Carp - small-sized freshwater fish from the Karpov family with tender flesh characteristic sweetish taste, an object of fishing and breeding. You can cook croquettes in a variety of ways, of course, they are good for your ear, but it's best to roast or bake the carp.
Consider the issue in more detail, for this we will catch the carp (this is even possible for children with the most modest gear) or we will buy in the market. Carp - a hardy fish, usually it is sold alive. Among other things, crucian - fish is inexpensive and is found almost everywhere in Eurasia in fresh water bodies (excluding mountainous areas).
Baked crucian in foil
Ingredients:
- carp of medium size;
- Fresh greens are different;
- lemon.
Preparation
Carefully, trying not to damage the gallbladder, we gut the carcass, cleanse it from the scales, remove the gills and carefully wash it in cold water. We will discuss the carcass with a clean napkin. In the abdomen of each crucian we will lay a few twigs of greenery and pack it into foil. Convolutions spread on a baking sheet and bake in the oven for 25-35 minutes (depending on the size of the carrots). Finished baked croquettes sprinkled with lemon juice. You can do it a little differently: before baking, put a slice or two of a lemon together with greens in the abdomen of each fish.
Relatively large carp can be prepared stuffed and baked in the oven.
We do everything the same as in the previous recipe (see above). Fill the abdomen of the crucian carp with stuffing and carefully sew it with a chef's thread (or a plain white cotton thread).
For the filling you can use rice (other porridges also suit) with the addition of crushed and fried onions, carrots and mushrooms. Also in the filling you can add a little finely chopped greens and season with spices. If there was caviar in the carp, it will complement the taste of the filling, but before washing it, wash it and remove the film from the caviar. Add to the filling, all but add and mix with a fork.
Carp baked in sour cream is a very tasty dish, a traditional recipe, one of the most popular, one might say, classic of the genre.
Carp baked in sour cream
Ingredients:
- carp with a weight of about 400-600 g;
- butter, natural or vegetable;
- wheat bread crumbs;
- wheat flour;
- sour cream is thick;
- ground black pepper;
- salt;
- fresh fresh herbs for serving (parsley, coriander, basil, etc.).
Preparation
We remove the carrage from the scales and fins, remove the insides and gills, rinse with cold water and dry it with a clean napkin, lightly rub salt inside and out, sprinkle with ground black pepper. You can make diagonal shallow notches (a grid) on both sides, then the bones will be fried and softened. We drop the carp in flour and fry in a well-heated frying pan on both sides to a golden shade of crust. Well, if the frying pan with a removable handle or without a handle (if the handle is not removable, we shift the fried dumplings into a greased form), pour sour cream and sprinkle with breadcrumbs . Bake in the oven for 20 minutes at a temperature of about 200 degrees C. Serve with potatoes or rice and greens. It is also good to serve fresh cucumbers and tomatoes.
Of course, we can bake crucian in the oven with vegetables. Bake can be in foil or in a refractory form. For baking with carasses you can use sweet peppers, tomatoes, zucchini, broccoli. If you want to use a young string bean or potatoes - they should first boil almost until cooked, and then bake.
To baked and fried crucian carp is the best light light table wine, although in Russia most often baked crucian carp is eaten for beer - also a kind of, quite understandable, democratic food tradition.