Carp steaks in the oven with potatoes. Carp baked in the oven. Little cooking tricks

You have unexpected guests or do you just want to pamper your household with a delicious dinner? Try baking carp, because this dish not only has an unsurpassed taste, but is also healthy. Carp baked in the oven turns out very tender and juicy. We have selected for you several simple recipes for preparing delicious carp. How to bake carp: features...

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Carp fish, like all seafood, is a tasty and healthy delicacy. Cooking juicy and tender meat is not particularly difficult. Just choose a recipe and feel free to start preparing it.

Carp is a freshwater fish that joins the carp family. This fish is adapted to different living conditions, so it can be found not only in the basins of the Black, Caspian and Azov Seas, but also in the reservoirs of Asia, Siberia and even Kamchatka. At the same time, the carp is a rather strong and beautiful river inhabitant with golden scales, an elongated carcass and pronounced chewing plates. Unlike other types of fish, carp grows very quickly and by the end of the first year of life its length reaches 10 cm and weighs 30 g. An adult can weigh up to 20 kg and is up to one meter long.

In many countries, culinary experts appreciate its high taste. Carp meat has a rich sweetish taste. And the larger the carp, the fewer bones it will have, which is also a definite plus. But the taste of the meat largely depends on what the carp ate.

It is quite simple to prepare; it can be fried, boiled, baked in the oven, or used in preparing other dishes. Regardless of the processing method, the meat always turns out juicy. The main thing is to buy fresh fish for cooking, not frozen, since when frozen, the meat loses its taste.

It is also worth emphasizing that carp is not a picky eater; it can eat everything indiscriminately, from worms to mollusks and larvae. Such an appetite has a good effect on its growth, which cannot be said about the quality of meat, where harmful compounds can accumulate.

Composition and beneficial properties

Carp is a low-calorie fish, so it can be safely included in the list of dietary products. Eating meat has a positive effect on the functioning of the body, because it contains protein, fatty acids, B vitamins, as well as micro and macroelements. Such a rich composition will help strengthen the immune system, improve well-being, vision and skin condition, as well as normalize the functioning of the heart and liver. Carp meat is especially recommended to be included in the diet of children and elderly people, who especially need an increased amount of protein.

Carp stuffed with mushrooms in the oven

Tasty and meaty carp is a real find for the cook. Its delicate taste goes well with various ingredients. We offer a recipe for juicy fish with mushrooms in the oven.

Ingredients:

• carp;
• 200 g of fresh (dried) mushrooms;
• two eggs;
• ½ cup rice;
• two onions;
• two tablespoons of butter;
• herbs, spices;
• 100 ml sour cream.

Cooking method:

1. Rub the prepared carcass with salt and pepper and put it in the refrigerator for 30 minutes.
2. Chop the onions and mushrooms and fry them in butter.
3. Boil rice and eggs.
4. Add rice, chopped boiled eggs, salt to the mushrooms and onions and mix everything.
5. Cover the baking sheet with foil, lay out the fish, put the filling in the belly, coat with sour cream and put in the oven for an hour at 180°C.

How to bake in foil

Baked carp in foil is an excellent dish for a holiday table or an everyday dinner. The finished fish turns out to be very tasty and tender, the main thing is to use a fresh carcass for cooking, since frozen fish will lose its taste and structure during the baking process. It is better to bake a large specimen in foil, as its meat is juicier and denser. Read on to learn how to cook carp fish in foil.

Ingredients:

• carcass carcass;
• 100 g butter;
• three onions;
• salt, pepper mixture, dill.

Cooking method:

1. Season the carcass thoroughly with spices and salt.
2. Mix chopped onion with chopped dill. Stuff the fish with a piece of butter.
3. Place the carp on foil, sprinkle onions and herbs on top, wrap and place in the oven for 45 minutes at 190°C.

Cooking in sour cream sauce

Carp is ideal for preparing tender and flavorful fish dishes. Like all freshwater inhabitants, it has the smell of mud. To get rid of it, use lemon, garlic or herbs. This way the unpleasant smell will go away and you will be able to prepare a flavorful dish.

Ingredients:

• large carcass of carp;
• two onions;
• 300 ml sour cream;
• lemon;
• salt, spices.

Cooking method:

1. Pepper the fish carcass, add salt and sprinkle with lemon juice, leave for 30 minutes in a cool place.
2. Cut the onion into rings.
3. On a baking sheet we make a base of onions, place the fish on top, sprinkle it with onion rings and thickly grease with sour cream.
4. Cover with foil and bake for 30 minutes.
5. Remove the foil and cook for another 15 minutes.

Fried carp in a frying pan

Not all gourmets like fish baked in the oven. But fried carp with your favorite side dish will appeal to many. The good thing about it is that it contains a lot of fat, which means you only need a small amount of oil for cooking.

Cooking method:

1. We cut the carcass into steaks, sprinkle with lemon juice to rid it of the smell of mud.
2. We treat the steaks with spices; you can use regular salt and ground pepper, or purchase a ready-made set for fish.
3. Dip the pieces in flour and fry in a frying pan with a small amount of oil until golden brown.

Fish heh recipe

Korean cuisine has become famous throughout the world for its spicy appetizers and salads. One of them is heh. It is prepared from meat, vegetables and fish. We offer a recipe for heh from carp.

More than a dozen different dishes can be prepared from carp, so everyone will find a recipe to suit their taste. But besides the fish itself, there is one more amazing thing - carp caviar. You can make a delicious pate from it, grind it or simply fry it in a frying pan.

Carp baked in the oven and stuffed with vegetables looks beautiful and impressive! When served, such a dish will create a real “furor”, becoming the main accent of the festive table. It is worth noting that in addition to the solemn appearance, the cooked fish will also delight you with a pleasant taste, because when baked in foil, the fish carcass retains all its juiciness, and thanks to the vegetables and herbs, it is also saturated with an amazing aroma. However, you should pay special attention to the processing of carp: carefully remove all the insides to avoid a bitter taste, or buy the fish already gutted.

Ingredients:

• carp - about 3 kg;
• lemon - 1 pc.;
• fresh tomatoes - 2 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• sour cream - 3-4 tbsp. spoons;
• dill - a bunch;
• olive oil - 2 tbsp. spoons;
• salt, spices - to taste.

Stuffed carp baked in the oven recipe

1. First of all, let's prepare the fish. We clean the carp from scales, cut off the fins and remove the entrails. We wash the processed fish and place it entirely on a baking sheet covered with foil. Rub the carcass well with salt, pepper and your favorite spices on all sides. Spray the surface of the fish with olive oil.
   
2. Now let's take care of the vegetables with which we will stuff the carp. We cut the washed and dry tomatoes into small slices, and chop the peeled onion into “feathers”.
   
3. Having cut off the top layer of carrots, we chop the bright orange root vegetable into circles. Cut the lemon into thin “discs”.
   
4. Coat the surface and inside of the fish with sour cream. Mix onions, tomatoes and carrots in a separate container, lightly sprinkle with salt. We fill the inside of the carp with the resulting mixture, and place the remaining vegetables next to the stuffed carcass.
   
5. We make deep cuts on the surface of the fish with a knife, and then place one lemon circle into the resulting “pockets”. Place a couple of whole sprigs of dill on a baking sheet - in this case the greens are used only for flavor, so there is no need to chop them (when the carp is cooked, the dehydrated dill can be thrown away). Cover the baking sheet with a second sheet of foil and place in a hot oven. Bake the fish for about an hour at a temperature of 180 degrees (cooking time depends on the size of the carcass).
   
6. Carefully, so as not to damage the integrity of the fish, place the freshly prepared carp on a tray, decorate with herbs, vegetables and lemon. If desired, you can complement the colorful “still life” with bright cranberries. When serving, cut the fish into portions. Serve with a simple side dish, such as boiled rice.
   

Carp baked in the oven is ready! Enjoy the tender and flavorful fish! Enjoy your meal!

For some reason, I always used to cook carp in foil. I always thought that I would dry it out, the skin would turn into a thin film and it would be tasteless. But then I found this simplest recipe. Carp baked in the oven turns out very tender, aromatic, it browns a little, but does not dry out. The photo shows how handsome he is. My fish weighs 1.2 kg when gutted, but including the head. I will bake it whole and serve it too.

Ingredients:

• carp 1.2 kg;
• 2 onions;
• 1 carrot;
• some greenery;
• 2 tbsp. l. soy sauce;
• 1 tbsp. l. oils;
• 1 tbsp. l. mustard;
• salt.

Cooking baked carp in the oven

Secrets of cooking baked carp and other fish in the oven

• Who doesn't love cleaning fish? A simple way: put the carcass in the sink, quickly pour boiling water over one side, turn it over and pour over the other side. Take a knife and carefully remove the scales. This is easy to do, and everything around remains clean!
• If you do not put vegetables under the carp, then the foil must be greased with oil. Otherwise, the fish will stick and lose its skin.
• You can put not only these vegetables in the belly, but also a piece of cheese, pickled mushrooms, a little bell pepper or tomato. And if the carp you come across is not fatty, then butter, 2-3 small pieces are enough.
• To prevent the fish from having an unpleasant odor, much less bitterness, it is necessary to remove the gills.
• Vegetables for the pillow can be sprinkled with vinegar, a pleasant aroma will appear, and the taste will also change slightly.

Many culinary experts claim that carp cooked in the oven is superior in taste to many of its counterparts.

The main trick is selection and preparation.

Carp - what kind of fish is this

Carp is a freshwater fish of the carp family, lives in the reservoirs of Lake Balkhash, the Black and Azov Seas, and the Amur River. It is quite large and in rare cases the size of an adult can reach twenty kilograms.

The meat of this fish is dense and juicy, it has few bones. Therefore, it is very convenient for carrying out any culinary operations.

In terms of beneficial properties, carp is not inferior to other types of fish, and even surpasses some. The composition of its meat includes: phosphorus, potassium, magnesium, iron, calcium, saturated fatty acids, vitamins A, B, PP, C, E and others. There is very little sodium in it and therefore it can be eaten with diets and various nutritional systems.

How to choose the right one

To enjoy the taste of carp, you need to choose the freshest fish that has not been frozen. Low temperature negatively affects both the composition of the fish and its taste. When making a choice, you need to consider such aspects as:

1. Scales - they should be without any spots or marks; if there are many of them, we are talking about unhealthy fish. Healthy fresh fish has smooth scales with transparent mucus;
2. Gills - fresh fish have a bright pinkish-red color. If they are cloudy or faded, the fish was caught a long time ago;
3. Eyes - if they are cloudy and sunken, it means the fish is no longer fresh, because freshly caught carp have transparent and slightly bulging eyes.

But since carp is not caught everywhere, it is frozen for transportation. To choose the right carp ice cream, you need to consider the following points:

1. If the fish is glazed, then with high-quality freezing it is smooth, without any irregularities. If frozen poorly, the glaze is covered with bumps and cracks;
2. When fast dry freezing, no frosting or glaze is allowed, and the surface of the fish itself should look even and smooth.

Preparing fish for cooking

Before you start cooking, the carp should be processed. First you need to thoroughly clean off all the scales, pull out the gills and start gutting.

Gutting must be done very carefully so as not to puncture the gall bladder, because if it is damaged, the fish can be thrown away.

The bile of carp is very bitter and the meat will be soaked in it in a matter of seconds. Remove the caviar or milk, rinse thoroughly and put aside for further preparation. Wash the fish thoroughly on all sides in cold water and it is ready for the culinary process.

There are a lot of ways to prepare carp, but only when baked, all its taste is revealed.

Carp baked in foil

Clean the carcass in advance, gut it, remove the fins and rinse well. Next you need to salt and pepper it.

While the fish is salting, prepare the onions and herbs. Cut the onion into thin rings, and chop the greens right with the stems. Greens play an important role in this recipe; the more there is, the better.

Spread foil on a baking sheet and grease it with oil. Oil can be used both vegetable and olive.

Place half the onion and herbs on the foil. Then the carp carcass is placed on this pillow. It also needs to be lubricated with oil. Stuff the inside of the fish with the other half of the onion and herbs.

After this, you need to cover it with foil. Do this carefully, without leaving holes through which the aroma can escape. The oven should be heated to 200 degrees, bake the fish for forty minutes.

Bon appetit!

Carp stuffed with mushrooms, baked in the oven

For this recipe you will need:

• Carp;
• Dry or fresh mushrooms - 200 grams;
• Eggs - 2 pcs;
• Rice - 0.5 cups;
• Onions - 2-3 pcs;
• Breadcrumbs - 20 grams;
• Sour cream - 0.5 cups;
• Butter - 20 grams;
• Dill, parsley - one small bunch each;
• Salt and spices.

Process the carp, wash it, cut out the fins and cut lengthwise, removing the seeds if possible. Coat both halves with salt and pepper and refrigerate for half an hour.

Preparing the filling. If the mushrooms are dried, place them in a container with cold water and leave for about an hour.

Cook the rice and eggs until fully cooked. Then rinse the rice thoroughly, cut the eggs, and cook the mushrooms.

Chop the onion and fry in butter until soft, add boiled and chopped mushrooms and fry everything together for five minutes. Mix eggs, boiled rice, mushrooms and onions, add finely chopped herbs, and add a little salt.

Remove the carp from the refrigerator and place one half on a baking sheet covered with parchment or foil, spread it with a little sour cream. Spread the filling in an even layer on the lower part and cover with the second part of the fish.

Spread the top with the remaining sour cream and sprinkle with breadcrumbs. Preheat the oven to 180 degrees and cook the carp for about an hour.

Bon appetit!

Carp baked in the oven with sour cream

Required ingredients:

• Carcass of carp;
• One medium lemon;
• A glass of sour cream;
• Any greens - one bunch;
• Salt, spices.

When processing fish, it is not necessary to remove the head. Make cuts on the sides and back of the carcass; this is necessary to cook the fish faster and to make the bones softer. Then rub it with salt and spices, season with lemon juice and marinate for ten minutes.

Cover the baking sheet with foil and place the carp on it. Stuff it with finely chopped herbs and cover it entirely with sour cream.

Cook fish in sour cream in the oven at 180 degrees for an hour. Bon appetit!

Recipe for carp fillet baked in the oven with vegetables

For this dish you will need:

• Carp weighing 2.5 kg;
• Medium size potatoes – 5 - 6 pcs;
• Onions - 1 - 2 pcs;
• Sweet pepper - 1 - 2 pcs;
• Salt, spices;
• Any greens;
• Mayonnaise or sour cream - 200 gr.

Clean the fish, gut it, cut off the head and fins. Rinse thoroughly, fillet and rub with a mixture of salt and pepper.

Prepare vegetables. Peel the potatoes and cut into thin slices, remove all the seeds from the pepper and cut it into cubes, onion into half rings.

Mix all the vegetables and add a little salt. Place a vegetable bed on a foil-lined baking sheet and carp fillet on top.

Spread the top of the fish with sour cream or mayonnaise and sprinkle with herbs. Wrap in foil, place and bake in a preheated oven for one hour.

Fifteen minutes before cooking, remove the top layer of foil so that the fish bakes until golden brown.

Bon appetit!

Carp baked in the oven with buckwheat porridge

Fish baked according to this recipe is very tasty, with a golden crust. For preparation you need:

• Carcass of carp - 1 - 2 pcs;
• Vegetable (olive oil is possible) oil - 20 g;
• Butter - 20 g;
• Hard cheese - 50 g;
• Egg - 2 pcs;
• Buckwheat - 100 gr;
• Flour - 30 gr;
• Mayonnaise, salt, spices, herbs.

Prepare the carp carcasses, cut them into fillets and divide each of them into two or three parts. You shouldn’t pay too much attention to extracting the bones, there are only a few of them anyway.

Prepare a breading mixture from flour, salt and spices. Roll each piece of carp well in the resulting mixture and fry on both sides.

Boil buckwheat in salted water until tender, season with butter, add some finely chopped herbs.

Mix everything thoroughly and place in a heat-resistant bowl with sides. Flatten the porridge and place fried pieces of fish on top of it.

Hard boil the eggs, cut into cubes or circles, at your discretion. Place them evenly on the carp fillet, sprinkle the remaining herbs on top.

Then spread with mayonnaise and sprinkle with grated cheese. Cover with a lid or foil and bake in the oven, cooking time is half an hour.

Ten minutes before cooking, remove the foil to allow the cheese to brown a little. Bon appetit!

When frying carp, you can use not only vegetable oil, but also butter - this will make the fish even tastier.

When baking carp, you need to warm up the oven very well. If it is not heated well, the fish will not be cooked and will turn out tasteless and dry.

To prepare carp, you can use any vegetables. When adding tomatoes, cut them and allow excess liquid to drain.

If the carp is not baked in foil, it is necessary to periodically water it with the released juice so that it does not dry out.

When choosing a carp, it is better to give preference to a larger carcass, which has more pulp.

It is better to clean the fish from head to tail. This way the scales will come off faster and there will be no extra dirt in the kitchen.

Since river fish most often has a muddy smell, you can sprinkle it with lemon juice before cooking. It will completely eliminate the unpleasant aroma.