Don't know how to surprise your family? Or are you creating a menu for a holiday table? An excellent option for any occasion is stuffed carp. The recipe for this culinary masterpiece is incredibly simple, thanks to which not only an experienced cook, but also a beginner can cope with the task. From this article you will learn how to cook stuffed carp quickly and tasty. It should be noted that in each recipe the carp is meant to be cleaned, gutted and thoroughly washed. Cooking stuffed carp will take you no more than 2 hours.
Recipe for carp stuffed with mushrooms and vegetables
What you need to prepare 3 servings: carp weighing about 2 kg, large carrots, onions, lemon juice, 300 g of champignons, a little mayonnaise, salt and spices.
Let's start cooking:
Rub the prepared carp with spices and salt, grease with lemon juice. Leave for 30 minutes so that it acquires aroma and marinates thoroughly.
We cut onions, peppers and mushrooms, grate carrots. Take a frying pan and fry the vegetables and mushrooms, stirring occasionally.
Lubricate the inside of the carp with mayonnaise and stuff it with the filling. Then we tie the fish with thread.
Now all that remains is to send the stuffed carp to the oven, preheated to 180°C. Bake this dish for about 35 minutes.
Stuffed carp turns out incredibly tasty and looks very appetizing and festive.
In Kiev style
The recipe for stuffed carp Kiev is almost completely identical to the previous dish. For it you only need to remove the cream, pike perch, egg, beets and milk.
The fish must also be baked in the oven at 200 degrees for one hour. The broth will need to be prepared from carp heads (about 4 pieces). In order for the broth to become jelly, you need to add it to gelatin in the same proportion (30 grams per 1 liter). After this, the stuffed carp will be ready.
Carp stuffed with buckwheat porridge and vegetables
What you will need for 3 servings: 1 carp, carrot, 1-2 medium onions, a glass of buckwheat, two eggs, 20 g butter, salt and pepper.
Let's start cooking:
Mix spices and salt. Rub the resulting mixture of cleaned and washed carp. Leave for 15 minutes.
Take a grater and grate the carrots. Finely chop the onion. Pour vegetable oil into the frying pan and heat it properly. Add onions and carrots and fry.
Cook buckwheat porridge. Pour two glasses of water into the pan. We wait for the water to boil and pour a glass of buckwheat into it. Don't forget to add salt to taste. Add carrots with onions, butter and 2 raw beaten eggs to the finished porridge. Mix everything.
Take the carp and stuff it with the filling. We tie the fish with thread. We will bake the carp in foil, thanks to which it will acquire an amazing aroma. Baking time is about 45 minutes.
With boneless rice
Carp is a fish that is full of bones. And not only big ones, but also small ones. This recipe will tell you how to cook delicious carp with boneless rice.
It will take two hours to cook. Number of servings – 6.
KBJU for one serving: calorie content - 554 kcal, proteins - 59 g, fats - 27 g, carbohydrates - 19 g.
Required Products:
- Carp (2 kilograms);
- Rice (half a glass);
- Bulbs (2 pcs.);
- Carrot (1 pc.);
- Garlic (2 cloves);
- Chicken egg (1 piece);
- Grated cheese (2 tbsp);
- Lemon (1 pc.);
- Vegetable oil (1 tbsp);
- Olive oil (1 tbsp);
- Olives stuffed with lemon (2 pcs.);
- Greens (1 bunch);
- Salt;
- Pepper.
- First you need to cook the rice. To do this, you just need to put it in boiling water. You also need to add a pinch of salt.
- The carrots and onions should be finely chopped and fried in a frying pan with vegetable oil and crushed garlic.
- Next you need to cut the fish. This must be done in the same way as in the first recipe. Once the meat is separated from the bones, use a spoon to scrape any bones off the pieces. Remove the oil from the ribs with a kitchen knife.
- There is no need to throw away the carp skin. You need to prepare a marinade from the juice that needs to be squeezed out of the lemon and diluted with water. Then you need to place the skin in it and wait from five to ten minutes. The main thing is not to overdo it, otherwise it will begin to fall apart. Then dry the skin thoroughly with a towel.
- Next is preparing the minced meat. It is necessary to place the fried vegetables, carp meat, rice cereal and chopped herbs in one bowl and mix, then put it into a meat grinder and pass through it once or twice. You can also use a blender for these purposes.
- When the minced meat is ready, add an egg with grated cheese, then add salt and pepper.
- Then you need to take up the threads. The skin of the carp will have to be sewn up as the minced meat is distributed. The main thing is not to sew it tightly, otherwise steam will not be able to escape from the fish in the oven. Therefore, stuffing fish will be a little difficult without practice.
- When the minced meat is completely placed in the carp, you need to put it on foil. Spread the fish itself with olive oil. Now you need to wrap the tail with foil and put the carp in the oven. The temperature in it should be 220 degrees. Baking time is one and a half hours.
- When the fish is cooked, you can serve it on the table. It turned out very tasty!
Preparation
- We carefully clean the fish from scales, cut off the head, tail, fins, cut the belly and clean out all the insides, wash under running water. If you want to bake a whole carp (with head and tail), you don’t have to cut the belly, but it will be much more difficult to remove the skin.
- Carefully place the knife blade under the skin and begin to gradually separate it. It doesn't matter whether the meat is completely removed or pieces remain on the skin. The main thing is to try not to damage it.
- Next, separate the fillet from the bones. If the carcass is quite large, this will not be difficult to do, and even a small carp can be cut up by any housewife. Moreover, in this case, there is no need to be careful when separating the fillet - you can trim it as best you can, and remove the remaining pieces without the help of a knife.
- Break white bread into pieces and put in milk. In the meantime, let's prepare the filling.
- Grind the fillet in a meat grinder.
- Cut the onion into small pieces.
- Sauté it in vegetable oil. TIP: You don't need to fry it too much, just enough to lightly golden it.
- Grate the carrots on a coarse grater.
- We also sauté in a separate frying pan until it becomes soft.
- We combine minced fish, onions, carrots, and soaked white bread rolled through a meat grinder.
- Salt and pepper to taste, you can add chopped herbs. The minced meat is ready.
- We stuff the skin of the carp tightly with minced meat to make plump carcasses. If there are several of them, simply place them side by side in a baking dish. If you took one large carp and it will be baked on a large baking sheet, it is better to sew up the belly with thick thread or pin it in several places with wooden skewers so that the filling does not end up on the baking sheet. Lubricate the top of the carp with sour cream or mayonnaise and place in the oven for 30 minutes (200°).
- The finished dish has a beautiful golden crust, tender, juicy and aromatic. And it looks very festive.
You can add fried champignons or any other mushrooms of your choice to the stuffing filling. Skinned stewed tomatoes will also work well, only then you will need to add a few tablespoons of flour or semolina to the minced meat so that it is not very liquid. KhozOboz is sure that you will certainly like our dish today. You will appreciate it and will probably come up with many cooking options yourself. We wish you interesting culinary ideas and their enjoyable implementation.
Vegetables first. Peel and chop the onion fairly large. We cut the carrots into half-centimeter discs. Place butter and vegetable oil in a frying pan and fry our vegetables over medium-low heat, remembering to stir, until the carrots are cooked. This will take about 20 minutes.
I love buying mirror carp because cleaning them is a pleasure. I took off a couple of three scales and it was done. Be sure to select the gills. In theory, you need to remove the eyes, but more often than not I forget about them and remove them after cooking. Cut the belly (try exactly in the middle) and remove the entrails.
Now walk along the edges, using your fingers to get a few centimeters under the skin. Don't be afraid, carp skin is very durable, so be brave and strong.
Now, with one hand, firmly grasp the carp in the area of the head or firmly grab the edge of the already separated skin, and with your whole hand go all the way to the ridge.
In the same way, move to the right to the head and to the left, towards the tail. I cut the lower fin on both sides along the bones and separate it.
Further, as one chef friend taught me, clasp the spine with two fingers, press the meat around it, and the spine itself is simply separated. But! Well, I can’t do it - I don’t have that much strength. Moreover, the girl cook who works with my friend doesn’t do that either, and for the same reason.
So, take a knife and cut our carp under the skin in the middle on both sides. You break the backbone by automatically turning out one or two halves of the carp. I really hope that if you don’t quite understand my explanations, the photos will help you more. Well, now, you trim or simply carefully tear out the entire length of the spinal ridge.
We cut off the body as close to the head as possible. Carefully! Bend the skin back well!
In the same way, from the side of the tail, pull the skin as close to the tail as possible and cut off.
That's it, we have separate skin, with the head and meat of the fish... probably just fish. Fillet is very easy to make. We don’t need beauty, just run a knife along the bones and separate the fillets, just as long as possible, the main thing is that the bones are as bare as possible.
Pour the loaf (I do not remove the crusts) with cream and soak completely. There should be no dry pieces; the entire loaf should be completely soaked. If suddenly this amount of cream is not enough for you (which is unlikely), take an additional 50 grams of milk.
Grind the fish fillet, loaf (if there is cream left, pour it into the minced meat) and carrots and onions (the remaining oil, if not absorbed into the vegetables, also into a bowl).
Next, beat in the eggs, sprinkle with salt, pepper, gelatin and your favorite seasonings. Personally, I don’t add anything at all, because I really love carp and I like the delicate taste that the end result will be. Mix everything well. If you add less salt, the taste will lose... just like in any other dish. So, be sure to try the minced meat. If you feel that it is relatively tasteless, add more salt.
Fill the carp with prepared minced meat and sew up the belly. If the skin is torn somewhere, sew it up too. All without fanaticism, with fairly large stitches.
By the way, I have enough minced meat left for two more cutlets. I immediately fried it and ate it... mmm... I realized that the carp would be tasty, there was enough salt.
If you see that the carp is beautifully full, but there is still minced meat left, don’t stuff the porridge with oil; you won’t spoil it with oil; as a result, when cooking, the carp may burst.
Cut the baking sleeve so that on both sides it is approximately 10 centimeters longer than the carp. Sprinkle the carp with water to make it easier to enter this very sleeve. Tie well on both sides.
I’ll say right away that I like the baked one less, the boiled one is more tender. Therefore, we take a large saucepan or deep baking sheet. We stand (not put it on its side) our carp and fill it with water. If it does not fit the entire length (like mine), let it be a light semicircle. Let it cook for 45 minutes after boiling. If the carp is small, half an hour is enough. The ends of the baking sleeve are not in the water, but pointing up!
That's it, time has passed, take out the carp (just grab it by the ends and pull it out), let it cool, for example, on the kitchen table and then put it in the refrigerator overnight.
In the morning we take it out, carefully cut out the spine, turn it over, separate the fins along with the bones and select all the threads. Cut into pieces and all that remains is to decorate.
If your carp needs to stand for some time before it is put on the table, then it will be better if you cover all the greens with a thin layer of gelatin.
If you have to transport it somewhere, then glue all the decorations and vegetables with the same gelatin. To do this, take a large tablespoon of gelatin and dissolve it in about 70-100 grams of water. It should always be on the verge of solidification. Use a brush to quickly coat all the decorations. Or initially pour a little onto the dish, and only then decorate in the same place. The gelatin will harden quickly and prevent everything from spreading.
That's it, the first carp will not be the easiest, since everything is new, but the subsequent ones will be easier. Don't be afraid and fight your fears! Think how the guests will admire this very carp and the hostess will be proud! And it’s always interesting to learn something new.
Enjoy your meal!
Fish dishes are in no way inferior in taste to meat culinary masterpieces. For example, carp baked in the oven turns out juicy and aromatic. There are many options for preparing it. The recipes are simple, but the results are finger-licking good.
Carp baked with honey
Compound:
- carp – 1 kg;
- honey – 100 g;
- onions – 0.2 kg;
- butter – 80 g;
- balsamic vinegar – 40 ml;
- coriander seeds – 20 g;
- salt, ground pepper (black or white) - to taste.
Cooking method:
- Prepare the carp by cleaning, washing and seasoning with salt and pepper.
- Finely chop the onion and fry it in butter.
- Mix the onion with melted honey and balsamic vinegar. Add coriander seeds.
- Cover the carp with the resulting sauce inside and out. Let it marinate for half an hour.
- Place the carp on a parchment-lined baking sheet.
- Place in the oven preheated to 180 degrees and bake it for 45 minutes.
Carp prepared according to this recipe has an unusual, but very attractive aroma and delicate taste.
How to bake stuffed carp in the oven
First, we buy fish, be sure to smell it, since river fish should smell a little muddy, but not rotten fish, and the eyes of the fish should be light, not cloudy.
Then the purchased carp needs to be cleaned of scales, gills and entrails removed. We rinse the cleaned carp carcass under cold running water.
Now in a small cup, mix salt and ground black pepper and rub the carp carcass on all sides, also don’t forget to look inside and rub the carp there with the mixture. Be sure to make several transverse cuts on the carcass so that the fish is completely saturated with the marinade.
Then squeeze the juice from half a lemon and sprinkle on the carp, leaving the fish to lightly soak in salt and lemon juice.
