Fish dishes are very useful to a human body. Fish contains minerals, fatty acids and vitamins, necessary for normal activity of the person. When roasting some part them is gratuitously lost, however it is insignificant.
Preparation of 4 portions of the stuffed carp will require the following products:
(weight gross in accuracy - a carp with bones and skin, vegetables with a scape / peel is specified)
- carp of 1220;
- fillet of anchovies of 264 g;
- pepper of black ground 0.4 g;
- salt of 12 g;
- vegetable oil of 40 g;
- bacon of fast 124 g;
- onion of 140 g;
- pepper of red sweet 40 g;
- tomato pulp of 64 g;
- cream of 40 g;
- pork fat.
Technology of preparation of a dish ""The carp stuffed with anchovies, in Austrian""
The whole carp should be washed, cleaned, removed the head and fins and also all entrails, then to wash out. It is necessary to undress fish on fillet with skin, but without bones. In each flank steak it is necessary to make cuts at distance of 1-1.5 cm from each other and to enclose in them fillet of anchovies.
Salt and pepper the prepared stuffed fish, and then fry on strong fire in fat or vegetable oil. Then it is necessary to lay out fish on a dish.
Bacon, a red paprika and onions it is necessary to cut a small cube and to fry on the heated vegetable oil in which fish was fried. Then to add cream and tomato paste to the prepared fried products, to bring to the boil and to boil 1-2 minutes on very weak fire.
Lay out in advance prepared fish in capacity for roasting, fill in with the made sauce and extinguish in an oven at a temperature of 180 degrees Celsius until ready (30 minutes).
It is necessary to serve fish with a fresh or boiled vegetables.