When choosing a daily diet, you should be aware of the beneficial properties of all products that carry energy value with vitamins and minerals necessary for the proper functioning of the human body.
Dishes cooked in the oven preserve more useful minerals and vitamin. Baked for dinner fish will please with its juicy and delicate taste of relatives, loved ones and guests. So, today the menu - carp, baked in the oven. Below you will find recipes with photos, but let's start with the preparatory stage.
Selection and preparation of carp for culinary processing
Fish dishes perfectly reduce the possibility of blood clots that clog arteries can lead to stroke, heart attack. The choice of fish can be stopped on a dense, juicy, carp meat containing little bones. It is wonderfully suitable for baking, stewing, and stuffing, it goes well with tomato and sour cream sauces, vegetables.
On average, carcass carp weighs about two kilograms. The fish itself prefers to dwell in overgrown reservoirs and loves warm water, looking for deep areas with a moderately oozy bottom. This fish contains many beneficial trace elements such as:
- Sodium - a beneficial effect on the kidneys, the nervous system, supports water-salt metabolism;
- iron - participates in blood formation and protects from fast fatigue, stresses and depressions;
- Calcium prevents joint pain by actively forming the integrity of bones, hair, nails;
- phosphorus - is responsible for the correct metabolism throughout the body;
- Potassium - improves the work of all muscles, supplies the brain with oxygen.
Preparing carp to start cooking dishes is not difficult at all:
- Fresh fish that contain more minerals should be washed under running water;
- Before cleaning, make a cut with a sharp knife between the fins at the throat so that the blood is drained;
- Use a special grater or a knife to remove fish from scales;
- When baking the whole carp, one should carefully, without touching the gallbladder, gut the insides and get the gills;
- In the case of roasting carp slices, first cut off the tail of the whole fish, cut the fins, making small cuts on both sides of them.
The cutting and preparation of carp from experienced chefs takes about twenty minutes. Treat fish as carefully as possible so as not to cut yourself with sharp fins.
Carp in foil in the oven - we cook tasty and with love!
For the preparation of carp entirely in foil will need:
- whole carcass carp - 1.5 kg;
- fish seasoning - 30 g;
- onion - 200-300 g;
- dill - 50 g;
- lemon juice - 30 g;
- salt - 30 g;
- butter - 100 g
Only one hour will be needed to prepare this dish in the oven, and its caloric content per 100 g will be 135 kcal.
Fish to create a dish should be cleaned, remove not only the insides, but also the gills. Rinse well, and if the gall bladder burst, then several times under running water.
Onions of medium size cut into rings, and large - half rings. Lay the foil on the baking dish along the length of a little more fish. On the prepared carp, make small cuts across and rub well with seasoning, salt and lemon juice, and you should also miss the mark inside.
Put the fish on the foil, stuffed with onions, dill sprigs and pieces of butter empty middle of the entrails and gills. Put the remaining greens and onions on top of the carp and cover with foil, wrapping it tightly around all edges.
Send the form to a preheated oven for forty minutes at 180 °. Ten minutes before the end, you can remove the upper part of the foil so that the carp is covered with a golden brown crust.
The fish is beautifully decorated with greens, lemon and ready to eat.
Recipe for carp baked in pieces in sour cream in the oven
Each fish has its own unique taste. The carp taste is soft, tender, and the meat is dense and does not contain many small bones. This fish is baked in the oven just a real pleasure, and you can even serve as a separate dish. To prepare you need:
- average carcass carp - 2 pcs. 1.2 kg;
- lemon juice - 40 g;
- sour cream (12% fat) - 150 g;
- seasoning for fish - 40 g;
- salt - 40 g;
- onion medium - 200 g;
- carrot - 70 g;
- Large onion - 3 pcs.
The time to create a beautiful and aromatic dish is fifty minutes, and the caloric content per 100 g is only 100 kcal.
Having cleaned the fish from the scales, you should remove the insides and cut off the heads from the carcasses. Cut carp into pieces of two centimeters, add salt, add seasoning and lemon juice. Mix the pieces of fish to soak well, put in the refrigerator for ten minutes.
Medium sized onion cut into half rings, grate carrot. Add vegetables and a little salt to sour cream, mix all the ingredients. Cut the large onions into half a centimeter into rings and put them tightly in a baking dish, covered with foil.
After taking the fish, dip the pieces in a creamy-vegetable mixture and put in the form on the onion. Pour the remaining mass over the pieces of carp, grind and cover with foil. Send the form to the oven for half an hour at 180 °.
Onions, planted under fish pieces, let the juice when baking, giving the dish even greater saturation and juiciness.
The recipe for stuffed carp in the oven
Any fish goes well with fresh vegetables. Starting a carp with them, the juiciness of the dish, richness and satiety will increase. For stuffing this fish will need:
- carcass carp - 2 kg;
- onion (purple) - 300 g;
- tomatoes - 200 g;
- carrot - 100 g;
- mushrooms (champignons) - 150 g;
- lemon juice - 20 g;
- walnuts - 20 g;
- vegetable oil - 20 g;
- white wine - 70 g;
- salt - 30 g
- soy sauce - 10 ml.
The preparation and baking of the stuffed fish will take one hour and twenty minutes, and the caloric content per 100 g of the dish will be 110 kcal.
To make stuffed fish, clean the carcass of the carp, remove the gills and the inside, and then rinse well. Purple onions cut into rings and sauté in vegetable oil for five minutes. Then add carrot, grated and mushrooms, cut into three parts. Fry a lot with mushrooms until the moisture evaporates.
Tomatoes are also cut into rings, put in a mixture of vegetables, pour wine, soy sauce and salt. Allow to evaporate all liquid and cool.
Salt the fish on top and slightly inside, wipe with lemon juice. Cover the baking sheet with foil, put the carcass of the carp and fill it with vegetable stock. Cover and wrap the fish with foil around the edges. At a temperature of 120 ° bake this dish for forty minutes, then slightly open the top layer of foil and bake another ten minutes.
Putting fish on a dish decorate with greens and allow to cool slightly. Warm carp goes well with a side dish of french fries, fresh cucumbers and salads with cabbage.
Baked carp with potatoes and onions in the sleeve
You can bake the fish whole, cut lengthwise or in pieces. It all depends on the other ingredients and their preparation time. Carp with potatoes and onions is prepared almost the same amount of time. To prepare this dish in the sleeve will need:
- carcass carp - 1.2 kg;
- lemon juice - 20 g;
- potatoes - 0.6 kg;
- onion - 200 g;
- dill and parsley - 50 g;
- sour cream - 100 g;
- salt - 30 g;
- seasoning for potatoes - 20 g;
- butter - 150 g
The preparation and baking time is equal to one hour, and the caloric value per 100 g of the dish is 130 kcal.
First you need to clear the fish from the husk and viscera, and the potato skin. In the carcass carp cut off the head (it is not needed), and the rest of the cut into pieces of one and a half centimeters, salt them and smear with lemon juice.
Cut potatoes into small segments, mix with seasoning for it, sour cream and salt a little. Onion cut into rings half a centimeter.
Put potatoes, fish slices, onion and cut oil into layers in a sleeve for baking. Add green sprigs there, seal the contents of the sleeve, put them on a baking sheet in the oven, preheated to 180 ° for thirty minutes. After a specified time, print the sleeve and check the potatoes for readiness, if it is still damp, reduce the temperature to 120 ° and cook for another 10-15 minutes.
Secrets of experienced hostesses
The right choice, preparation and preparation of any fish dish will bring unforgettable taste, will become an integral part of the family's diet. Fish should be consumed at least twice a week - it will protect against the risk of many heart diseases. When cooking carp in the oven should be remembered that:
- The fish is required to be taken live, fresh, and not thawed;
- This fish should be taken in larger sizes - its meat is more dense and juicy, fat, saturated with Omega-3 oil;
- The gills of the carp should have a red tint - this indicates the freshness of the fish;
- To eliminate the specific smell of this type of fish, you need to soak it in milk for thirty minutes before cooking;
- Do not rush when cutting the head - with it the dish will look much more beautiful on the festive table;
- Serve carp possible with any vegetables and side dishes of potatoes, any cereals.
When baking a carp, its taste qualities are most fully revealed, while truly royal dishes are created with a fragrant, juicy and appetizing appearance only in the oven.
Another recipe for roasting carp in the oven can be viewed in the following video.
