A wonderful, light, dietary, healthy dish that combines both a side dish and fish. The relative ease of preparation allows you to create it in a small amount of time.
It is necessary
- - 1900 g of carp;
- - 430 g of fresh cabbage;
- - 240 g of champignons;
- - 130 g of hard cheese;
- - 70 g of greens;
- - 55 ml of vegetable oil;
- - 40 ml lemon juice;
- - seasoning for fish;
- - salt pepper.
Instructions
Step 1
Carp must be gutted, cleaned, gills cut out, and thoroughly rinsed with cold water. Then rub the fish with pepper, salt, fish seasoning, pour over the lemon juice and marinate for about 35 minutes.
Step 2
Rinse the champignons, cut them together with the legs into small pieces. Cut the cheese into small cubes. Rinse greens under running water, dry and chop.
Step 3
Chop fresh cabbage as thin as possible, add salt, transfer to a saucepan and simmer over low heat without adding water for about 25 minutes.
Step 4
Then add mushrooms, herbs, cheese to the pan to the cabbage and continue to simmer for another 30 minutes.
Step 5
After that, fill the belly of the pickled carp with the finished mass, wrap it in food foil. Transfer the fish to a greased baking sheet, bake in the oven at a temperature not exceeding 220 degrees for about 25 minutes. If desired, 10 minutes before cooking, the foil can be unrolled.
