Carp enjoys the constant attention of gourmets, regardless of whether it is prepared in European or Asian style. Professional chefs cut carp into fillets when serving, while serving whole carp at home is allowed.
It is necessary
-
- carp
- fennel
- tomato
- parsley
- shallot
- lemon
- olives
- potatoes
- salt
- butter
- cutting board
- knife
- fin scissors
- foil
- baking sheet
- plate
Instructions
Step 1
Pick a carp. When buying, pay attention to such factors of freshness as clear eyes, shiny scales without traces of mucus, and the absence of an unpleasant odor. If the store where you buy fish provides for cleaning from scales - by all means use this service. Also ask to put carp in two bags - packed in this way, it will protect other products that you should buy.
Step 2
Linger in the vegetable section. If you want to bake carp in foil, vegetables are the best accompaniment to such a dish. Buy 250 g each of tomatoes, fresh fennel, and shallots. You will also need 1 lemon, a bunch of parsley, and a tin of canned olives.
Step 3
Cut the fish in such a way as not to spoil its appearance. Remove the entrails, cut off the fins, and remove the eyes and gills from the head. Rinse thoroughly with cold running water and dry with a cloth or paper towel.
Step 4
Squeeze out the juice from half a lemon. Chop the parsley leaves, fennel, tomatoes, shallots, and marinated olives. Season with a little salt and season with a few drops of lemon juice. Spread the rest of the juice inside and outside the fish. Lemon juice is indispensable for baking carp. Only with him the carp is revealed in a full range of flavors.
Step 5
Unwind a sheet of foil 2.5 times the length of the carp. Place the fish on it (do not forget to salt). Stuff with the vegetable mixture, gently distributing it from head to tail. Place a few thin slices of lemon and about 10-15 g of butter on top. Fold the foil to form an envelope. But do not “wrap” the carp tightly. Leave a small gap between it and the foil. Such a gap is necessary so that the surface can be slightly tinted and the baked carp looks even more appetizing.
Step 6
Bake the carp for 30-40 minutes. (depending on the size of the fish). When serving, open the foil only when all the participants in the meal are ready. The baked fish should be eaten as soon as it is removed from the oven. If you wish, you can remove the carp from the foil onto a baking sheet, garnish with boiled potatoes and bake just a little more. A ruddy crust is provided for carp baked in this way.
