At a carp very gentle and incredibly tasty meat, and even the abundance of small stones doesn't stop the real gourmets in the aspiration to try this delicious small fish. Try to prepare her orientally in juicy sauce or bake a baking plate a vegetable fur coat in a foil, and you will feel sheer gastronomic pleasure.
Carp in sauce orientally
Ingredients:
- carp weighing 1-1.2 kg; - 30 g of a root of ginger;
- 3 segments of garlic; - 50 g of green onions; - 50 g of fennel; - Chile pepper; - 1 tablespoons of corn or potato starch; - 2 tablespoons of a soy-bean sauce; - 50 ml of a sherry or other fortified wine; - 2 tablespoons of rice vinegar;
- 1.5 tablespoons of tomato paste; - 1 tablespoons of sugar; - 100 ml of vegetable oil. Clean, draw a carp and carefully wash out. Mix a sherry and a soy-bean sauce, rub with this mix a big fish and move away her in the fridge for 20 minutes. Clean garlic segments and ginger and small knife. Crush also green onions, Chile pepper and fennel.
Heat vegetable oil, fry fish within 3-4 minutes from each side and accurately shift to a plate, using two wide shovels. Pour out almost all fat of a frying pan, having left only a thin layer, and again put it on a plate. Fry thoroughly ginger, garlic, a half of green onions and Chile pepper on average fire a little, put tomato paste and pour sugar. Pour in vinegar and 100 ml of boiled water in ware, add the starch divorced in a spoon of warm water. You weary sauce 1-2 minutes then place in it a carp and you extinguish everything together 2-3 minutes, then turn a small fish and you weary as much again. Lay out her on a big dish, powder with fennel and the remained green onions.
The baked carp under "fur coat"
Ingredients: - the cut brainless carp and a tail weighing 1.2-1.5 kg; - 2 napiform bulbs; - 2 tomatoes; - half of lemon; - 160 g of sour cream; - 70 g of a hard cheese; - on 15 g of parsley and fennel; - 2 tsps of ground paprika; - on 1 tsp of a ground coriander and ground white pepper; - 1 tablespoons of small salt. Wash up fish and dry. Connect in one bowl sour cream, lemon juice, cut greens of parsley and fennel, spice and salt. Properly shake up everything a nimbus. Generously miss the mark with this sauce of a carp inside and outside and pickle in it for 10-15 minutes. Lay a baking tray or a heat resisting form a double leaf of a foil. Lay the prepared carcass in its center. Warm an oven to 180oC. Cut bulbs with thin half rings and evenly cover with them fish. Distribute the second layer the tomatoes cut in semicircles. Water all with the marinade remains, close a foil and hermetically inwrap, having turned out edges up that when cooking juice didn't flow. Bake a carp of 20 minutes at the specified temperature, then 15 minutes at 220oC. Get a baking tray, open silvery paper, strew with a grated cheese and again return to an oven. Cook a dish of 10-15 more minutes at 250oC.