The carp is stuffed with various ingredients and prepared from several recipes. And if full disposal of fish of bones demands certain skills and bigger amount of time, then it can prepare the stuffed carp in an oven by the simplified option for any hostess.
It is required to you
- carp weighing 1.5-2 kg;
- 100 g of cheese;
- 100 g of mushrooms;
- bulb;
- black pepper
- salt
Instruction
1. Advantages of a carp are that it is one of the few river fishes with big bones which can be stuffed without special difficulties in her further consumption. In order that bones were larger, it is desirable to buy fish weighing over a kilogram. It needs to be cleaned from scales, to cut off fins, to draw an entrails and it is good to wash out. Whether to cut off the head or not – a personal record of each hostess. On the one hand from the head, fins and a tail it is possible to cook in addition fish soup, but on the other hand, brainless fish when giving looks not so effectively.
2. After fish is washed out, it is necessary to prepare a stuffing. The classical and simplest option is the onions cut by half rings, fried on oil with mushrooms. For this purpose usual champignons which can be bought in any shop will approach. At preparation they need to be washed out well to save from possible parts of the earth. When the stuffing cools down, it is mixed with the cheese grated or crushed by cubes.
3. Before stuffing a carp, he needs to be saved from excess water by means of a paper towel and to salt evenly in a paunch and outside. Spices are added to taste, but universal for fish it is possible to consider a black pepper. The paunch of fish is stuffed with a stuffing, it is possible to sew up it by means of the Gipsy needle and thick thread further or to leave untouched. In the first case all stuffing will remain in fish, and in the second - will inevitably filter outside, however it doesn't affect gustatory qualities of a dish. If the paunch was sewn up, then before giving on a table thread needs to be removed.
4. It is necessary to bake a carp in an oven. There is enough 40 minutes for 1.5-2 kilogram fishes at a temperature of 180 degrees. The baking tray is oiled previously by vegetable. If fish from above begins to scorch, she needs to be watered periodically with the juice flowing on a baking tray.