The carp is good the fact that he can be found easily in the markets and in hypermarkets at all seasons of the year, besides it costs not much. But the carp is known for a large number of pinbones. For this reason it is the best of all to prepare a carp in an oven, having made on fish sides cuts on diagonal depth approximately on a centimeter floor then to rub fish with salt. In preparation time in an oven, thanks to high temperature and salt, pinbones are dissolved. Such way of cooking allows to stuff a carp with various stuffings.
It is required to you
- Carp – 2 average big fishes
- Buckwheat – 0.5 glasses
- Onion – 2 big bulbs
- Garlic – 2 zubk
- Sour cream – 200 g
- Bread crumbs
- Salt – to taste
- Pepper – to taste
- Vegetable oil
Instruction
1. Clean carps from scales. Make on a paunch a section from the head to a tail. Remove giblets and gills. Don't cut off the head and a tail. Carefully wash out fish in cold water under rather strong pressure. Make on barrels cuts on diagonal.
2. Boil 1 glass of water, at the time of boiling pour buckwheat into a pan. You cook a baking plate a cover, water won't be absorbed yet. Buckwheat has to be slightly half-cooked.
3. Cut onions half rings and fry it in vegetable oil till golden color. Crush garlic and add it to a frying pan with onions, then add buckwheat and 2 tablespoons of sour cream. Stuff a carp with the turned-out mix as it is possible more densely. Rub carps with salt and pepper.
4. Line a baking tray with foil, atop still the sheet of parchment for pastries. Lay out carps on a baking tray so that paunches adjoined. Send to the oven which is previously warmed to 200C for 15 minutes.
5. In 15 minutes get carps from an oven, grease with sour cream. Bake 15 more minutes.