Carp is stuffed with various ingredients and prepared according to several recipes. And if the complete disposal of fish from bones requires certain skills and more time, then cooking stuffed carp in the oven according to a simplified version is within the power of any housewife.
It is necessary
-
- carp weighing 1.5-2 kg;
- 100 g of cheese;
- 100 g of mushrooms;
- bulb;
- black pepper
- salt
- butter.
Instructions
Step 1
The advantages of carp are that it is one of the few river fish with large bones that can be stuffed without much difficulty in its further consumption. In order for the bones to be larger, it is advisable to purchase fish weighing over a kilogram. It must be cleaned of scales, cut off the fins, gut the insides and rinse well. Whether to cut off the head or not is a private matter for every housewife. On the one hand, you can additionally prepare fish soup from the head, fins and tail, but on the other hand, fish without a head does not look so impressive when served.
Step 2
After the fish is washed, you need to prepare the filling. The classic and simplest option is onion, cut into half rings, fried in butter with mushrooms. For this, ordinary mushrooms are suitable, which can be bought at any store. When cooking, they must be rinsed well to get rid of possible dirt particles. When the filling has cooled, it is mixed with grated or diced cheese.
Step 3
Before stuffing carp, you need to get rid of excess water with a paper towel and salt evenly inside and outside the abdomen. Spices are added to taste, but black pepper can be considered universal for fish. The belly of the fish is stuffed with filling, then you can sew it up with a gypsy needle and thick thread, or leave it intact. In the first case, the entire filling will remain inside the fish, and in the second, it will inevitably leak out, but this does not affect the taste of the dish. If the abdomen has been sewn up, the thread must be removed before serving.
Step 4
It is necessary to bake carp in the oven. Enough 40 minutes for 1.5-2 kg fish at a temperature of 180 degrees. The baking sheet is pre-greased with vegetable oil. If the fish starts to burn on top, it must be periodically watered with juice flowing onto a baking sheet.
