How to cook carp
Carp has always been a delicacy dish, its creamy flesh of a delicate, slightly sweet taste is satisfying and healthy.
As a main dish, carp can be cooked in several ways, whole or cut into portions, as well as using fillets for cooking cutlets or meatballs.
The main problem of carp is the presence of a huge number of small and sharp bones, having swallowed one of which then it is necessary to eat a stale crust from bread.
The art of freeing carp from bones is masterly mastered by the chefs of Chinese cuisine, where carp are in special honor. We will try to cook the whole carp and be careful when eating.
Carp baked in foil
Ingredients:
Carp - 1 pc.
- Garlic - 2-3 teeth.
- Lemon - 1 pc.
- Tomatoes - 3 pcs.
- Honey - 2 tbsp. l.
- Dry white wine - 1/4 cup
- Parsley, salt, fish spices - to taste.
Rinse and clean fish from scales, remove gills and entrails. On the sides of the carp, make several transverse cuts, rub the fish well with salt and spices on all sides, put the garlic, chopped into thin flakes and whole parsley in the belly. Sprinkle the carp with lemon juice and refrigerate for half an hour. Dissolve honey in 1/4 cup of cold water, pour in wine. Put the fish in a deep baking dish (baking sheet with high sides) on foil, spread tomato slices next to it (if desired), pour over with honey dressing, pack in foil and cook in an oven preheated to 200 degrees for 30 minutes. For golden brown, open the foil and cook the carp for another 10 minutes or 5 minutes in the “grill” mode. Serve the carp hot or cold.
Spicy stuffed carp
Ingredients:
Carp - 1 pc.
- Bulb onions - 1 pc.
- Garlic - 2 teeth
- Walnuts - 50 gr.
- Lemon - 1 pc.
- Tomato paste - 150 gr.
- Parsley - bunch
- Dill - bunch
- Sunflower oil - 2 tbsp. l.
- Cinnamon - 1/2 tsp
- Salt, ground black pepper - to taste.
Prepare carp, clean, remove gills and entrails, rinse. Insert thin flakes of garlic into the cross-sections on the carcass. Fry finely chopped onions in oil until transparent, chop the herbs. Peel 1/2 lemon, chop, mix greens, onions, crushed nuts and lemon, add cinnamon, pepper and salt. Fill the belly of the carp with most of the filling, put the fish on a greased baking sheet. Put the remaining mixture on the carp, dilute the tomato paste with water and pour over the carcass. Cook in an oven preheated to 180 degrees for 35-40 minutes, depending on the size of the carp.
Carp ear
Ingredients:
Carp - 1 pc.
- Potatoes - 2 pcs.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Bay leaf - 2 pcs.
- Salt, ground black pepper - to taste
- Parsley - for serving.
Peel the carp, gut and cut into large pieces. Wash vegetables, peel, cut carrots into slices, potatoes into large slices. Pour a whole onion, bay leaf, chopped vegetables and fish with cold water, let it boil under a lid, remove the foam, reduce heat and cook without a lid for 20 minutes. Season with salt, pepper, add chopped parsley (you can sprinkle the prepared fish soup), boil for 5 minutes and serve.
Unusual recipes and secrets on how to cook carp deliciously can be found in our section "Recipes".
Author: Victoria N. (specially for Calorizator.ru)
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