How to cook carp in the oven

Carp is a freshwater fish whose meat contains many vitamins, for example: E, B₁, AT₃, C, B₆, AT₉, A, B₁₂, C, PP, as well as micro and macro elements. It positively affects the nervous system and the digestive tract, helps regulate blood sugar, improves skin condition. The most important thing is to cook carp correctly and tasty at home.

Calorie content

Carp diet meatwhose energy value is only 97 kcal per 100 grams.

The meat is very tender and slightly sweet in taste. There are many decent ways to cook, however, baking is best, because the carp in the oven turns out to be soft, juicy and amazingly tasty.

Delicious Baked Carp with Potatoes

• Thoroughly clean and rinse the mushrooms. Dice the mushrooms and fry in a pan until cooked, with the addition of ground black pepper and salt.
• Cut onion and garlic into small cubes and fry until transparent. Since the onion is cooked much longer than the garlic, first fry it and add finely chopped garlic two minutes before cooking. Do not overcook products - they will continue to cook together with the main course and then they will reach readiness. But the taste of burnt onions will be difficult to get rid of.
• Take the eggs and separate the squirrels and yolks, laying in different bowls.
• Mix the yolks with breadcrumbs, salt and butter. Rub until smooth.
• Whip the squirrels into foam. To whip the proteins correctly, pre-cool them. You can also add a pinch of salt to accelerate the formation of foam.
• Combine the yolk mixture with whipped whites, gently mixing with a wooden spatula or spoon so that the foam does not settle.
• Add the fried champignons, onions, garlic to the resulting mixture and mix gently.
• Dry the carp with a paper towel, then rub with salt and pepper. Stuff with mushroom mixture. Fix the abdomen with toothpicks or sew.
• Place the fish on a greased baking sheet and place it in the oven, preheated to 180 degrees. You can use baking paper, foil, heat-resistant film, etc., but should not be sealed. In this case, the carp will simply be cooked.
• Bake for 40-50 minutes, periodically pouring juice, which is formed on a baking sheet. 5-10 minutes before cooking, grease the carcass with sour cream.
• Remember to remove thread or toothpicks before serving.
• You can decorate the dish by making a grid of mayonnaise. To do this, just put some mayonnaise in a pastry bag and draw a grid or any other pattern. The pastry bag is easy to replace with a regular plastic bag. Put the mayonnaise in a bag and make a hole of delicate diameter by cutting one of the corners.
• Carp is served whole on a large dish with slices of lemon and herbs.

Useful Tips

Cookware Selection

To avoid problems during baking, it is necessary to choose the right utensils for cooking. Material directly affects the outcome of your efforts. For baking fish in the oven, cast iron or ceramic dishes are best suited. It perfectly maintains temperature and slowly gives off heat to the product that is being cooked in it.In thin-walled dishes, baking is not recommended.

How to choose the right fish

Carp should not have an unpleasant odor, be with gills of pink or reddish color. Pay attention to the eyes: in fresh fish they are convex and always transparent. Buy only fresh, chilled carcass. If you cook frozen carp, the meat will turn out to be loose and dry. When frozen, the tissue juice turns into ice, which leads to the destruction of the natural structure of the fibers, and thawing is fraught with its loss, which will make the dish less juicy.

How to cut fish

Remove the scales and gut the carp. The cutting process is as follows:

• Rinse fresh fish with cold water.
• Pour boiling water over it and then lower the carcass into cold water. Such a temperature difference will facilitate the cleaning of fish.
• Just swipe the knife against the growth of the scales and it will easily be removed.
• Cut the dorsal fin, eyes. Pour the abdomen and gently scrub the insides.
• Remove the gills to avoid unnatural bitterness of the dish.
• Rinse well with cold water again.

Bon Appetit!

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