Fish dishes contain many useful elements and are nutritious. To surprise guests and members of household, prepare the carp baked with sauerkraut. Fish and cabbage are perfectly combined with each other, the dish turns out very juicy and tasty.
It is required to you
- carp (sazan);
- sauerkraut;
- vegetable oil;
- salt;
- pepper;
- seasonings for fish;
- cheese;
- sour cream.
Instruction
1. Choose enough large carps or sazans that it was easier to separate stones. The best option – a fresh live fish, but it is possible to use also frozen carp. In that case before preparation defreeze it – but not in water at all (fish will lose many nutritive matters).
2. Clean a carp from scales, gills and an entrails. Cut a paunch accurately, on the center further to have an opportunity to sew up it. If a paunch insufficiently dense, cut fish on a back. In this case you can remove at once bones of the spine and fins that in a ready-to-eat meal there were less stones.
3. Salt fish and rub with pepper, seasonings (both outside, and from within). Small cut onions and impose with it a carp. Leave fish for a prosalivaniye for half an hour.
4. Lay out a carp on a piece of a foil (it is possible to oil it a little vegetable that the thin skin of fish didn't stick). In a carp densely lay sauerkraut and sew up a paunch with a dense thread or fix it by two-three toothpicks. Instead of fermented cabbage it is possible to use stewed with onions and carrots.
5. Inwrap the carp stuffed with cabbage in a foil and put in the furnace for roasting. Heat an oven to 200 wasps, in 10 minutes reduce temperature to 180 wasps. Fish will be ready in 30-50 minutes, depending on the size. Determine readiness by a roasting measure. If the thin skin sticks to a foil – sprinkle it water.
6. To receive a crisp, in 10 minutes until the end of preparation develop a foil, grease fish with sour cream, strew with a grated cheese.
7. It is the best of all to serve fish with white sauce. For its preparation take several spoons of a top-grade flour and roast on a desi till golden color. Remove flour from fire and fill in it with water or broth, constantly stirring slowly. Again put a frying pan on fire and you cook about 15 minutes, without forgetting to stir slowly.