Crucian carp is a small river fish, which nowadays is quite often found in recipes for home cooking. And this recipe is no exception. We bring to your attention a very simple and at the same time budget method of cooking first stuffed and then baked carp.
Ingredients:
- 2 kg of carp;
- 150 g of fish roe;
- 2 onions;
- 1 egg;
- 5 tbsp. l. decoys;
- 4 tbsp. l. flour;
- 2 tsp salt;
- 1 tbsp. l. sunflower oil;
- any greens.
Preparation:
- All crucians should be cleaned of scales, gutted and thoroughly washed both outside and inside.
- Put the prepared fish in a bowl so that all excess liquid escapes from it.
- Put the fish caviar in a deep plate. Drive in an egg there, add salt and 3 tbsp. l. decoys. Mix everything thoroughly and leave to stand for 8-10 minutes. During this time, the semolina should swell well.
- In another plate, combine flour, salt and 2 tbsp. l. decoys. This mass will serve as a breading for the fish.
- Wash your favorite greens, shake off water and chop finely with a knife. Peel the onion, cut into thick rings and disassemble by hand into smaller rings.
- Take a rectangular baking dish and brush it well with sunflower oil using a silicone brush.
- Dip each crucian carp in breading and put in a baking dish so that the belly of the carcass looks up and the back touches the bottom. Repeat this procedure until the fish runs out and the form is full.
- Next, you need to stuff the carp. To do this, open the belly of one carcass with your hands, pour in 2 tbsp. l. caviar-semolina filling, place a pinch of herbs on top of the filling and carefully close the belly. Do this procedure with all the fish.
- Put onion rings around the stuffed carp.
- Tighten the form with foil and send it to the oven for 40 minutes, preheated to 160-180 degrees.
- After this time, remove the foil, and bake the fish for another 15-20 minutes, so that it is well browned and fried.
- Carp, baked with caviar, remove from the oven, garnish with sprigs of herbs and onion feathers, serve directly in the form.
