Pheasant is known for its wonderful taste. Its meat is sweet and tender, the taste is saturated, bright. To interrupt the taste is problematic, so it must be used as the main ingredient in the dish. You can prepare a carp in a wide variety of ways: salt, stuff, bake, fry, cook, cook soups and fish soup from it. You can offer any sauce to this delicious fish, add its meat to salads. An essential advantage of large representatives of this breed is the absence of small bones.
Selection and preparation of ingredients
In a fresh carp, bones should not easily move away from meat, but the flesh should be elastic. It is necessary to pay attention to the eyes and scales, in fresh - the eyes are transparent, scales - wet. Gills have a bright pink or red color and in no case should they be sticky. Also, the carcass should not have blood stains.
Important! When cutting, blood should be released from the carcass. If this does not happen, most likely there has been a preliminary freezing.
There is no need to take a special approach to cooking carp. It is enough to stick to the selected recipe. To begin with, the main ingredient should be prepared, therefore, like any other fish, it is washed, the skin is freed from scales, and it is cleaned from the insides. You can cook in combination with cereals, vegetables, various sauces.
Stuffed Sausage Recipes
Stuffed and baked sazan in the oven looks impressive and will make a splash on any feast. Whole carcass is not considered everyday but a festive dish. You can start it with a variety of ingredients: cereals, mushrooms, vegetables.
With buckwheat in foil
53 hours 45 minutes
dry buckwheat
150 g
allspice
taste
white peppercorns
taste
vegetable oil
3-4 tbsp. l
Nutritional value per 100 g:
Prepare for stuffing: remove scales, get rid of gills and viscera, make transverse cuts on both sides. Remember to remove the fins with the tail.
Pickle the carp in bulk from vegetable oil, dried basil, a combination of two peppers, pre-chopped, and salt. Set aside for an hour and a half, rubbing the marinade well on all sides and inside.
Cut a piece of lemon into thin slices. To make the filling, cut the onions into cubes, lightly fry it in vegetable oil. Mix the resulting mass with salt and buckwheat.
Stuff the carcass of the carp with the prepared filling, then put 3-4 slices of lemon there.
Put in a pocket of food foil, do not forget to wrap it well. Send to the oven preheated to + 180 ° C for an hour and a half.
Then remove the top of the foil, greasing the top with vegetable oil. Put the dish in the oven for another 25 minutes. until golden brown.
Serve hot with the remaining lemon slices.
Prepare for stuffing: remove scales, get rid of gills and viscera, make transverse cuts on both sides. Remember to remove the fins with the tail.
Pickle the carp in bulk from vegetable oil, dried basil, a combination of two peppers, pre-chopped, and salt. Set aside for an hour and a half, rubbing the marinade well on all sides and inside.
Cut a piece of lemon into thin slices. To make the filling, cut the onions into cubes, lightly fry it in vegetable oil. Mix the resulting mass with salt and buckwheat.
Stuff the carcass of the carp with the prepared filling, then put 3-4 slices of lemon there.
Put in a pocket of food foil, do not forget to wrap it well. Send to the oven preheated to + 180 ° C for an hour and a half.
Then remove the top of the foil, greasing the top with vegetable oil. Put the dish in the oven for another 25 minutes. until golden brown.
Serve hot with the remaining lemon slices.Video recipe
With buckwheat in foil
Did you know? Translated from Yiddish «gefilte fish» - gefilte fish.
With vegetables and eggs
52 hours 10 minutes
carp
1 PC. medium size
vegetable oil
3 tbsp. l
ground black pepper
1 tsp
Nutritional value per 100 g:
- To clean the fish, removing the scales, and gut, wash well and dry with a paper towel.
- Carefully remove the skin from the carp.
- Then separate the fish fillet from the ridge.
- Coarsely chop the carrots and onions. Fry in vegetable oil for 3 minutes.
- Grind with a meat grinder sautéed vegetables, as well as carp fillet, boiled eggs and butter.
- Remove the zest from one lemon.
- Add the zest to the minced meat, season with salt and pepper, mix well.
- With this mixture, fill the belly of the fish, sew it with a strong thread.
- Grease the surface of the fish with mayonnaise.
- So that in the process of baking, the fins and tail of the fish are not burnt, they should be wrapped with foil.
- Put the fish on a baking sheet covered with parchment.
- Bake for 1 hour at a temperature of + 180 ° C.
Important! Instead of passing butter through a meat grinder, you can pre-freeze it and grate it.
With rice
5-61 hours 30 minutes
vegetable oil
3 tbsp. l
ground black pepper
taste
seasonings for fish
taste
Nutritional value per 100 g:
- Prepare the carcass: wash, remove the scales and remove the entrails.
- Mix mayonnaise, freshly squeezed lemon juice, salt, fish spices, pepper. Grate this mixture with carp on the outside and inside. Leave to marinate for 20 minutes.
- Cut the onions and carrots into strips and sauté in vegetable oil until soft. Then mix with boiled rice.
- Fill the belly of the carp with the resulting minced meat. Then wrap it in baking foil.
- Preheat the oven to + 200 ° C.
- In 10 minutes until the carp is ready, you can remove the top layer of foil so that a golden crust forms.
- Bake fish for 45 minutes.
With mushrooms
31 hours 20 minutes
vegetable oil
1 tbsp. l
ground black pepper
2-3 g
Nutritional value per 100 g:
- Wash fish, get rid of entrails and scales. Grate with salt inside and out.
- Wash, dry, cut the mushrooms into slices. Fry in vegetable oil, and then add butter and egg yolks, mix thoroughly, continue to fry for 3 minutes.
- Fill the belly of the carp with the resulting mushroom stuffing and chop it with toothpicks.
- Place the fish in the baking sleeve.
- Preheat the oven to + 180 ° C. Bake the carp for half an hour.
- Free the fish from the sleeve, place on a serving plate. Sprinkle sour cream on top and sprinkle with chopped parsley.
Did you know? Earlier recipes for cooking stuffed fish were very dependent on where they were caught. Thus, Galician Jews usually added onions, beets and carrots to the dish, and the Litvaks prepared pepper-salted carp, flavored with the corresponding seasonings.
Now on your holiday table will appear some wonderful and spectacular recipes for dishes from carp. Any vegetable salads and various sauces will suit him, and the stuffing for stuffing will be a side dish.
