How to cook carp in the oven

Carp is a freshwater fish whose meat contains many vitamins, for example: E, B1, AT3, C, B6, AT9, A, b12, C, PP, as well as micro and macronutrients. It has a positive effect on the nervous system and the gastrointestinal tract, helps regulate blood sugar, improves skin condition. Most importantly, properly and tasty cook carp at home.

Calorie content

In carp dietary meat, the energy value of whichis only 97 kcal per 100 grams.

Proteins, gFats, gCarbohydrates, gCalorie, kcal
16 5,3 0 95 – 115

The meat is very tender and slightly sweet in taste. There are many decent ways of cooking, however, baking is best, because the carp in the oven is soft, juicy and deliciously tasty.

Delicious Baked Carp with Potatoes

Carp on the table

Ingredients (for fish weighing 1 kg)

  • Carp - 1 pc.
  • Champignons - 250 gr.
  • Butter - 60 gr.
  • Eggs - 2 pcs.
  • Breadcrumbs - 30 gr.
  • Onions - 80 gr.
  • Garlic - 3 cloves.
  • Black pepper - 3 gr.
  • Salt - 5 gr.
  • Parsley - 15 gr.
  • Sour cream - 100 gr.
  • Half a lemon.

How to cook

  1. Thoroughly clean and rinse the champignons. Dice the mushrooms and fry in a frying pan until cooked, with the addition of black pepper and salt.
  2. Cut the onion and garlic into small cubes and fry until transparent. Since the onion is cooked much longer than garlic, fry it first and add the finely chopped garlic two minutes before cooked. You should not overcook foods - they will continue to cook with the main dish and then they will reach readiness. But the taste of burned onions will be difficult to get rid of.
  3. Take the eggs and separate the whites and yolks, putting them in different bowls.
  4. Mix the yolks with breadcrumbs, salt and butter. Spread until smooth.
  5. Squirrels whip in foam. To ensure that the proteins are properly whipped, pre-cool them. You can also add a pinch of salt to speed up the formation of foam.
  6. Combine the mixture of yolks with whipped whites, gently stirring with a wooden spatula or spoon so that the foam does not settle.
  7. Add the fried mushrooms, onion, garlic to the mixture and mix gently.
  8. Cut the carp with a paper towel, then salt with salt and pepper.Stuff the mushroom mixture. Fasten the belly with a toothpick or sew.
  9. Place the fish on a baking sheet, greased with oil, and send to the oven, heated to 180 degrees. You can use baking paper, foil, heat-resistant film, etc., but you should not close hermetically. In this case, the carp is simply cooked.
  10. Bake for 40-50 minutes, periodically pouring juice, which is formed on the baking sheet. 5-10 minutes before readiness, grease the carcass with sour cream.
  11. Remember to remove threads or toothpicks before serving.
  12. You can decorate the dish by making a grid of mayonnaise. To do this, simply put a little mayonnaise in a pastry bag and draw a grid or any other pattern. Pastry bag is easy to replace with a regular plastic bag. Put the mayonnaise in the bag and make a hole of delicate diameter, cutting off one of the corners.
  13. Carp is served entirely on a large platter with lemon wedges and greens.
Video recipe

Helpful Tips

Carp selection

Choosing dishes

In order to avoid problems during baking, it is necessary to choose the right dishes for cooking. The material directly affects the result of your efforts. For roasting fish in the oven is best suited cast-iron or ceramic dishes. It perfectly preserves the temperature and slowly gives heat to the product, which it prepares.It is not recommended to bake in thin-walled dishes.

How to choose the right fish

Carp should not have an unpleasant smell, be with the gills of pink or reddish color. Pay attention to the eyes: in fresh fish, they are convex and always transparent. Buy only a fresh, chilled carcass. If you cook carp ice cream, the meat will turn out loose and dry. When frozen, the tissue juice turns into ice, which leads to the destruction of the natural structure of the fibers, and defrosting is fraught with its loss, which will make the dish less juicy.

How to carve fish

Remove the scales and gut the carp. The cutting process is as follows:

  • Wash fresh fish with cold water.
  • Pour with boiling water, and then lower the carcass into cold water. Such a temperature difference will facilitate the cleaning of the fish.
  • Just hold the knife against the growth of scales and it is easily removed.
  • Cut the dorsal fin, eyes. Spice open the abdomen and gently clean the insides.
  • Remove the gills to avoid unnatural bitterness of the dish.
  • Rinse well with cold water again.

Bon Appetit!

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