Fish dishes contain many healthy elements and are nutritious. To surprise guests and households, cook carp baked with sauerkraut. Fish and cabbage go well with each other, the dish turns out to be very juicy and tasty.
It is necessary
-
- carp (carp);
- sauerkraut;
- vegetable oil;
- salt;
- pepper;
- seasonings for fish;
- cheese;
- sour cream.
Instructions
Step 1
Choose large enough carp or carp to separate the bones more easily. Fresh live fish is the best option, but frozen carp can also be used. In this case, defrost it before cooking - but never in water (the fish will lose a lot of nutrients).
Step 2
Clean carp from scales, gills and entrails. Cut the abdomen carefully, in the center, in order to be able to sew it up in the future. If the belly is not firm enough, cut the fish along the back. In this case, you can immediately remove the bones of the ridge and fins so that there are fewer bones in the finished dish.
Step 3
Salt the fish and rub with pepper, seasonings (both outside and inside). Chop the onion finely and place it over the carp. Leave the fish to salt for half an hour.
Step 4
Place the carp on a piece of foil (you can grease it a little with vegetable oil so that the skin of the fish does not stick). Put the sauerkraut tightly inside the carp and sew up the abdomen with a tight thread or secure it with two or three toothpicks. Instead of sauerkraut, you can use stew with onions and carrots.
Step 5
Wrap the cabbage-stuffed carp in foil and place in the oven to bake. Heat the oven to 200 ° C, after 10 minutes lower the temperature to 180 ° C. The fish will be ready in 30-50 minutes, depending on the size. Determine readiness as it bakes. If the skin sticks to the foil, sprinkle it with water.
Step 6
To get a crispy crust, 10 minutes before the end of cooking, unfold the foil, brush the fish with sour cream, sprinkle with grated cheese.
Step 7
The fish is best served with a white sauce. To prepare it, take a few tablespoons of premium flour and fry in butter until golden brown. Remove flour from heat and cover with water or broth, stirring constantly. Put the pan on the fire again and cook for about 15 minutes, stirring occasionally.
