Carp baked in the oven

Carp baked in the oven

Of the freshwater fish carp is considered one of the most delicious. You can cook it differently: one like it more fried, the other - steamed, and the third - baked. The last option can be called universal, because carp baked in the oven is a tasty, satisfying and at the same time healthy dish, which also looks like a king. Submit this is not a shame to the holiday table, not to mention a cozy family dinner.

Cooking Features

Carp baked in the oven will be tasty and appetizing if you make it right.

  • The main secret of culinary art masters is the ability to choose the right products. If you want to get a delicate to the taste, fragrant and healthy dish, stop your choice on live fish. The fresher the carp will be - the better it will be the dish from it.
  • In cases where it is not possible to use fresh fish for baking, you can purchase dry-frozen carp. But it must be borne in mind that it should not cover the ice crust. Thaw such a fish can only gradually. It is best to leave it in the refrigerator until it completely thaws itself.
  • A quality carp looks like this: its gills have a pink or bright red color, the eyes are clean, the belly is not swollen, the scales are even and shiny, the carcass itself is elastic. If the meat easily lags behind the bones, the eyes of the fish are dull, there are red spots on the scales, the gills have a dark shade, then, most likely, it is far from the first freshness. Delicious dish of it does not work with any method of preparation.
  • Many people are confused by the smell of mud when cooking freshwater fish. It can be made less pronounced if, before cooking, pickle carp in lemon juice and spices. Onion, garlic, greens will also help to beat off the unpleasant smell.
  • Many small bones, which threaten to prick the sky or get stuck in the esophagus, can turn even lovers of fish dishes away from carp. However, to solve this problem is actually very simple. This requires only a sharp knife. They need to make very frequent vertical notches on the carp carcass around its back. So you grind dangerous bones, making them harmless.
  • It is best to bake the carp entirely, so when cleaning and gutting the carcass, the head is usually left.
  • Best of all, carp comes out if it is baked in foil, which prevents the juice from flowing out. However, in this case, the fish may not be appetizing enough, as it will be deprived of an appetizing crust. To remedy the situation, you can simply: in 15 minutes to finish cooking, unfold the foil.

Carp roasting time depends on its size and selected recipe. Cooking technology may also depend on it.

Carp baked in the oven with greens

Composition:

  • carp - 1 kg;
  • fresh parsley - 50 g;
  • fresh dill - 50 g;
  • garlic - 4 cloves;
  • mayonnaise - 100 ml;
  • vegetable oil - 20 ml;
  • salt, black or white pepper - to taste.

Preparation Method:

  • Clean well, gut and wash the carp. Salt and pepper the carcass from all sides.
  • Crush the garlic with a press and rub the inside and outside of the carp.
  • Inside, put the greens, leaving a few twigs for decoration.
  • Grease a large sheet of foil with a cooking brush. Put it in the brazier.
  • Place the carp in the brazier.
  • Smear the fish with mayonnaise.
  • After heating up the oven to 180 degrees, send there a roasting pan with a carp. Bake it for 50 minutes.

Before serving fish on the table, it is best to remove the greens from the carp. You can decorate it with sprigs of fresh herbs, set aside during cooking.

Carp baked with honey

Composition:

  • carp - 1 kg;
  • honey - 100 g;
  • onions - 0, 2 kg;
  • butter - 80 g;
  • balsamic vinegar - 40 ml;
  • coriander seeds - 20 g;
  • salt, ground pepper (black or white) - to taste.

Preparation Method:

  • Prepare the carp carcass by cleaning, washing it out and sprinkling it with salt and pepper.
  • Finely chop the onion, fry it in butter.
  • Mix onions with melted honey and balsamic vinegar. Add coriander seeds.
  • Cover the carp inside and out with the resulting sauce. Give it to marinate for half an hour.
  • Put the carp on a parchment pan.
  • Place in an oven heated to 180 degrees and bake it for 45 minutes.

The carp prepared according to this recipe has an unusual, but very attractive aroma and delicate taste.

Carp baked in foil with lemon

Composition:

  • carp - 1 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • lemon - 1 pc .;
  • vegetable oil - 20 ml;
  • soy sauce - 20 ml;
  • ground black pepper - to taste.

Preparation Method:

  • Clean and dice the fish. Rinse the carcass well and blot with a towel.
  • Make vertical notches on the back. From each side make one long longitudinal incision.
  • Sprinkle with soy sauce and pepper.
  • Cut the carrots into medium-sized circles, onions - into half rings. Put a few onion rings and carrot pieces inside the carp.
  • Wash the lemon, cut it in half and cut into half rings. Insert the lemon slices into the cuts on the fish.
  • In a heat-resistant form, place a large sheet of foil, lubricate it with oil.
  • Put half the vegetables on the foil. Place the carp on the vegetable “pillow” and the remaining vegetables on it.
  • Make a ball out of foil, then wrap the fish in another layer of foil.
  • Put the foil-wrapped fish in the mold.
  • Turn on the oven, wait until the temperature in the oven reaches 180 degrees.
  • Put the fish in the oven. Bake for 1 hour. If you want the carp to turn red, 15 minutes before being cooked, tear off the foil, slide the vegetables to the sides and continue baking until ready.

Carp baked in this recipe looks very beautiful, so almost everyone will want to taste this dish.

Carp baked with vegetables

Composition:

  • carp - 1 kg;
  • carrots - 150 g;
  • onions - 150 g;
  • dill - 50 g;
  • garlic - 2 cloves;
  • vegetable oil - 50 ml;
  • sour cream - 100 ml;
  • salt, seasonings - to taste.

Preparation Method:

  • Clean the carp from scales, gut it, cut the fins. Wash well, pat dry the carcass.
  • Salt and season the fish.
  • Finely chop the dill with a knife. Mix it with sour cream. Squeeze garlic into sour cream, stir. Put half of sour cream to the side.
  • Rub carrots using a grater side with large or medium sized holes.
  • Onions, peeled, cut into thin rings. If the onion is large, then it is better to cut it into quarters of rings.
  • Heat oil in a pan, put onions in it. Cook on low heat for 5 minutes.
  • Add carrots to onions, fry vegetables together for another 10 minutes.
  • Remove the vegetables from the pan and mix them with one piece of sour cream. Stuff the fish with the mixture.
  • Coat the carp on both sides with the second part of the sour cream.
  • Wrap the fish in several layers of foil. Put on a baking sheet.
  • Preheat the oven to 180 degrees, put a baking tray with the billet in it. After 40 minutes, carefully, so as not to burn yourself, tear off and slightly open the foil. Bake the carp for another 15 minutes.

This carp cooking recipe is one of the most famous. This dish has a balanced taste, it turns out to be delicate in taste and looks “elegant”.

Carp baked with tomatoes and olives

Composition:

  • carp - 1 kg;
  • sour cream - 100 ml;
  • olives - 5 pcs .;
  • cherry tomatoes - 3 pcs .;
  • soy sauce - 40 ml;
  • olive oil - 50 ml;
  • marjoram, black ground pepper - to taste.

Preparation Method:

  • Prepare the carp by cleaning it, washing it and drying it.
  • Cook the marinade by mixing the soy sauce with olive oil and spices.
  • Spread the marinade on all sides of the fish and refrigerate for an hour.
  • Take the carp out of the refrigerator, stuff it with tomato halves and whole olives.
  • Wrap in foil and send to a preheated 180 degree oven for 50 minutes.

The carp prepared according to this unusual recipe is fragrant, tasty, and it looks very appetizing.

Carp baked in the oven is a tasty and at the same time very beautiful dish that can be served even on a festive table. Knowing the subtleties of its preparation, even a novice cook can do that.

Comments (0)
Search