Carp is a fairly large fish, similar in taste to carp. Carp meat is juicy, dense and almost boneless. Therefore, in cooking, you can give free rein to imagination and not adhere to any specific methods of culinary processing.
It is necessary
-
- For the first recipe:
- carp;
- sea salt;
- pepper;
- vegetable oil;
- cognac;
- sour cream;
- spices for fish.
- For the second recipe:
- carp;
- salt;
- pepper;
- onion;
- Champignon;
- walnuts;
- tomato puree;
- breadcrumbs;
- dry white wine.
- For the third recipe:
- carp;
- fish seasoning;
- salt;
- butter;
- flour;
- greens.
Instructions
Step 1
To prepare carp in sour cream with cognac, take one medium carcass, remove the scales, gut and rinse. Rub on all sides with a mixture of sea salt and pepper. Pour enough vegetable oil into a hot skillet so that it covers the bottom, place the fish and fry over medium heat for 8 minutes on each side.
Step 2
Pour 100 grams of brandy over the carp and light it. Be careful as the flames will be quite high. Once the fire is out, place the skillet on the stove, add 100 grams of water and continue simmering for about 10 minutes more. Then add 300 grams of fatty sour cream, your favorite fish spices and simmer until tender over low heat for about half an hour.
Step 3
Make stuffed carp. To do this, take one large fish, peel off the scales, remove the gills and make an incision along the back. Take out the entrails and bones through it. Rinse the fish and rub inside with salt and pepper.
Step 4
To prepare the filling, cut one large onion into small cubes and save in vegetable oil until golden brown. Grind 300 grams of frozen mushrooms and crush 300 grams of walnuts in a mortar. Add 100 grams of tomato puree to the onion, stir and add the mushrooms. Fry everything for 7 minutes, remove from heat and combine with 100 grams of bread crumbs and nuts, season with salt and pepper to taste.
Step 5
Stuff the carp with the prepared filling, sew up the hole and place on a baking sheet. Pour in one glass of dry white wine and simmer for about 40 minutes in the oven at 180 ° C. Season the fish with juice from a baking sheet from time to time.
Step 6
In order to cook fried carp, take one medium-sized fish, peel, gut, cut off the tail, head and fins. Cut the carp into portions, salt and sprinkle with your favorite fish seasoning.
Step 7
Melt 3 tablespoons of butter in a cast iron skillet and place the flour-breaded fish slices on top of it. Fry until golden brown on both sides over medium heat. Sprinkle with chopped herbs before serving. Serve with fried potatoes and pickles.
