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Carp stuffed with mushrooms. Carp baked in the oven: preparing a healthy dish on fish day. Recipe for carp fillet baked in the oven with vegetables

I don’t know people who are indifferent to stuffed fish (gefilte fish), well, I don’t know! All my friends, acquaintances, loved ones and relatives adore this dish. It would seem that the most delicious dish is also incredibly complex. I would like to immediately dispel these stereotypes. It can be prepared very simply, without much effort - really, really! It was this option that was shown to my older sister in the eighties by our neighbor Marya Pavlovna, an amazing woman who cooked incredibly delicious Jewish food, and she prepared all the dishes simply and without any problems. This option is incredibly tasty both in the oven and in broth on the stove, for example in a duck pot, with onions and carrots laid out on the bottom, sometimes adding beets for color. I prefer the simplest cooking method - bake in the oven.

To prepare stuffed carp, we need the freshest large fish.

The fish must be cleaned under running water, the entrails removed, and the head and tail cut off. I got about 500 grams of caviar; you can use it to make tartare or cutlets, which I recently showed.

Cut the fillet along the dorsal fin and carefully remove it from the bones.

Using a sharp-nosed spoon, scrape any remaining fish from the bones. You can make a delicious one from the bones, head and tail.

Cut the fillet from the skin, being careful not to damage it.

Cut the fish into small pieces.

Pass the fish and pre-soaked bun through a large sieve in a meat grinder. If the bones in the fish are large, pass the minced meat through a meat grinder twice.

Fry the chopped onions in a small amount of vegetable oil over very low heat.

The onion should be transparent, so it will add sweetness to the finished stuffed carp, but if the onion begins to turn golden, it will add a hint of bitterness.

Transfer the cooled onion from the frying pan into the minced meat and, adding one egg at a time, begin to knead the minced meat. Salt and pepper to taste.

Leave the finished minced meat to mature for 20-30 minutes.

Divide the minced meat into two parts. Form two huge cutlets, wrap each in a strip of fish skin, and place in a baking dish. Cover the pan with foil and bake for 1.5 hours at 170 degrees without convection. After a while, you need to remove the foil, increase the temperature to 180 degrees and bake the carp for another 30 minutes.

Cool the fish completely, cut only when cool.

Can be served with a slice of lemon. Have a nice and delicious holiday.

The stuffed carp is ready.

No sooner has the ice fishing season ended than real fishermen are already catching their first fish in open waters. Therefore, I decided to write how to cook carp baked in the oven, because catching such fish is the dream of any fisherman.

In foil

I decided to please my household with stuffed onions and potatoes with carp mayonnaise, baked in foil.

To prepare I needed:

Carp - medium size,
some potatoes
1 medium sized onion
two cloves of garlic,
Lemon acid,
Mayonnaise,
fish seasonings, salt, pepper.

Preparation:

First we clean the fish.

Peel the potatoes, garlic and onions. Cut the onion into half rings and squeeze two cloves of garlic into it. Add some seasonings and mayonnaise to the potatoes, mix everything, and also add a little mayonnaise to the onions.

Lightly grease the cleaned carcass with citric acid, which will help remove the strong odor and soften the taste with a special aroma.

Now rub the carcass with seasonings and mayonnaise.

Let's start stuffing. First, place the onion cut into half rings,

We put our filling previously prepared from potatoes with mayonnaise.

The final step is to place our already stuffed carp on foil, wrap it and let it soak for about 15 minutes.

After fifteen minutes, place in the previously preheated oven to 180 degrees for 35 minutes.

After 30 minutes of baking, remove from the oven, unwrap and grease our culinary miracle with a thin layer of mayonnaise and place in the oven for another seven minutes.

Let's see if our fish has acquired a beautiful, ruddy and appetizing appearance, then we take the carp out of the oven and invite our relatives to try this amazing and tasty dish.

Entirely

Carp stuffed with vegetables

Products for cooking:

1 onion;
150 grams of Korean carrots;
4 tbsp. spoons of mayonnaise;
1 large carp.

To chop the bones of carp, you need to chop the back of the fish well with a knife. We make cuts on the back of the fish as often as possible. You can make more cuts along the fish.

To prevent the carp from smelling like mud, it must be kept in mayonnaise and vinegar. We need 4 tbsp. spoons of mayonnaise per liter of water. Mix everything thoroughly and add a few drops of vinegar. Soak the carp for about 15 minutes. If it is not completely covered with liquid, turn it often.

While the carp is soaking, prepare the onion for the filling.

Finely chop the onion. Pour boiling water over the onion and add salt.

When our fish is infused in brine, we begin to stuff it.

We will stuff it with onions and carrots cooked in Korean style. Fill the fish in layers. Lay out one layer of onions.

Then we fill it with carrots cooked in Korean style.

Then again lay out the onions and then the carrots.

I think that you can stuff it with simple grated carrots, just mix it with mayonnaise and seasonings.

After filling the fish with onions and carrots, so that the filling does not come out, we fasten the fish with toothpicks.

Place in the oven for half an hour at 180 degrees. when the fish begins to turn golden brown. remove the carp and sprinkle with grated cheese. Place in the oven for a few more minutes. When the cheese is completely melted, you can remove the carp from the oven.

Stuffed

Required Products:

Carp (or carp) – 1.5 kg
Lemon - 1 pc.
Carrots - 1 pc.
Sweet pepper - 1 pc.
Onion - 1 pc.
Tomato - 1/2 or 1 pc.
Salt
Pepper
Greenery
Vegetable oil

Preparation:

Clean the fish (carp or carp), remove the entrails, head and tail.

Make four cuts at an angle of 45° with a knife on top.

Rub the carp (carp) with salt and pepper.

Transfer to a bowl.

Wash the lemon.

Cut 3 slices (circles).

Set these 3 slices aside and pour the remaining lemon juice over the fish on all sides, as well as inside.

Cover the bowl with fish and place in the refrigerator for 30 minutes.

Cut carrots, tomatoes, sweet peppers and onions into rings.

In a well-heated frying pan with vegetable oil, fry carrots, peppers and onions separately for 1 minute over medium or high heat, stirring.

Remove the fish from the refrigerator.

Cut 3 prepared lemon slices in half.

Also cut the tomato rings in half.

Inside the fish (carp or carp) place half a tomato, half a lemon, again half a tomato, half a lemon.

Place the rest of the vegetables on top (sweet peppers, carrots and onions).

Insert four halves of lemon slices into the four cuts that we made on top of the fish.

Place foil, folded in half, on a baking dish.

Fish on it.

Sprinkle the fish with a little vegetable oil.

Cover the top with foil.

Place the fish in a preheated oven for 30 minutes at 200°.

After 30 minutes, when the fish is ready, take it out, remove the top foil and brown in the oven for another 5 minutes at high temperature.

In sour cream

Carp in the oven with sour cream

Col. servings: 4
Cooking time: 60 min.

Ingredients

Carp 1 pc.
Onion 2 pcs.
Sour cream ¼ liter
Sunflower oil 2-3 tbsp. lie
Hard cheese 120 g.
Salt, pepper to taste
Fish seasonings to taste

Cooking method

1) Clean the fish from scales, cut off the fins and gut it. Make vertical cuts on each side of the carp at a distance from one another. Salt and pepper the fish and sprinkle with seasonings.

2) Peel the onions, finely chop them, and then fry them in sunflower oil. Place fried onion into each cut in the fish. Line the bottom of a heatproof dish with the remaining onions.

3) Place the prepared fish on the onion and bake in the oven until cooked.

4) Mix sour cream with grated hard cheese and seasonings, then pour it over the baked fish. Next, put the fish in sour cream sauce back in the oven for about ten minutes.

Carp in sour cream is ready. Serve boiled rice or fried potatoes as a side dish. Armenian cuisine is rich in seafood dishes, the distinctive feature of which is the abundance of sauces and aromatic seasonings.

Pieces

An all-time recipe that will not only feed the whole family, but will also become an integral part of any home gathering!

Description of preparation:

As a big fish lover, I’m ready to cook it anytime and anywhere, well, I can’t help it, I love it and that’s it! Therefore, I am sharing another simple recipe for cooking carp in the oven in pieces. A very quick, easy and simple recipe, perfect if you don’t have much time to cook but still want to eat.

So let's get started!

1. First of all, we clean our fish of scales and entrails. Wash thoroughly and cut into portions.

2. Salt each piece and sprinkle with seasoning, put it in the refrigerator for 15 minutes.

3. Meanwhile, peel and wash the onion, cut it into half rings.

4. Add mayonnaise to the onion and mix.

5. Take a baking sheet and place a sheet of foil on it. Spread the onion mixed with mayonnaise onto the sheet.

6. Take the fish out of the refrigerator and place it on a bed of onions, cover the top with another sheet of foil.

7. Place in an oven preheated to 200 degrees for 20 minutes. After 20 minutes, take out the fish, remove the top layer of foil, grease with a small amount of mayonnaise and leave in the oven for another 10-15 minutes.

With potatoes

Required ingredients:

carp – 1 piece;
sour cream – 2 tbsp;
carrot – 1 pc.;
onion – 1 pc.;
potatoes – 3 pcs.;
tomatoes – 2 pcs.;
lemon – 1 pc.;
salt and pepper - to taste;
olive oil – 2 tbsp.

Cooking process:

Clean the carp from scales, then cut off the head, tail and fins. Gut the fish and rinse thoroughly. Dry the washed carp with a paper towel. Salt and pepper the fish. Sprinkle a little lemon juice.

Cut a piece of foil twice as large as the baking sheet. Cover a baking sheet with foil and place the prepared pheasant on it.

Peel the potatoes, onions and carrots. Cut the onion into half rings, the carrots into strips, and the potatoes into small cubes. Also cut the tomatoes into cubes. Place the vegetables in a bowl, add a little salt and mix gently.

Place the prepared vegetables in the belly of the carp. If all the vegetables do not fit inside the fish, place them on a baking sheet around the carp.

Grease the fish with sour cream. Cover the baking sheet with foil and place in a hot oven. Bake the carp with potatoes for 40-50 minutes, preheating the oven to 200 degrees.

Serve the carp whole along with vegetables or immediately cut into portions.

With vegetables

Preparation:

Carp (I had a 3.5 kg carp) is cleaned of scales and entrails, we separate the head and tail on the ear, chop the carcass into pieces 7 cm wide, rub with spices for fish, if there is no salt, then add some salt and leave for 20- 30 minutes (no longer) in a covered container.

At this time, prepare the vegetables.

I had celery, tomatoes and bell peppers. Peel the celery from coarse fibers and cut into pieces 4-5 cm, cut the pepper lengthwise (6 slices from 1 pepper), cut the tomatoes into 4-6 pieces (depending on size).

Prepare a dressing for vegetables.

Mix olive oil, Dijon mustard, lemon juice and honey, add salt to taste. Toss the celery and tomatoes in the dressing; the pepper doesn't need it.

Preparation:

Place the prepared fish on a sheet covered with foil and greased with refined vegetable oil; place pepper and celery between the pieces of fish. Place the fish in the oven at 200 degrees. on medium level for 15-20 minutes (the fish should be browned).

Then we take out the sheet, lay out the tomatoes and send the fish to the upper level at 170-180 degrees. for another 20 minutes. It will already be languishing and properly baked (the pieces are large).

You can take the fish out 5 minutes before it’s ready, sprinkle it with lemon juice and lightly grease it with mayonnaise, but I don’t grease it with mayonnaise, because... The carp itself is fatty and juicy.

Up your sleeve

you need a carp (fresh, chilled)
garlic
salt
sleeve for baking

gut the carp (I leave the head and fins) and remove the scales (I suspect the carp is the best fish in terms of cleaning)

rub with salt and cut wherever possible

Insert garlic cloves cut lengthwise into the cuts.

Well, maybe add some greenery - dill, parsley and ground black pepper. Although we don't do this.

carefully place the fish in the baking sleeve and in the oven over medium heat!

The result is amazingly tender and juicy meat, the carp just melts in your mouth!! and the broth from it is sooo delicious!!! The main thing is that when you take it out of the oven, do not open the sleeve, otherwise it (the broth) will leak out. just cut the sleeve along the fish

To prepare carp baked in the oven, take two and a half kilograms of carp, five potatoes, one onion, four tomatoes, two carrots, two spoons of sour cream, one lemon, a little olive oil, pepper and salt.

Let's cook like this. We clean and decapitate the carp, salt it, pepper it, and pour lemon juice over it. Chop onions, potatoes and carrots with tomatoes. Place the carp on a baking sheet covered with foil and stuff it with the prepared products. Cover the carp with foil and place in the oven at two hundred and ten degrees, bake for about forty-five minutes.

After cooking, carefully open the foil and pour a small amount of olive oil over the fish, put it back in the oven and let it sit for about fifteen minutes until the fish browns.

Recipe for fish soup from carp.

To prepare a good fish soup from carp, we prepare one firebrand, two bay leaves, eighty grams of vodka, one onion, a little dill, potatoes, three tomatoes (salted ones are also suitable), one kilogram of carp, one hundred grams of carp caviar, two or three tails or fish heads (larger ones are best; sometimes such bones and cartilage can be bought in markets, because they sell fish balyks).

So, now let's get down to the actual preparation of the soup. We take a saucepan for about six liters, first boil the dried dill, when the water boils, take out the dill and boil the fish bones, tails and heads for thirty to forty minutes. We separate the meat from the heads, take out the bones, and leave everything else. Throw chopped onions, potatoes, chopped fish and chopped tomatoes, and caviar into the pan. Boil all this for fifteen minutes, at the end we throw in the bay leaves, and before removing from the stove, pour in vodka and sprinkle the greens into the soup.

If you can get a firebrand, light it, let it burn a little, and then simmer it in your ear - this will give your soup a smoky flavor.

If you can’t get the tails and heads, you can boil the broth using chicken, and do everything else as stated above. This method will not reduce the fat in your soup.

Recipe: Fried carp.

To prepare fried carp, take one carp, fifty grams of butter, fifty grams of breadcrumbs, four to five large spoons of sunflower oil, a bunch of dill, a little salt and ground black pepper.

We prepare as follows. First, we wash the carp carcass, then dry it, cut it into small pieces, salt and pepper them. Dip the fish pieces in vegetable oil and coat them in breadcrumbs.

Now place the fish in a frying pan preheated with oil, fry and constantly turn until the fish is cooked. Place the finished carp on the prepared dish, garnish with chopped herbs and serve. So we prepared fried carp.

Stuffed carp.

To prepare stuffed carp, we take the following products - three carp, one egg, an onion, thirty grams of milk, thirty grams of butter, fifty grams of fat or vegetable oil, seven hundred grams of potatoes, pepper and salt.

Now let's start preparing the dish. We clean the carp from the bones on the ribs, salt and pepper them. We pass the fillet of one carp through a meat grinder along with onions, add salt, pepper, add milk and egg, butter and mix everything thoroughly. Fill the inside of the peeled carp with the resulting minced meat, seal the edges with toothpicks or stitch with kitchen thread so that they do not separate, place the fish in a hot frying pan and fry in hot fat. Potatoes are served as a side dish for this dish.

Carp cutlets.

To make cutlets from carp, you need to take half a kilogram of carp fillet, one head of onion, fifty grams of ground crackers, two eggs, one hundred grams of loaf, one hundred and twenty milliliters of milk, a little salt.

Now let’s get down to the recipe for making cutlets. We wash the fish fillet, dry it with paper, cut it into small pieces and put it through a meat grinder, add the loaf previously soaked in milk to the resulting minced meat, add salt and mix the whole mass thoroughly. Boil the eggs in salted water and cool them in cold water (this will help them peel better), peel them.

Divide the resulting mass into two or three flat cakes, place a boiled egg in the center of each flat cake and seal it into the flat cake.

Then roll all the cutlets in breadcrumbs and fry them in a heated frying pan with sunflower oil. Place all the fried cutlets on a greased baking sheet and place in a hot oven. Bake the cutlets at one hundred and eighty degrees until fully cooked.

Recipe for Heh from carp.

To prepare Heh from carp, we take onions, carp fillet, black pepper, carrots, chili, paprika, coriander, seventy percent vinegar, bay leaf, a glass of vegetable oil, Korean and regular salt.

Let's begin the process of preparing He from carp. Cut the fillet into small pieces, add salt and season with coriander and bay leaf. Cut the onion into half rings, squeeze with your hands and add to the fish. We dilute the vinegar essence at the rate of thirty milliliters of vinegar per half liter of water, pour the solution into the fish and put the fish under pressure for one and a half to two hours.

Then drain the vinegar and squeeze the fish, add spices to it and leave it in the room for another hour. Heat half a glass of sunflower oil in a frying pan and pour the hot oil onto the fish. We cool the dish and now we can eat it. However, we recommend adding carrots to it. To do this, chop the carrots on a special grater, which is designed for preparing Korean carrots. Salt the carrots and squeeze them until the juice appears, add spices (fish) and leave for one hour. Heat the vegetable oil on the stove again and pour the hot oil onto the carrots. Add this carrot to the fish and cool the entire dish.

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Add vegetables to cooled buckwheat. Taste for salt and pepper. Finely chop the greens and add to the filling. Mix everything. All that remains is to prepare the carp for baking.

Cooking carp in the oven

They say that gefilte fish is a dish of Jewish cuisine. But baked carp stuffed with buckwheat is a 100% Russian traditional recipe that our ancestors loved very much. Previously, it was cooked in a Russian oven, but in modern conditions we will bake carp in the oven. We heat it up to 200 degrees.

Place the filling tightly into the belly of the fish. It can be pinned with toothpicks so that the filling does not fall out, or tied with culinary thread. To make the finished dish tender and soft, we use a baking bag: this way, neither the filling nor the fish will char, but will be cooked in two modes at once - baking and steaming. Coat the top of the carp with mayonnaise or sour cream, put it in a bag and tie its ends tightly. Place in the oven for an hour. After this time, we take out the bag and carefully cut it with scissors from the top. Open the edges of the bag and put the fish back in the oven for 15 minutes - during this time the carp will be covered with a golden crust, and the excess liquid from the bag will evaporate.

When the carp is ready, let it cool for 10 minutes and then transfer it to a dish. You can decorate the baked carp with lemon slices, cranberries or just fresh herbs.

By the way, if you're planning a holiday menu, take a look at the following recipes that can be made from your catch.

We will need:

Carp – 1 pc. (big size)
Tomatoes – 2 pcs.
Potatoes – 3 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Sour cream – 2 tbsp. spoons
Lemon – 1 pc.
Olive oil – 2 tbsp. spoons
Pepper (ground) - to taste

Stuffed dishes always look festive and beautiful. Try cooking carp stuffed with vegetables and baked in the oven. This dish is not only tasty and healthy, but also incredibly beautiful. And decorated when served, it will create a sensation!

In order to stuff a carp, you should choose a large carcass, about 3 kg. When cleaning it, you should be especially careful not to leave the insides and films that give a bitter taste. Before baking, stuffed carp is wrapped in foil, which prevents the liquid from evaporating. Thus, the dish turns out juicy and unusually aromatic.

How to cook carp in the oven

Clean the fish from scales, cut off the fins, decapitate, gut the insides and wash well.
Place salted and peppered carp on a baking sheet lined with foil. Drizzle with lemon juice and olive oil.

Prepare vegetables. Peel the potatoes and cut into small cubes. Cut the peeled onion into half rings, the carrot into small strips, and the tomato into cubes.
Salt the vegetables and stuff the fish carcass. If there are any vegetables left, place them next to the fish. Grease the carp with sour cream.

Cover the top of the baking sheet with foil to prevent moisture from evaporating.
Preheat the oven to 200 degrees. Place the pan in the oven for 40-50 minutes. When the vegetables become soft, remove the stuffed carp and cut into pieces. Bon appetit!