Stuffed mirror carp baked in the oven - a spectacular dish. Carp baked in the oven “It tastes better!

Fish dishes are not inferior to taste meat culinary masterpieces. For example, carp baked in the oven turns juicy and fragrant. There are many options for its preparation. The recipes are simple, but the result is that you will lick your fingers.

How to cook carp in the oven

Mirror or regular carp can be boiled, fried, steamed, but tastes best when baked. This species is prepared under the foil, in the sleeve, roasted whole or in pieces. Stuff the carcass with vegetables, mushrooms, spices and seasonings, bake using different sauces, marinades. Cooking carp in the oven begins with proper gutting.

How to clean the carp at home

Before you start cooking, carp is cleaned. This process is performed as follows:

First, the fish is well washed with running water.
Next you need to get rid of the scales. There is a simple but effective method for this. Carp poured boiling water for half an hour, then treated with a stream of cold water. If you carefully hold the knife or fork against the scales, it will be easy to clean.
After this, a fin is cut from the back, the belly is opened, the gallbladder, liver and other entrails are removed.
Removed the eyes, gills.
The fish is rewashed.

How much bake carp in the oven

Many are interested in the question - how long will it take to roast carp? Experienced cooks recommend cooking fish at a temperature of 180-200 degrees, and the duration of cooking depends on the size and weight of the carcass. Baked carp up to a kilogram is 50 minutes of time. A fish product weighing 1-1.5 kilograms is prepared for 60 minutes. Large carp (3-5 kg) baked in the oven for about 2-2.5 hours. How to cook a fish dish?

Carp in the oven - recipe

The first recipe for roasting carp in the oven gives a chance to make a very tasty, satisfying, but low-calorie dish for the whole family. Baked fish carcass with greens perfectly complement the spring or summer menu. It is necessary to rub Karpika white ground pepper, it will give a unique flavor and highlight the taste. And if you fill the fish with greens, you can easily eliminate the unpleasant smell of mud.

Ingredients:

whole carcass - 1, 5 kg;
garlic - 4 slices;
greens (dill, parsley) - 1 bunch;
white, black pepper, salt - to taste;
mayonnaise - 2 tbsp. spoons;
sunflower oil.

Cooking method:

The fish is cleaned, the entrails are removed from it, it is thoroughly washed with water.
Chop the greens, combine with the grated garlic.
Carp rubbed with salt, pepper inside and out, stuffed with herbs and garlic (as pictured).
To make the fish languish in its own juice, it is slightly greased with mayonnaise, sprinkled with vegetable oil.
The carcass is laid out on a baking sheet, filled with a glass of boiled water.
Bake for 1.5 hours at 180 ° C.

How to cook the carp in the oven in foil

The next option to create a tasty, nutritious, healthy dish is carp baked in foil with vegetables and sour cream. Such a lunch or dinner can be cooked on a typical day or treat friends for a celebration. For the preparation of fish will need available store products. You can buy a mirror or ordinary carp, regardless of this dish will turn out appetizing and tender.

Ingredients:

fish - 1 kg;
potatoes - 6 pcs .;
onion - 3 pcs .;
carrot - 1 pc .;
sour cream - half a liter;
garlic - 2 cloves;
dill - 2 bunches;
spices for fish, rosemary, salt - to taste.

Cooking method:

Purified fish rubbed with spices, seasonings. Marinate the carcass for 60 minutes.
Potatoes are boiled to a semi-finished state, cut into circles.
The carrot is ground with a grater, the onion is finely chopped. Mixed with chopped greens, garlic.
Karp fill the resulting mass, abundantly lubricate sour cream on all sides.
A sheet of foil is laid out on a baking sheet, potatoes are laid on it, which should be salted and flavored with sour cream.
On top is a stuffed fish carcass, and the remains of potatoes are laid on it. Products are wrapped in foil.
Dish sprinkled with finely chopped dill. Baked 50 minutes.

How to bake carp in the oven entirely

Some housewives prefer to fry fish in pieces, but the whole carcass turns out very tasty. The recipe for cooking carp in the oven will be fully mastered even by an amateur cook. A nutritious dish is relatively quick to prepare and does not require special culinary skills. First you need to prepare edible ingredients that will be found in any supermarket.

Ingredients:

main product - 1.5 kg;
mayonnaise - 300 g;
sunflower oil - 3 tbsp. l .;
salt, pepper, seasoning - to taste;
dill, parsley - on 1 bunch.

Cooking method:

Carp is freed from scales, viscera, well washed.
Greens finely chopped with a sharp knife.
The carcass is generously rubbed with pepper, salt, seasoning inside and out. Stuffed with greens.
After the carp is coated with mayonnaise, slightly sprinkled with oil.
On the brazier, covered with vegetable oil, laid out fish. To it is added 200 ml of water.
Bake for 60 minutes at a temperature of 180 ° C.

Carp in sour cream in the oven

Another interesting recipe that is perfect for a festive table is carp baked in sour cream. The fish carcass is stuffed with fresh mushrooms, and on top is filled with homemade sour cream. It turns out an unusually tender, appetizing and fragrant dish. If you add hard cheese and mushrooms, then come out just culinary sophistication that will not leave anyone indifferent.

Ingredients:

carp - 1 kg;
mushrooms (it is better to use champignons) - 300 g;
cheese - 150 g;
thick homemade sour cream - 2 tbsp. l .;
flour - 2 tsp;
potatoes - 4 pcs .;
salt, ground white pepper.

Cooking method:

Peeled fish salted, peppered from the outside and inside.
Mushrooms are finely chopped, lightly fried in butter, laid inside the fish.
On a baking sheet with vegetable oil laid out potatoes, chopped thin rings. Salt, pepper.
Stuffed karpik located on top.
The dish is set to bake for 50 minutes.
While the carcass is browned, the sauce is made. For this, sour cream is combined with flour, put on a slow fire. When the mixture thickens, remove from heat.
The fish is poured ready sauce, sprinkled with cheese, chopped on a coarse grater.
Return to the oven for 10 minutes.

If you need to quickly prepare a hearty lunch, the carp in the oven with potatoes is perfect for this purpose. The result: a delicious fish with a fragrant side dish. For this recipe used lemon, vegetables, seasonings. In order to get tender meat, and the rest of the ingredients are well baked, it is necessary to strictly follow the step by step cooking technology.

Ingredients:

fish carcass - up to 1 kg;
carrot - 1 pc .;
onions - 5 heads;
potatoes - 8 pcs .;
lemon - ½ part;
mayonnaise - 2 tbsp. l .;
spices, seasonings - to taste;
sunflower oil.

Cooking method:

Carp, cleaned of scales and viscera.
Medium depth cuts are made across the carcass. It is rubbed with spices, seasonings, well coated with mayonnaise.
Lemon is cut into thin slices that are inserted into the cuts.
Carrot shred plates.
The potato is cleaned, cut through the entire length, but not completely. Pepper, salted, slightly sprinkled with oil. Potato stuffed with carrots.
The bulbs are cut into rings.
The baking dish is smeared with sunflower oil.
A layer of onions is laid in it, a fish is placed on the “pillow”.
Around her is a potato.
The dish is covered with foil.
Carp cooks 60 minutes (half an hour under the foil, half an hour without it).

Carp in the oven with vegetables

Fish, portioned, comes out very appetizing and tasty. Carp baked with vegetables is quick and easy to prepare. To create a healthy, dietary dinner, you need a minimum amount of ingredients and some free time. For this method of cooking you need to stock up not only fish, but also potatoes, eggplants, lettuce, tomatoes.

Ingredients:

main product - 1 pc .;
bulgarian pepper - 2 pcs .;
lemon - half;
2 eggplants;
potatoes - 3 pcs .;
fresh tomatoes - 3 pcs .;
spices, seasonings;
mayonnaise.

Cooking method:

The carp, cleaned and washed, is cut into pieces.
Each portion is plentifully rubbed with salt, pepper, favorite seasonings that are suitable for fish.
Slices are sprinkled with lemon juice, marinated for 60 minutes.
While the carp is soaked with marinade, eggplants are cut into rings, sprinkled with salt and laid for 15 minutes. After washed with water, dried and slightly fried in butter.
Potatoes and lettuce peppers are chopped into small slices.
The baking sheet is greased with vegetable oil. On it are laid pieces of fish.
From above, they are covered with a thin layer of mayonnaise and vegetables.
Baked carp with vegetables is cooked for 40 minutes.

Stuffed carp in the oven - recipe with photos

To please loved ones with the help of delicious and healthy food is very simple. Especially if the stuffed carp is served in the oven. The whole bird is baked, pre-cleaned of scales, fins and viscera. It fits perfectly with mushrooms, vegetables and sour cream. The main thing is to choose a fresh fish, then the dish will surely turn out juicy, nourishing and fragrant.

Ingredients:

carp - 2 kilos;
carrot - 1 pc .;
onion - 2 heads;
champignons - half a kilo;
lemon - 1 pc .;
sour cream - 5 tbsp. l .;
spices, seasonings.

Cooking method:

Carefully washed carcass rubbed with lemon juice, spices, seasonings from all sides. Marinated for 30 minutes.
The bulbs are cut into half rings, the carrot is ground with a grater, the mushrooms are cut into small cubes.
Vegetables and mushrooms are lightly fried in vegetable oil.
The carp is smeared with sour cream from the inside, the belly is stuffed with stuffing (vegetables + mushrooms).
Cuts are made on the back, it is filled with sour cream on top and placed on a baking sheet with butter.
Thin slices of lemon are inserted into the cuts (shown in the photo).
Bake the dish for one hour.

The next option for a nutritious and quick dish is carp up the sleeve in the oven. River fish is easy to prepare, and the result will delight your taste indicators. Through the use of the sleeves, the carpik languishes in its own juice, turns out to be tender, fragrant. In addition to this, the hostess does not have to wash the baking sheet or baking dish. For the process of creating wholesome food you need a small amount of ingredients.

Ingredients:

main product - 2.5 kg;
lemon juice - ½ cup;
homemade sour cream - 2 glasses;
salt, black pepper - to taste.

Cooking method:

Fish salted, peppered from the inside and outside. Sprinkled with lemon juice, pickled 15 minutes.
The carcass is covered with sour cream and placed in a sleeve.
The device is tied, laid out on a baking sheet.
The oven warms up to 200 degrees.
Bake 40 minutes.
Carp in the oven is ready.

Among the large range of methods of cooking river fish stands out carp in salt in the oven. This recipe refers to the most light, has a low calorie. Spices will give the carcass a great aroma, and salt “shell” will make it soft and juicy. It is recommended to serve such a dish with sour cream sauce, which favorably emphasizes the taste.

Ingredients:

carp carcass - 1 kg;
garlic - 2 cloves;
lemon juice - 3 tbsp. l .;
rock salt - 1 tbsp .;
lavrushka - 3 pcs .;
sweet and black pepper peas.

Cooking method:

The fish is carefully smeared with citrus juice (inside and out).
Inside the carcass is laid garlic, cut into pieces, bay leaf, pepper.
Half of the salt is poured onto a board or a large dish, with a carp on top.
The remaining amount of salt is laid out on top of the fish, tightly pressed, evenly distributed over its surface. Also process the other side.
The carcass is laid out in a dry roaster.
Bake the dish for 15 minutes, then turn the carp and put in the oven for another 15 minutes.
At the end of cooking salt shake off, remove the skin.

Mirror carp baked in the oven

For the festive New Year's table, you can cook something special. The role of an unusual and appetizing dinner is handled by a mirror carp in the oven in foil. The dish is prepared on the "pillow" of vegetables, it turns out with a beautiful toasty crust. Guests will be delighted with this treat if you make the dish according to the recipe offered below. Before you start cooking, you need to buy a number of available products.

Ingredients:

main fish component - 2 kg;
bow - 1 head;
carrot - 2 pcs .;
mayonnaise - 3 tbsp. l .;
lemon - 1 fruit;
seasonings, spices.

Cooking method:

The carcass of a mirror carp is well rubbed with spices and seasonings, smeared with mayonnaise and marinated for 1 hour.
Onions are cut into half rings, carrots - into cubes. Vegetables are fried in a small amount of butter.
On the upper part of the fish, cuts are made, circles from lemon are inserted into them.
On the roaster, vegetables are laid out evenly, on top is carp.
Cook 45 minutes.

How to bake carp - the secrets of cooking fish

To baked carp turned out really tasty and fragrant, you should familiarize yourself with the advice of experienced chefs:

It is not recommended to bake fish more than the time specified in the recipe, otherwise it will turn out to be dry and tasteless.
In order for the carcass to acquire a crisp crust, before rubbing it with spices and seasonings, you need to wet the skin with a paper napkin.
Potatoes, zucchini, eggplants, tomatoes and so on are ideal as a side dish.
Larger fish are more often baked in pieces, wholly better to cook medium-sized carps.

Video: carp onion cushion in the oven

Bulgarian cuisine can not leave anyone indifferent. Having tasted it, you will yearn for the taste of its dishes and try to reproduce at home what you tried in hospitable Bulgaria.

The cooking methods in the Bulgarian cuisine are not very different from the world ones, but the Bulgarian dishes have their own characteristic features that give them a special taste and aroma.
Many dishes of the Bulgarian cuisine have long been popular outside of Bulgaria and true connoisseurs note that the Bulgarian cuisine is rich in “earth fruits” - vegetables, fruits, melons, various spices, filled with hot Bulgarian sun and watered with clean rains. The ecological value of the Bulgarian products of agriculture and animal husbandry is out of competition. At the same time, the heat treatment of products, and especially longing for low heat, preserves their nutritional value and makes them even tastier.

In the traditions of the Bulgarians to use and fried, and baked, and boiled, and stewed in clay pots dishes, as well as frying meat and vegetables on the grill, on the coals. Often, baked this way on a lattice or skare, as it is called in Bulgaria, vegetables are prepared by a delicious salad, which includes baked peppers (liver chushka), baked eggplant (patlajan), and also fresh cucumbers, always peeled, tomatoes, fresh greens and brynza. And the meat on the grill or on a sheet of iron is soft, juicy and tender. And all this with the scent of smoke. Mmmmmm ...! I remember summer, Sunday picnics in the mountains.

Vegetables, fruits, and various seasonings are available at different times of the year and are used in a fresh, salted, dried, pickled, canned form. There are small patterns in the use of meat - lamb is usually eaten in spring, poultry, veal is preferred in summer, pork and fresh fish are eaten all year round.

Any region of Bulgaria boasts its own special recipes and exotic dishes: Bansky Kapama (several types of meat with rice, sauerkraut, stewed in a pot), Rhodian cheverme (lamb cooked on a spit), Thracian katmi (special pancakes), Dobrujan banitsa, Danube ear, mussels in Sozopol, Rhodope patatnik (potato dish) and much more.

Each holiday or event in Bulgaria prepares its traditional dishes and this custom is accepted to be observed.

What do catering establishments in Bulgaria offer us?

The best samples of national cuisine can be tasted in cozy, colorful national restaurants - mehans. There, be sure to order one of the symbols of Bulgaria - the famous Shops salad, which often serves as a snack to the icy grape crawfish, served in a sweaty cup. And you will be delighted with stuffed Bulgarian peppers, stuffed cabbage in grape leaves (sirmi), kavarma, chorba soup made from young lamb, monk gyuchoch, moussaka, chirpanese kyufteta (meatballs with sauce and potatoes) and many other delicacies.

You will be seduced by juicy kebabchets - small sausages made of minced meat, roasted on a grill, savory roast, cooked in a pot, tasty vegetarian dishes, banitsy with salty and sweet stuffing, shkembe-chorba and the well-known Bulgarian yogurt - sourly mousy and its derivative - Tasty milk (expressed yogurt) with jam, nuts and honey.

For food, you can ask for slices of bread, and it is better to order freshly baked tortillas with butter, cheese, garlic. They are so tasty and nourishing that you can already eat alone. Before the main dishes they serve dry snacks, spreading them on a ceramic plate - thinly sliced Smyadov sausage, lukanka, sudzhuk, shepherd, sausage “Bansky Starets”, brynza, cheese (kashkavaval).

Delicious food goes well only with carefully selected drinks, Bulgarians say, and therefore in the country wine-making has ancient traditions.

White wines are dry and sweet with a characteristic slightly tart taste and delicate aroma. Well-known brands of white wine are Muscat, Traminer, Dimyat and Riesling. Red wines - from pink to dark red - with a dense taste, with the aroma obtained in the aging process. The most popular red wines are Mavrud, Gamza, Merlot and Cabernet.

Aperitifs have a special place among Bulgarian drinks. A typical national brand of raki is the burning brandy, which is consumed with a variety of snacks. It is worth trying the “burning” plum brandy from Troyan and seasoned grape brandy from Sungurlare. The special sweet taste has mastic - anisette, which is kept in the freezer and poured into glasses with ice, it begins to crystallize, which gives the drink a special delicacy.

And finally, a cup of steaming coffee, served with jam, pancakes with honey or nuts, or baklava completes the meal. The desserts of the Bulgarian national cuisine are cakes and cakes with cream, tulumbiches and rhubarb, soaked in sweet syrup, various banitsy with sweet filling.

Historically, many civilizations left traces on the territory of modern Bulgaria - Thracian, Ancient Greek, Roman, Byzantine, Ottoman - which contributed to the diversity of Bulgarian cuisine, but there are three special products that are part of the Thracian past:

Sirene (salamurino siren) is a white cheese made from sheep, cow or buffalo milk in brine, which is also used as an independent dish and as a part of others, for example, the famous Shops salad or Bulgarian banitsa.

Kishelo mlyako is a kind of yogurt made from sheep's, cow's or buffalo milk based on the unique bacterium Lactobacterium Bulgaricum, the only one of its kind in the world. Kishelo mlyako can also be eaten as a separate dish and used in cooking others, for example, cold soup - tarator.

The savory (chubrica) is a plant that botanists refer to the species Satureia hortensis, grows throughout the country and wonderfully flavors the dish.

Another seasoning, oregano (Origanum vulgare), plays a big role in the Bulgarian cuisine. Dried leaves of the plant are crumbled into soup in the last minutes of cooking or sprinkled with a slice of bread and butter. Deliciously delicious!

Tea in Bulgaria is brewed from fresh or dried aromatic herbs - thyme, tutsan, mint, chamomile, linden, etc.

Stuffed carp in the oven - recipes with photos for the day of St. Nicholas

400 ml. tomato juice

100 ml. olive oil

50 gr. raisins

1 carrot

2 onions

50 ml. white wine

Spices: thyme, elecampane, a pinch of red pepper

Instruction

Carp wash, clean and set aside.
Put chopped nuts, chopped onions, grated carrots, 3 tablespoons of tomato sauce, white wine, salt, seasonings for fish, raisins and red pepper in a skovordku. Add 50 ml. olive oil and 100 ml. water. Stew for 15 minutes.
With a wooden spoon, fill the carp, then sew with a thread.
Pour the tomato sauce in the stew dish and put the carp on top. Pour over the remaining oil and add 250 ml. water.
Bake in a moderately heated oven at 200 degrees for about 60 minutes.

Serve sliced into transverse pieces with a thickness of 1 cm, pouring sauce with stewing. Enjoy your meal!

Mirror carp - 2 kg,
Bulb onion 4 - 5 heads,
Fresh parsley and dill - 5-6 branches each,
Salt to taste
Mayonnaise - 1 tbsp. spoon,
Spices and spices to taste,
Vegetable oil (for greasing the pan)
Chicken egg - 1 piece.

Cooking process:

A few tips on how to choose a carp. Remember that the fish must be sniffed, looked into her eyes and gills. Do not hesitate to laugh at you, you will eat this fish! Fresh fish (lake) always smells of algae and even slightly resembles the smell of fresh cucumber. And the gills, which always “tell you the truth” about the freshness of the fish, should be clean and pink.

And so, you brought the fish home, you need to clean it of scales, be sure to remove the gills, as they can give the finished fish bitterness and an unpleasant taste. Then wash the fish thoroughly under running cold water. Now, with the help of a sharp knife, we make neat cuts along the back. This method of cooking will allow big fish to cook evenly. Already prepared fish can be decorated with slices of lemon, inserting them just in the incisions (however, as well as bake with them immediately).

Onions should be peeled and cut into thin rings. The baking sheet, which will bake carp in the oven, you need to grease with vegetable oil.

We lay out a cushion of onions and lightly pass the oil brush. When baking, the oil will give the onion a beautiful golden hue.

On top of the onion (you can use carrots or fennel instead) lay out the prepared carp. Next, salt the carp and rub it with spices to your liking. Of spices, I prefer tarragon (tarragon) and ground ginger. Oven baked fish will turn out delicious with basil, savory, oregano, and you can also use the already prepared mixture for cooking fish. Lubricate carp oil.

In the abdomen of carp you need to put a tablespoon of mayonnaise, evenly distribute it throughout the abdomen inside. Also inside the fish put a sprig of fresh greens. During heat treatment, carp inside is saturated with a pleasant aroma. If desired, you can rub the inside of the carp belly with spices. If you want to get rid of specific fish smells, I recommend you grease the fish with lemon juice.

Send carp in a well-heated oven for 1 hour and 10 minutes. The time is indicated for a carcass weighing about two kilograms. The cooking time for smaller carp will be less, you will need to look at the color of the fish. We bake fish dish at a temperature of 180 ° degrees.

From chicken eggs make mash. Beat with a fork, adding a pinch of salt and spices. And 20 minutes before the fish is ready, you need to grease the fried carp carcass with an egg mash.

The procedure is repeated twice with an interval of 10 minutes. Thanks to the egg, you will get a delicious fish with a beautiful golden brown crust.

We put the finished carp on a dish and decorate it at random. These can be fresh vegetables, greens, slices of lemon, or boiled potatoes.

My carp was adorned with cranberries and leaves of fresh parsley.

A baked onion with fish is just delicious!

This recipe is suitable for cooking baked or other river or sea fish.

You will also get a delicious stuffed carp if, instead of greenery, you put fried mushrooms, white bread crumb with a mash from a raw egg or passaged vegetables in its abdomen.

Enjoy your appetite wishes Annie and Notebook recipes!

I offer a wonderful recipe for cooking a delicious and original festive dish of stuffed carp baked whole in the oven. It will be wonderful to taste, with a very delicate filling.

As you remember, dear reader caught us. From one we have prepared miraculous.

Then cooked delicious carp caviar caviar.

Well, today we cook stuffed carp baked in the oven for a banquet and any holiday.

The weight of the finished dish will be approximately 4.500 kg.

Dish like fish cold snack

Total cooking time: 2 hours 30 minutes

Preparation time: 1 hour 30 minutes

Cooking time: 1 hour.

For the preparation of delicious stuffed carp baked in the oven, we need:

fish carp (carp) weighing3-4 kg.,
onions large 2-3 pieces.,
carrots average 2-3 pieces,
boiled eggs 3-4 pcs., on request,
raw minced eggs 2-3 pieces,
white bread or stale gray 150-200 gr.,
milk 150-200 gr.,
lemon for juice 1 quarter,
vegetable oil for frying 100-120 gr.,
black ground pepper salt taste.

How to prepare fish for stuffing

We clean carp from scales, we remove gills, eyes, we do not cut off our heads.

On the back of a carp from both sides we make longitudinal incisions with a sharp knife.

Carefully sever the spine near the head and near the tail.

Carefully reach the ridge with bones and entrails, so as not to damage the gallbladder.

From the intestines gently separate the bags with caviar and fold into separate dishes. Later we will prepare excellent granular caviar.

Then separate all the flesh from the skin with a tablespoon.

From the ribs, remove the meat with your hands or a knife.

Gently pull out the remaining small bones in the area of the tail and abdomen with tweezers.

We follow the rules for any fish, three "P": clean, salt, acidify.

In a bowl, squeeze out the juice of a quarter of a lemon, add a pinch of salt to it and a pinch of black pepper and mix everything well.

We rub carp skin inside and outside with a mixture of salt, black pepper and lemon juice.

The skin of a carp with its head while set aside to the side let it soak. Prepare the stuffing for stuffing our wonderful carp.

How to cook a delicious stuffing for stuffed fish

We soak bread in milk.

Dice onions.

Grate carrots on a coarse grater.

Boil 3-4 eggs in steep.

Fry chopped onion in oil until golden brown on medium heat.

In the fried onions add carrots. Fry until the carrot launches juice and the onion turns orange. Cover the pan does not cover.

Cut the carp meat, bread soaked in milk, roast onions with carrots pass through a meat grinder with a medium grill. If desired, you can skip a meat grinder several times, as for me, and so very tasty

Add 2-3 eggs to the mince, black pepper and salt to taste and mix thoroughly.

Put a layer of minced meat into the inside of the abdomen in the marinated empty skin of the carp.

In the middle of the stuffing laid boiled eggs 3-4 pieces.

The remaining stuffing fill the carcass carcass.

After that we sew the back of the carp along the back with threads, then we will remove them before serving. He used a large gypsy needle, the small ones bent and broke.

We spread the stuffed carp on a baking sheet, pre-greased with vegetable oil.

Under the fish on the baking sheet you can put the circles of raw carrots. This bedding will help not to damage the skin of the carp when baking in the oven and easy to remove it from the pan.

We bake stuffed carp in the oven at a temperature of 170-180 degrees for about 35-40 minutes. Do not need to water anything.

Willingness is defined as the pleasant aroma of baked fish appears, which means another 5-10 minutes and the stuffed carp baked in the oven is ready.

We put olives in the orbits of the fish, you can decorate it with a net of vegetables, greens, lemons, a crown, in general, because of the mind and soul ...

If unbearable, start eating stuffed fish, slightly cooled, I swallow my tongue, the taste is wonderful.

Stuffed carp baked in the oven is a festive cold snack. And it is desirable to cut it after complete cooling.

We usually prepare it the day before the arrival of guests.

Stuffed carp baked in the oven It turns out very tasty, juicy and satisfying.

For stuffing with this recipe, other silver carp fish can also be successfully used, or, with a corresponding weight, the larger the tastier.

Enjoy your meal!!!

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, carp need to be thoroughly 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 chopping 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 carp sprinkle it 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 the holiday 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 advisable 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 is 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 the 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, then it is slightly sprinkled 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. In order to make the sauce homogeneous and not burnt, in the process of cooking it should be stirred as often as possible.

Baked carp stuffed with mushrooms turns out to be extremely tasty. To prepare it, 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 carefully 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. The finished carp is carefully removed from the pan, put 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 fifty grams of oyster mushrooms, two carrots, a floor of a jar of green peas, two cloves of garlic, three eggs, a 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 the inside with salt. After that, a little wine is poured into the cuts and the carp is set aside to marinate 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 out of 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 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.