Whole baked fish looks very appetizing, and if garnished with vegetables, such a dish will be perfect for a festive table. Try oven-baked carp. It is extremely tasty, and if you stuff the carp with vegetables, it will be twice as tasty.
It is necessary
1 large carp; - 500 g of champignons or other mushrooms; - 1 carrot; - 2 onions; - 1 lemon; - vegetable oil; - salt and spices for fish; - sour cream
Instructions
Step 1
Clean the carp from the scales and gut. Cut off the upper fins with scissors, remove the gills from the head, do not cut off the head itself, you will bake the whole carp in the oven. Wash the fish, pat dry with a tea towel and rub on all sides, including the inside, with salt and spices. Set aside and tackle the vegetables.
Step 2
While the carp is soaked in spices, peel the carrots and onions, wash them and cut the onions into half rings, and grate the carrots on a coarse grater. Wash and chop the mushrooms. Fry vegetables in a frying pan in vegetable oil, add mushrooms and simmer until half cooked. Season with salt and pepper to taste.
Step 3
Take the carp again, coat the inside with sour cream and fill with the filling. To prevent it from falling out, secure the edges of the abdomen with toothpicks, or even better, sew it up. So all the juice will remain inside and the fish will be tastier and more tender.
Step 4
Make several transverse cuts on the back of the carp, wipe it off completely with sour cream and insert lemon slices into the cuts. You need to cook stuffed carp in an oven with a temperature of 180 ° C. Carefully remove the baked fish, transfer to a dish and remove the threads. Garnish with fresh vegetables and serve.
