pan in olive oil, fry the chopped nuts and finely chopped dried fruits.

4. Stuff the fish with cool fruit mixture and place on a foil-lined baking tray. Before spreading the stuffed carp, smear the foil with vegetable or olive oil.

5. Cover the fish with foil, well wrapping its edges at the junctions.

6. Put bake in the oven at 220 degrees for twenty minutes.

7. Pierce the tomatoes in several places and fry them in a frying pan in hot oil.

8. Open the oven, partially unfold the foil and, putting the roasted tomatoes to the fish, put the pan back. Bring the carp in the oven in foil to readiness.

It will be much easier to remove scales from carp if it is good to rub it with salt before cleaning.

When baking, the fish will not curl if you make several small cuts on its skin.

A special flavor to meatballs made from minced fish will be added to browned onions.

If the fish cutlets, baked in the oven to add boiled chilled fish, cutlets will be more lush. Also in the stuffing, you can add a little bacon, butter or margarine.

In order not to damage the foil, butchering the fish, you should remove all the fins.

If there is no thick foil, you can wrap the carp in several layers of thin, but at the same time you should follow the following rule: do not put the sheets on top of one another, turn them one by one.

If during cleaning and gutting the fish accidentally crushed the gallbladder, and the bile spilled, the fish should be thoroughly rinsed under the tap, and the damaged areas sprinkled with salt, let the fish stand for fifteen minutes and again washed.

Carp baked in the oven is a great dish for a family dinner or for any celebration. The best recipes for baking carp in the oven will be described in the article.

Every good housewife should know how to bake carp in the oven. The recipe for roasting is usually chosen depending on the celebration for which the carp is prepared. There are many variations of cooking, the hostess can only choose.

First, how to bake carp in the oven in sour cream sauce. For this recipe, it is better to buy live fish. Sold peeled carp, usually grown by artificial means, and such fish is much inferior to the taste of "wild".


So, for cooking you need: two live carp, a half of a rebel (one hundred grams) of mayonnaise, a cup (two hundred and fifty grams) of sour cream, a couple of sprigs of rosemary, one lemon, a few cloves of garlic, salt and pepper. First of all, carps need to be well cleaned of scales. Particular attention should be paid to the abdomen, since at this point the scales are smaller and harder to clean.

After that, gills and entrails are removed. Peeled and gutted fish spread on a cutting board (it will be more convenient to perform further actions) and rub with salt and pepper. It is better if the salt is large. When you grind, the fish is left to "rest" for ten minutes so that it gets better soaked.


After that, carps are put in a bowl and rubbed with garlic, squeezed through a press. Then, sprinkle the fish with lemon juice. Rosemary sprigs are put in the cut bellies. If there is no fresh rosemary, you can use dry, but then sprinkle carp on top. In a separate container, mayonnaise and sour cream are mixed and the resulting sauce is carefully coated with carps.

All preliminary preparation is over. Now the fish is set aside to marinate. Pickling time can vary from half an hour to five hours, it depends on how much time the hostess has.


Over time, the oven is heated to one hundred and eighty degrees. Karpov spread on a baking sheet and baked. The approximate baking time is thirty five minutes. It depends on the weight of the carps. If they are less than a kilogram, then the baking time may be less, if it is more, then the time increases accordingly. White dry wine is perfect for the finished dish.

For a festive table, a good option would be carp baked with sauerkraut. Sauerkraut and fish are ideally combined, so the dish is very tender and juicy. For cooking carp for this recipe, it is desirable to choose a larger fish, so that the bones are easier to separate.


You can use both fresh and frozen fish. If frozen carp is used, it should be thawed before cooking. To the slave does not lose nutrients, defrost it better naturally, without using water. First, carp cleaned of scales, viscera, gills.

The abdomen should be cut very carefully so as not to tear, because at the end it will need to be stitched. If the abdomen is not very tight, then it is better to cut the fish in the back. In this case, you can immediately remove the fins and bones of the ridge, so that the finished fish had fewer bones. Next, carp rubbed with salt and pepper. Also, you can use your favorite seasonings.

After that, finely chop the onions and cover them with carp. In this form, the fish is left for half an hour so that it is thoroughly soaked with spices. After that, take sauerkraut, slightly squeeze the juice from it and put the cabbage inside the carp. After the abdomen is sutured with threads or chopped with toothpicks.

Then cut a piece of foil, lightly grease it with vegetable oil so that the skin does not stick when baking. After all the preparations, the stuffed fish is wrapped in oiled foil and set to bake. First, the oven should be heated to two hundred degrees, and after ten to fifteen minutes, reduce the temperature to one hundred and eighty.

Cooking time depends on the size of the carp and ranges from half an hour to fifty minutes. Readiness is determined by baking. If in the process of cooking the crust sticks to the foil, it is slightly sprayed with some water. To carp, baked in the oven, turned out with an appetizing crispy crust, ten minutes before readiness the foil is unrolled, the fish is smeared with sour cream and sprinkled with grated cheese.

Instead of sauerkraut for the filling, you can use stewed cabbage with carrots and onions. Serve baked carp preferably with white sauce. To make it, several tablespoons of flour are lightly fried in butter (cream). Then, pour the flour into the broth, stir well and boil for about fifteen minutes. To make the sauce homogeneous and not burnt, during the cooking process it should be stirred as often as possible.

The baked carp stuffed with mushrooms turns out to be extremely tasty. For its preparation, you need to prepare: one large carp, half a kilo of mushrooms, two onions, two carrots, one lemon, salt, sour cream, spices and vegetable oil. Carp clean, gut. The upper fins are cut with scissors, the gills are gently removed from the head.

The head should not be cut off, because the fish will be baked whole. After that, the carp is thoroughly washed, dried and rubbed inside and outside with spices and salt. Then, lay the fish and cook vegetables. Onions are cleaned, washed and cut into large half rings. Carrots - cleaned, washed and grated (better to use a large grater).

Mushrooms are also washed and cut (not very fine). After that, lightly fried vegetables in vegetable oil, add mushrooms and stew until half cooked. In the process of stewing, vegetables are salted and sprinkled with pepper to taste. When the vegetables are ready, they should be slightly cooled and you can start stuffing the carp.

First, the fish should be smeared with sour cream from the inside, and then filled with stuffing. So that the filling does not fall out, the belly is sewn up with threads or cut with toothpicks. Thus, the juice will not flow out and the carp will be more juicy. After that, several transverse cuts are made on the back, smetanka is coated with the carp, and lemon circles are put into the cuts.

Bake fish at a temperature of one hundred and eighty degrees. Carefully remove the finished carp from the pan, put it on a dish and remove toothpicks or threads. For decoration, you can use fresh greens and vegetables.

Carp with sweet and sour sauce is also suitable for the holiday table. This dish is considered traditional in Chinese cuisine. For its preparation you will need a large carp (two or two and a half kilograms), the white part of leek is two pieces, a red onion is one head, one hundred and fifty grams of oyster mushrooms, two carrots, half a jar of green peas, two cloves of garlic, three eggs, root fresh ginger (three centimeters), ten milliliters of dry white wine, fifteen grams of starch, salt, vegetable oil.

Gut carp, remove the scales. Fins, head and tail are not cut off. After that, the fish is thoroughly washed and dried. Then, on the sides they make several not very deep cuts in order to rub the meat from inside with salt. After that, cuts of wine are poured into the cuts and the carp is set aside for fifteen minutes.

The baking sheet is covered with parchment, slightly oiled and carp is laid on it. In a separate bowl, beat raw eggs with starch. The resulting mixture with a brush to coat the fish. The oven is heated to one hundred and sixty degrees and baked the fish for about an hour and a half.

Then the finished carp is removed from the oven and the onions, ginger and garlic are taken from it - they are no longer needed. The onion is cut into four parts, ginger - into strips. Then the carp is stuffed with ginger, onions and cloves of garlic. Leeks thoroughly washed and cut into large pieces, six centimeters.

Carrots cut into strips. Mushrooms are cut into large pieces. Pour oil into a frying pan, heat and fry mushrooms with carrots for four minutes. Then they add peas, leeks and stir fry for another three minutes.

To prepare the sauce, mix soy sauce, water and vinegar in a saucepan. Add tomato paste and some sugar. Bring to a boil. Starch is diluted with water and added to the sauce. Boil six minutes. Half of the sauce is poured into vegetables, and the other half is poured over carp.

The above recipes are sure to appeal to every lover of fish dishes. You can serve them as a side dish or as a separate dish. Any recipe can be used for the holiday menu.