Carp is good because it can be easily found in markets and hypermarkets at any time of the year, and it is also inexpensive. But carp are known for their large number of small bones. For this reason, it is best to cook carp in the oven by making diagonal cuts on the fish sides about half a centimeter deep, and then rub the fish with salt. During cooking in the oven, due to the high temperature and salt, the small bones dissolve. This method of cooking allows you to stuff carp with various fillings.
It is necessary
-
- Carp - 2 medium fish
- Buckwheat - 0.5 cups
- Onion - 2 large onions
- Garlic - 2 cloves
- Sour cream - 200 g
- Breadcrumbs
- Salt to taste
- Pepper to taste
- Vegetable oil
Instructions
Step 1
Scale the carp. Make a cut in the abdomen from head to tail. Remove giblets and gills. Do not cut off the head and tail. Rinse the fish thoroughly in cold water at a sufficiently high pressure. Cut the barrels diagonally.
Step 2
Boil 1 glass of water, while boiling, add buckwheat to the pan. Cook, covered, until water is absorbed. Buckwheat should be slightly undercooked.
Step 3
Cut the onion into half rings and fry it in vegetable oil until golden brown. Chop the garlic and add it to the skillet with onions, then add the buckwheat and 2 tbsp. spoons of sour cream.
Stuff the carp with the mixture as tightly as possible. Rub the carp with salt and pepper.
Step 4
Line a baking sheet with foil, on top of another sheet of baking parchment. Place the carp on a baking sheet so that the bellies touch. Place in an oven preheated to 200˚C for 15 minutes.
Step 5
After 15 minutes, remove the carp from the oven, brush with sour cream. Bake for another 15 minutes.
