Carp - this is the nearest "relative" of carp. In fact, it is one and the same fish, just carp lives in rivers and lakes, and carp is bred in ponds. That is, carp - it's like a "domesticated" breed of carp.
In cooking, carp is used quite widely, soas his meat is delicious and tender. Carp is cooked in boiled, fried or baked form. Popular and such a recipe as carp stuffed. And this dish can be served both as a cold snack, and as the main hot from fish.
Recipes for stuffed carpthere are many. Some of them are rather complicated. In them, it is recommended that the fish be cut so as to remove all the bones from it, leaving the skin undamaged with a layer of meat. Naturally, in order to perform such an operation, you need to have certain skills. Therefore, we will consider simpler variants of the recipe stuffed fish.
In order for us to have carp stuffedtasty, it is desirable to use a large fish, weighing two kilograms. Carp should be well cleaned of scales, gutted through the incision on the abdomen, with kitchen scissors to remove the gills.
Now we will try the fish both outside and inside with juice,squeezed out of lemon, as well as salt and favorite spices. You can use the finished mixture of spices for fish. The prepared carp will be set aside for about half an hour, so that it will be marinated. And we will deal with the filling.
To do this, let's save the sliced onions in butter,then add the grated carrot and once again fry all together for a few minutes until golden brown. Then add finely chopped mushrooms, a little sour cream and bring everything to the full. Do not forget to add salt and seasonings.
The abdomen of the carp is thoroughly lubricated from the insidesour cream (it is better to take a product with a fat content of 20%), we put there stuffing and sew well with threads. Of course, you can try to make a toothpick, but in this case the fish will have a less accurate appearance, and the juice will flow more.
On the back of the fish on both sides need to dorather deep incisions from both sides and these cuts should be well smeared with sour cream. So our carp stuffed will turn out more juicy. For the aroma in those notches that will be on top when you put the fish on a baking sheet, you can put a mug of thinly sliced lemon on the half.
The oven should be heated to 180 ° Cdegrees and put a baking sheet with fish. The cooking time is about an hour (depends on the size of the fish and the features of the oven). During the baking time you need a couple of times to grease the carp on top of sour cream.
Everything - our carp stuffed is ready. It can be eaten hot (not forgetting to remove the thread), but you can cool it and serve it like a cold snack.
Of course this variant of cooking fish is notonly. There are a lot of different fillings suitable for carp stuffing. For example, many people like stuffed carp, a filling recipe for which contains walnuts. To prepare this dish you need to fry the onion well, add to it nuts, well ground. Then add the filling and taste to taste. Fans of the Caucasian cuisine can add garnet seeds to the onion-nut mixture. The rest of the cooking technology does not change. Although if someone does not like sour cream, then this ingredient can be completely replaced with sunflower or butter, only oils should be taken less than sour cream.
Fans of Russian cuisine, for sure, will appreciaterecipe "Carp stuffed with buckwheat". For the preparation of the filling, it is necessary to boil the crumbly buckwheat porridge and season it with onions roasted in oil. You can add to the filling boiled mushrooms or egg, cut into small pieces.
No less popular are the different varieties of fish fillings, cooked on the basis of crumbly rice porridge. Various vegetables and mushrooms are used as additives.
Serve the stuffed carp with the whole dish and decorate with fresh herbs and vegetables.
