The carp differs from other freshwater fishes in special gustatory qualities, and dishes from him have saturated aroma. A carp it is possible just to fry in a frying pan, having rolled in the cut fish pieces in flour or in crackers. And it is possible, having spent a little more time, to prepare this fish in an oven.
It is required to you
- For the baked carp:
- carp;
- sunflower oil;
- salt;
- black sprinkling pepper.
- For a carp
- baked with sour cream:
- carp;
- onions - 2 pieces;
- sour cream - 1 article;
- carrots - 1 piece;
- bay leaf - 1 piece;
- peppercorn - 7-8 peas;
- salt to taste.
- For the stuffed carp:
- carp;
- cepes or champignons - 200 g;
- melted desi - 5 tablespoons;
- egg - 2 pieces;
- ground crackers - 3 tablespoons;
- salt and pepper to taste.
Instruction
1. Clean a fresh carp from scales by means of a knife or special adaptation. Draw fish, pull out gills. It is optional to delete fins and a tail.
2. Put a carp on a napkin or a rag to remove water. Rub fish with salt and pepper from external and inside. Then oil a carp sunflower also on both sides.
3. Open a paunch of a carp and record it toothpicks. It is necessary that fish quicker пропеклась, and the tasty crust turned out outside and inside.
4. Lay out a carp on the baking tray oiled by vegetable. Put it in the warmed oven approximately for forty minutes. As soon as on fish to appear the golden crust, take out a baking tray from an oven, lay out a carp on a dish, remove toothpicks and sprinkle fish lemon juice.
5. A carp also prepare in an oven with sour cream is possible. Cut across the cleaned carp. Pepper him inside and fry pieces from two parties in a frying pan. Chop onions and carrots. Fry them till golden color. Part sour cream in 1/4 glasses of warm water.
6. Put pieces of a carp in ware for roasting, lay out on them onions with carrots. Salt, add pepper and bay leaf. Fill in all with sour cream, cover ware and put in a hot oven for twenty minutes.
7. A little longer the carp, prepares by mushrooms. Wash out fresh cepes or champignons, slice their thin, put in a frying pan, add oil, salt, a sprinkling pepper there and it is a little water. You extinguish mushrooms on weak fire under a cover within ten minutes, remove from fire and cool a little.
8. Rub the prepared carp with salt outside and inside. Pound a desi with crude yolks, beat whites in foam and add all this to stewed mushrooms. Pour ground crackers, salt into this mix and well mix.
9. Fill with the received forcemeat a paunch of a carp. Sew up it with white threads. Lay out fish on a baking tray, water with the kindled desi, put in a hot oven for forty minutes. Before giving on a table remove threads. Serve the baked carp with fried potato, having decorated him with greens.