Pheasant can rightfully be considered the king of a freshwater body of water, as well as one of the main species of the carp family. This representative of the river fauna reaches impressive size and weight, and dishes based on it are distinguished by their amazing and unique taste. However, not every chef is able to cook it correctly, preserving the juiciness and emphasizing the sweet smack of flesh. The article step by step considers the most popular recipes for cooking fish, as well as the list and quantity of products necessary for them.
Selection and preparation of ingredients
To make dishes prepared from sazan pleased with an abundance of taste sensations, the first thing to pay attention to is the freshness of the fish. A high-quality product has a light, unobtrusive fishy smell, and the fillet should be soft, but resilient and instantly restored after pressing.
Important! Be sure to abandon the gutted carp, and especially with the removed fins and head. Quite often, stale fish with an expiring shelf life is subjected to such processing.
You also need to look at the gills: fresh fish always have a rich pink-red hue. The rest of the ingredients have similar requirements: they must be fresh. In this case, it is recommended to use products without signs of damage by pests or fungi.
To prepare a delicious fish dish, you must complete the following preparation of ingredients:
- Fish need to be washed well, clear of scales and entrails. This must be done carefully so as not to damage the gallbladder, otherwise the flesh will become unpleasant bitterness.
- Butted carp rinse well under running water, and then trim the fins on the carcass, and, if necessary, the head.
- The vegetables used in the recipe must be peeled, wash under cool running water, and then dry with a towel or paper towels.
Oven baked recipes in the oven
In cooking, dozens of different ways of cooking sazan are known: it can be boiled, fried, baked in slices or whole in the oven, as well as made from it fish cakes. However, not many recipes make it possible to make a truly gourmet lunch or dinner out of ordinary fish pulp. Therefore, the following describes the step-by-step principles for preparing only the most delicious and most rated ones, which can surprise even the most sophisticated guest.
Common carp stuffed with vegetables
1290 minutes
bell pepper red
1 PC.
bell pepper yellow
1 PC.
a mixture of dill and parsley
1 bunch
any spice for fish
2 tsp
salt and black pepper
taste
Nutritional value per 100 g:
Cut the potatoes lengthwise into 4-6 parts, and then in a separate container, salt, pepper and grease with a portion of vegetable oil.
Cut several rings from the red and yellow bell peppers, set them aside. Grind the remaining vegetables into small strips.
Cut the onion and divide it into two parts. Cut the greens as finely as possible.
Mix one part of the onion with bell pepper, and then with chopped herbs. Cut half the remaining lemon into thin half rings.
Salt and pepper the carp to taste, and then grate it well with spices for fish. Sprinkle the inside of the carcass with lemon juice.
Make through cuts on the carcass from the back to the center of the abdomen, every 2-3 cm.
Grease a baking dish with vegetable oil, then put a thin layer of onion, lightly salt it.
Put the fish on the onion pillow, then firmly stuff it with vegetables. Put the rest of the mixture on a baking sheet, around the carcass, and then cover it with potatoes.
Insert half the lemon rings into the cuts on the fish, and then decorate the dish with pepper rings on top.
Place the pan with vegetables and fish in the oven preheated to + 170 ° C. Cooking should take about 1 hour.
Cut the potatoes lengthwise into 4-6 parts, and then in a separate container, salt, pepper and grease with a portion of vegetable oil.
Cut several rings from the red and yellow bell peppers, set them aside. Grind the remaining vegetables into small strips.
Cut the onion and divide it into two parts. Cut the greens as finely as possible.
Mix one part of the onion with bell pepper, and then with chopped herbs. Cut half the remaining lemon into thin half rings.
Salt and pepper the carp to taste, and then grate it well with spices for fish. Sprinkle the inside of the carcass with lemon juice.
Make through cuts on the carcass from the back to the center of the abdomen, every 2-3 cm.
Grease a baking dish with vegetable oil, then put a thin layer of onion, lightly salt it.
Put the fish on the onion pillow, then firmly stuff it with vegetables. Put the rest of the mixture on a baking sheet, around the carcass, and then cover it with potatoes.
Insert half the lemon rings into the cuts on the fish, and then decorate the dish with pepper rings on top.
Place the pan with vegetables and fish in the oven preheated to + 170 ° C. Cooking should take about 1 hour.Video recipe
Did you know? The largest carp in the world was caught near Taganrog (Russia), at the beginning of the twentieth century. A local fisherman managed to get an individual weighing 45 kg.
Stuffed Buckwheat
1090 minutes
sunflower oil
100 ml
salt and black pepper
taste
Nutritional value per 100 g:
Cut the mushrooms into large cubes, and the onion into small ones. Grate carrots on a medium grater.
Slightly fry the onion, add mushrooms to it and brown the mixture until golden brown. Send the carrots to the pan, fry them until half cooked, and then place the garlic mashed through the press.
Dip the vegetables for 2-3 minutes, combine them with butter. After it melts, add buckwheat to the vegetables.
Salt and pepper the mixture, and then add chopped dill to the pan. Stir everything thoroughly and remove from heat.
At the carp, remove the ridge, and then the insides. This should be done so that the skin on the stomach remains intact.
Fill the fish with buckwheat and minced meat, and then sew the edges of the carcass with cooking thread. Then salt well on the outside of the carp.
Cover the baking sheet with foil, grease it with vegetable oil.
Transfer the stuffed carp to a baking sheet, spread it with sour cream and wrap it with foil.
Put the fish in the oven, heated to + 200 ° C, for about 50-60 minutes.
Cut the mushrooms into large cubes, and the onion into small ones. Grate carrots on a medium grater.
Slightly fry the onion, add mushrooms to it and brown the mixture until golden brown. Send the carrots to the pan, fry them until half cooked, and then place the garlic mashed through the press.
Dip the vegetables for 2-3 minutes, combine them with butter. After it melts, add buckwheat to the vegetables.
Salt and pepper the mixture, and then add chopped dill to the pan. Stir everything thoroughly and remove from heat.
At the carp, remove the ridge, and then the insides. This should be done so that the skin on the stomach remains intact.
Fill the fish with buckwheat and minced meat, and then sew the edges of the carcass with cooking thread. Then salt well on the outside of the carp.
Cover the baking sheet with foil, grease it with vegetable oil.
Transfer the stuffed carp to a baking sheet, spread it with sour cream and wrap it with foil.
Put the fish in the oven, heated to + 200 ° C, for about 50-60 minutes.Video recipe
Important! To achieve optimal heat treatment, the foil should be laid on a baking sheet with a dull side. Only the glossy surface of the material is able to retain the heat accumulated by the products.
Chinese sweet and sour sauce
845 minutes
sunflower oil
150 ml
potato starch
75 g
Nutritional value per 100 g:
- On both sides of the fish, make mesh cuts up to 5 mm deep.
- Grate the ginger, cut the garlic into rings, and onion into small cubes.
- Salt and brew the fish in starch, and then fry it over medium heat until golden brown. Wipe the fried carp from the leftover oil with paper towels.
- Sauté the onions until golden, then add ginger and garlic to the pan.
- Dip vegetables for 1-2 minutes, then send ketchup, wine, soy sauce, wine vinegar and sugar to them. Mix everything thoroughly and bring to a boil.
- Add a mixture of water and remaining starch to the pan. It is necessary to pour in the liquid slowly, gradually stirring everything. As soon as it begins to thicken slowly, sweet and sour sauce can be removed from the heat.
- Pour the gravy into a separate deep container.
Sliced in Soy Sauce
645 minutes
dill and parsley
0.5 beams
Nutritional value per 100 g:
- Separate the head from the carcass, and then cut it into several pieces.
- Grind garlic through a press, combine it with soy sauce and a prepared mixture of spices for fish.
- Dip the fish in the marinade for 10-15 minutes.
- Put each piece of carcass on the foil, fill it with half a tablespoon of marinade, and top with finely chopped greens.
- Wrap the fish in foil and put in the oven preheated to + 200 ° C (you need to cook the carp for about 30 minutes).
Did you know? In Australia, carp is considered an invasive species (pest). Its effect on the ecosystem has become so disastrous that the number of fish in the country's main freshwater artery (Murray River) has reached 80% of the total number of diverse species.
With zucchini
1245 minutes
- butter 300 g
celery and parsley
taste
salt and ground black pepper
taste
Nutritional value per 100 g:
- Divide the fish into portions, salt and pepper them, and then refrigerate them for 40 minutes.
- Make the sauce. To do this, finely chop the eggs and half the greens, melt the butter, and then mix everything. Next, add mayonnaise, lemon juice, salt and pepper to the mixture, mix the ingredients well again.
- Chop onions, carrots and remaining greens. Put vegetables in a pan, add bay leaf, a pinch of salt and pieces of carp to them.
- Pour vegetables and fish with clean water, boil over medium heat for about 20 minutes.
- While the fish is cooking, cut the zucchini into a small cube, salt them, fry over medium heat until cooked.
Baked carp in the oven is one of the few easy-to-cook, but extremely delicious dishes. It can be created in almost any kitchen with a minimum set of skills, as well as ingredients. However, so that the fish does not disappoint and delight with its exquisite taste, special attention should be paid to its quality, and especially freshness.
