Carp in the oven is a delicacy dish, widely known in many countries of the world. Sweetish meat fits perfectly with vegetables, mushrooms and smoked products, and is considered suitable for filling with these products. Traditionally, fish is marinated in spices and herbs, and baked entirely, along with the head, which is served especially to revered guests.
How to cook carp in the oven?
Baking carp in the oven has a variety of options. It is prepared entirely in foil, sleeve or portioned. Beforehand, the fish are cleaned from scales, gutted, rubbed with spices and sprinkled with lemon juice to remove the smell of mud. Pickled carcass is placed in the cold for 15 minutes, then - put on a baking sheet and sent to the oven.
- Preparation of carp in the oven begins with the choice of quality fish: the fresh fish - the more delicious and aromatic the dish will be.
- To repel the smell of mud, fish are marinated in spices, garlic, onions and fresh herbs.
- A sharp knife will help you get rid of bones. They need to mow the back of the fish.
- Before pickling you need to remove all the insides. If the gallbladder is torn during the cutting, the cavity of the fish should be rubbed with salt.
- Carp baked for no more than 40 minutes. In a properly cooked carcass meat is easily separated from the bones.
How to bake the whole carp in the oven?
Carp in the oven is not only a delicious, but also a useful dish. On the content of useful substances, it can compete with selected varieties of meat, including beef. The specificity of the preparation is simple: the gutted whole carcass is baked for an hour, abundantly lubricated with sour cream, for greater juiciness and rudeness.
Ingredients:
- carp - 2.5 kg;
- lemon juice - 60 ml;
- oil - 80 ml;
- a clove of garlic - 3 pieces;
- sour cream - 40 g.
Preparation
- Carcase clean, gut and cut.
- Mix lemon juice with butter and garlic.
- Marinate the fish for 30 minutes.
- Place on foil sheet and bake for 60 minutes at 180 degrees.
- Carp in the oven is twice smeared with sour cream.
Carp in the oven in foil
Carp baked in the oven in foil - juicy, soft and fragrant. This way of cooking has a number of advantages: the fish does not dry out, it is evenly baked and does not require careful monitoring. You only need to grate the carcass with spices and put the slices of lemon in the notched ridge. A dense package of foil will preserve fish juices, and lemon juice will soften the bones.
Ingredients:
- carp - 1,8 kg;
- slices of lemon - 6 pcs .;
- oil - 30 ml;
- soy sauce - 20 ml;
- black ground pepper - 5 g.
Preparation
- Carp gutted and cut.
- Mix the butter with soy sauce and pour the fish.
- Insert a slice of lemon into the incisions.
- Wrap the fish in foil and bake for 60 minutes at 200 degrees.
- Carp baked in the oven is served with fresh vegetables.
Carp in sour cream in the oven - recipe
Carp in sour cream in the oven is one of the simplest and affordable recipes. The peculiarity of the preparation is that the fish is richly smeared with sour cream and baked without foil and additional protective agents. Sour cream not only keeps the carp juicy, but also gives it sour taste, softness and mouth-watering ruddy crust.
Ingredients:
- carp - 1, 5 kg;
- sour cream - 250 g;
- rosemary branch - 2 pieces;
- a clove of garlic - 2 pieces;
- black ground pepper - 5 g.
Preparation
- Gutted carp carcass with pepper and garlic.
- Put rosemary sprigs in the abdomen.
- Lubricate the fish with sour cream.
- Carp in the oven with a crust is baked for 35 minutes at 180 degrees.
Carp baked in the oven with potatoes
Carp in the oven with potatoes is a tasty and useful complex dish, requiring elementary culinary skills. Since fish and potatoes are prepared at different rates, it is necessary to protect the river inhabitant from drying out. This will help "cushion" of onions, which will not only allow the fish not to burn, but will preserve the juiciness of all products.
Ingredients :
- potatoes - 6 pcs .;
- carp - 2.2 kg;
- onion - 4 pieces;
- mayonnaise - 120 g;
- black ground pepper - 5 g;
- oil - 80 ml.
Preparation
- Cut the fish and chop with mayonnaise and pepper.
- Cut potatoes and onion, sprinkle with oil.
- Spread onion rings onions.
- Lay the carp on the onion "pillow", on the sides place potatoes.
- Carp in the oven baked for 50 minutes at 180 degrees.
Stuffed carp in the oven
Carp stuffed, baked in the oven is considered the most popular recipe in many countries. Traditionally in Russian cuisine, fish were stuffed with porridge and vegetables, which gave the dish a complex, nutritious and nutritious. Juicy filling of buckwheat porridge and mushrooms is perfectly combined with sweetish meat and is recognized as an excellent addition.
Ingredients:
- carp - 2.5 kg;
- onion - 2 pieces;
- champignons - 150 g;
- sour cream - 200 ml;
- bread crumbs - 60 g;
- buckwheat - 120 g;
- black ground pepper - 5 g.
Preparation
- Boil the buckwheat.
- Mushrooms and onion fry.
- Mix mushrooms and buckwheat, season with sour cream.
- Carp cut, season and stuff.
- Strain the carcass in breadcrumbs.
- Carp stuffed in the oven is baked for 50 minutes at 200 degrees.
Carp baked in the oven with vegetables
Carp with vegetables in the oven is able to decorate the diet menu, because in this combination the dish is low in calorie and nutritious. The choice of vegetables depends on personal preferences and seasonality. Basically, the fish are baked potatoes, zucchini, tomatoes, onions and mushrooms. Using this vegetable assortment, you can get a full second in 45 minutes.
Ingredients:
- carp - 1,7 kg;
- potatoes - 4 pcs .;
- onion - 3 pieces;
- champignons - 100 g;
- pepper - 1 piece;
- zucchini - 1/2 pcs .;
- slices of lemon - 6 pcs .;
- tomatoes - 2 pieces;
- mayonnaise - 200 g.
Preparation
- Vegetables cut and randomly spread on a baking sheet.
- Cut the carp, insert slices of lemon into the incisions.
- Pour the dish with mayonnaise and bake for 45 minutes at 200 degrees.
Carp in the sleeve in the oven
Carp, baked in the sleeve in the oven - an unusually simple and proven way to get a juicy, soft and delicate fish. The hose safely protects the carp from drying out, preserving the juices of fish and marinade. This recipe is piquant, as the fish is soaked with lemon juice and honey, which gives not only a sweetish taste, but also a rich color.
Ingredients:
- carp - 1.2 kg;
- lemon - 1 piece;
- honey - 40 g;
- onion - 2 pieces;
- oil - 30 ml.
Preparation
- Carp cut and marinate in lemon juice for 60 minutes.
- Add the onions and stuff them with fish.
- Lubricate the carp with honey, insert a slice of lemon into the incisions.
- Place the fish in a sleeve and bake for 60 minutes at 180 degrees.
Carp baked in the oven slices
Carp pieces in the oven provides a huge space for numerous culinary experiments. One such is the preparation of fish in a sauce of beer and lemon marinade. These ingredients will perfectly emphasize the natural taste of carp and will give a light aroma of hops and citrus without dominating the main one.
Ingredients:
- carp - 850 g;
- lemon - 1 piece;
- raisins - 20 g;
- beer - 1.5 liters.
Preparation
- Carp cut portionwise.
- Marinate in a mixture of zest and lemon juice for 30 minutes.
- Transfer the fish with the marinade into a deep baking tray, add the beer and raisins.
- Bake for 40 minutes at 200 degrees.
Carp in salt in the oven
Carp in the oven - a recipe with which you can cook not only simple, but also technically complex dishes. Carp in salt requires the observance of clear proportions and baking time. It is important not to over-restrain the fish, as the salt, protecting from drying, has the property of drawing out moisture. Carp baked at a temperature of 150 degrees for only 30 minutes.
Ingredients:
- Carp's carcass - 1.5 kg;
- salt - 350 g;
- black ground pepper - 5 g;
- lemon juice - 20 ml.
Preparation
- Remove gutted carp with lemon juice and pepper.
- Roll the fish in salt so that it forms a dense shell.
- Put the carcass on a dry baking sheet and bake for 30 minutes at 150 degrees.
- Break the salt cover, shake salt off the fish and serve to the table.