Crucian carp is a fish from the carp family. Since ancient times, is very popular in Russia because of its tender meat, size and availability. It lives in almost every freshwater reservoir: from the Far East to Central Europe. In addition, the meat of crucian contains many beneficial trace elements, proteins, amino acids, vitamin PP, phosphorus and at the same time practically has no fat.
There are many ways to make it. Fans of crispy tails and pelts fry crucian carp, pre-salted and rolled in flour. This dish turns out to be bold, an alternative would be roasting in the oven. Baked carp is great for those who diets, but loves juicy and tender meat. In Russia, crucian carp was cooked in a furnace, burning on hot stones, now this method of cooking has changed - the fish is baked on a fire in foil.
How to cook stuffed crucian in the oven
If frying fish is practically no different, then roasting has dozens of variations. Basically, they all differ in ingredients that are added to enhance the taste: onions, peppers, garlic, potatoes, lemon, sour cream, kefir, carrots, greens and other seasonings.
Without which no dish will surely do, so it is without onions. It softens the meat with its juice and gives a light aroma. Both onions, and green are widely applied.
Ingredients:
- crucian - 3-4 pcs .;
- mayonnaise (for marinade) - 250 g;
- bunch of green onions -10-20 arrows;
- salt, pepper and seasoning to taste.
When cooking in the oven, butter is not required, due to which the dish will be lean and juicy. The optimum baking time is 30-40 minutes. A few words should be said about the preparation of fish.
Pre-crucian need to gut, clean off the scales and remove the gills.
We shred fish for better separation of meat from bones, making cuts in the back area in the direction from the upper fin to the stomach at a distance of a centimeter from each other. Small fish can not shred.
Prepare the marinade by mixing mayonnaise with pepper and seasonings. If you follow the diet, you can use sour cream, adding more salt. The resulting mixture we coat the fish from all sides, including inside, and leave for 40-60 minutes to soak.
In the meantime, prepare the stuffing. In this case, green onions. Cut it into rings and crush it a little. If there is no green onion, then it can be replaced with bulb. About one medium fish will take one small onion. You can stuff fish with carrots, sweet peppers individually or by making a vegetable platter.
We put the fish on a baking sheet, pre-oiled. Carefully fill it in the abdomen with onions or other vegetables to choose from. We put in the oven at 180-200 degrees. Cooking fish is a fairly quick process, takes 30-40 minutes. As soon as the sides are browned, the dish can be removed.
Lovers of tender meat with sourness can sprinkle lemon fillet before baking. He will add tenderness of meat, having impregnated it in the course of preparation.
To simplify cooking dinner, you can put potatoes around the fish. But it should be remembered that the fish is cooked much faster, so the potatoes must be cut thinly in the form of circles.
Calorie dishes using mayonnaise - 112 kcal, using sour cream - 88 kcal.
How to bake whole in foil
Recipe carp in foil differs little ingredients, you can choose to your taste. But foil allows preparing fish in its own juice and vegetables, meat is filled with useful trace elements and acquires an additional taste.
Ingredients:
- crucian - 1 pc .;
- onion - 1 pc .;
- mayonnaise - 150 g;
- lemon - 1 pc .;
- spices for fish.
Preparing fish for baking in foil is the same as for cooking in the oven. Pre-cleaning and shredding fish, grease with marinade. We cook it by mixing mayonnaise with spices and lemon juice. While the meat is soaked with sauce, turn on the oven at 180 ° C and prepare the filling - chop the onion finely.
We take a solid foil, measure the required quantity in order to wrap all the fish completely, leaving no gaps. We put the foil on a baking sheet, on top we place the crucian in the marinade and stuff it with onions.
We wrap it with foil, wrapping the edges several times. Send the dish to the preheated oven for 25 minutes. After the time has elapsed, we carefully take out, being careful of steam, cut the foil from the head to the tail, open the fish and send it to the oven until it forms a crust for 10-15 minutes.
Despite the richness of the fish and the use of mayonnaise, the calorie content of the dish is not so great - 110 kcal.
Baked crucian carp in sour cream
Crucian carp baked in foil in sour cream sauce is notable for its satiety and the absence of extraneous fats.
Ingredients:
- crucian - 1 pc .;
- flour - 50 g;
- sour cream - 120 g;
- ground black pepper;
- lemon to taste.
Prepare the sauce by mixing sour cream with flour, you can also add herbs and seasoning. Lubricate the sides. Meanwhile, turn on the oven 180 degrees, spread the foil on a baking sheet, lay out the fish and pour the remaining sauce. Wrap the fish well and send it in the oven for 30 minutes.
The caloric content of this dish is small - 98 kcal.
Garnish can be potatoes. It is necessary to finely chop and lay next.
Cooking in a multivariate
The slow cooker is famous for the fact that when cooking in it, all useful trace elements are stored in food, and this is very important.
Cooking methods in a multicooker a large number. It is frying, stewing and baking. Often, many recipes combine several modes of miracle technology.
The dish, cooked in a tightly closed space, has a delicate flavor and literally melts in your mouth. And due to the choice of the program, the hostess does not have to constantly check the dish and worry about its condition.
Let us analyze how to extinguish crucian in a slow cooker.
Ingredients:
- crucian - 3 pcs .;
- sour cream - 200 g;
- flour - 50 g;
- butter - 50 g;
- vegetables - onions, peppers, carrots, green beans, broccoli, cauliflower, potatoes.
Preparing the fish beforehand, grease it with salt and pepper. If it is more than 18 cm, then cut into two parts, small fish leave intact. Oil the bowl. Crucian carp rolled in flour and laid in a single layer. Choose the program "Frying" and fry. We take out and laid on a plate.
The sauce is made of sour cream, diluted with three spoons of water. Add the butter and sprinkle to taste with spices.
We put the fish in layers back into the bowl. Use of all listed vegetables is optional. We take three kinds - one onion, one pepper and 150 g of broccoli. Cut into medium pieces and pour into a bowl on top of crucians. All ingredients pour sauce.
We select the program "Quenching" or "Baking", close the slow cooker and leave to prepare for 30 minutes.
Gentle fish meat is perfectly combined with vegetable garnish and is a low-calorie dish - 98 kcal.
Useful tips
- When cleaning the crucian carp, it is necessary to remove the gills, as they give a bitter taste and an unpleasant smell during cooking.
- A dish made of crucian is better to use freshly prepared, because after a while the cooled meat of a crucian sags and becomes hard.
- Large fish must be shred transversely to the ridge at a distance of 1 cm from each other. This is done in order to chop the bones. Then they are better separated from the meat. Slaw fish is better impregnated with marinade.
Crucian carp is the basis for a traditional Korean dish tomimen with the addition of meat, mushrooms and nuts.
It is not recommended to catch crucians in swampy masses with stagnant water, as their smell will be musty and unpleasant. The best places for its mining are full-flowing lakes with clean water.
The most simple and tasty dishes are those that have been tested for centuries. Baked crucian carp is not only a tasty and inexpensive dish, it possesses a variety of useful substances necessary for beauty, memory and the cardiovascular system. It ranks first among the river fish for availability. Attracts many low calorie. Baked in the oven, it is great for the diet of people on a diet.
The cooking process is quite simple and open to the imagination. In addition to the proposed ingredients, you can experiment by adding something new.
