Carp, stuffed and baked in the oven whole, the tastier stuffing: buckwheat, rice or mushrooms, step-by-step recipes with photos

Carp stuffed with sauerkraut: ingredients

How to cook minced sauerkraut

Minced sauerkraut is easy to prepare. Taste the cabbage to see if it is too salty. If the cabbage is very salty, rinse it with water. You can do this in a sieve or colander. Do not soak the cabbage under any circumstances; it will ruin the taste of the entire dish.

• Lightly squeeze the cabbage. You need to do this even if you did not wash it with water.
• Finely chop the onion and fry it in a frying pan with 1.5 tablespoons of oil until translucent. Place the prepared cabbage on the onion and also lightly fry it.
• Turn off the burner, but do not remove the pan from the stove. The cabbage should be warm (room temperature will also suit us).
• Season the cabbage with ground black pepper (to taste) and add black peppercorns to it.

How to prepare carp for stuffing

The first step is to clean the fish from scales. If the carp is large, immediately check whether the fish fits on the baking sheet (frying pan). The fish should not protrude beyond the frying pan or baking sheet.

If the fish fits on the baking sheet, then everything is fine. A stuffed carp with its head will look better. Gut the fish and rinse it thoroughly to remove any blood. Don't forget to take out the gills. Remove excess moisture with paper towels.

If the carp does not fit on the baking sheet, then the head will have to be cut off. In this case, do not rip the belly of the fish, but carefully pull out all the insides. Carp can be with caviar. Be careful not to crush the bile. Unfortunately, this happens. If this does happen, quickly rinse the affected area in cold running water and then rub with fine salt. Rinse off the salt before cooking.

I would like to draw your attention to the fact that carp caviar is greenish in color. This doesn't mean it's damaged. I don’t want to offend anyone, but I met people who were not aware of this carp feature. When exposed to high temperatures, caviar will change color.

Once upon a time, frozen carp caviar was sold in our stores. It was defrosted, salted, an egg was added, mixed well and fried in vegetable oil. Spoon the mixture onto the frying pan with a tablespoon. Were these pancakes or cutlets? I don't know, but it was very tasty.

Sorry, I got a little distracted. I draw your attention to the “shredder” of carp. We make deep, frequent cuts along the entire back. We process both sides of the fish in this way. Don't be lazy to do as I advise you. The knife, of course, must be sharp.

Stuffing and baking carp

Stuff the fish with cabbage and don’t forget to put caviar in the belly of the carp (if it was in the fish). Now the belly needs to be stitched up. We sew up the fish that was ripped open and that is with our head.

If the head is cut off, then we simply stuff the fish with fried cabbage. There is no need to sew up the latter. Don't worry, the minced meat won't fall out. Grease the baking sheet with the remaining vegetable oil. And prepare the coating for the stuffed carp.

oven-baked fish stuffed with buckwheat, p/o, video

Buckwheat contains almost all microelements that are beneficial for our body, so it is recommended to be eaten by all age groups (children, adults and the elderly).

Eating buckwheat porridge alone is somehow boring, so culinary experts strive to come up with as many recipes for stuffed dishes using it as possible. In my recipe book, there are dishes made from this grain, but what was missing was fish stuffed with buckwheat. This recipe was suggested by my sister Natalya; her husband taught her to cook fish this way. True, when I asked him where he learned such an unusual recipe, he simply shrugged his shoulders.

prepared in this way in the oven turns out to be very satisfying, probably due to the fact that it comes with a side dish of buckwheat.

Household opinion:

— the son (Vladik) said that it was normal, although he didn’t understand why stuffing fish with buckwheat if you can cook everything separately.

— my husband (Slavik) said that the baked carp was delicious and very filling. He also noticed that buckwheat filling would be good for making pies and stuffed pancakes. Next time I will definitely bake pies and stuff pancakes with this filling, and then post them on the site for your evaluation.

- Mom said it was delicious and unusual.

I will describe all the nuances that arose in the process of preparing fish step by step. If you are interested in this recipe, then let's start preparing it.

Initial composition of products.

As we can see, our fish has a simple composition: fresh carp, buckwheat, onions, eggs, mayonnaise, bay leaf and spices.

Step-by-step description of fish in the oven, stuffed with buckwheat.

Preparing buckwheat.

Before cooking buckwheat, you should remove the black husks from it. For this dish, you do not need to fry the buckwheat; if it is dirty, you should rinse it in warm water several times.

Pour 1.5 cups of water into the pan, add a quarter teaspoon of salt and bring the liquid to a boil.

Then add buckwheat to boiling water, bring to a boil, reduce heat and simmer until tender, the liquid should all boil away.

2. Preparing the eggs.

Eggs need to be boiled in advance, because... they will need to have time to cool, peel and add to the frying.

Pour water into the pan so that it lightly covers the eggs. If I am using a saucepan for the first time, then to determine the required amount of water, I first place the washed eggs in it and fill it with cold water until it covers them. Then I take out the eggs and bring the liquid to a boil.

I add 1 teaspoon of salt to boiling water and lower the eggs into the pan one by one. From the moment they boil, I cook them for 15 minutes over medium heat.

Salt must be added to the water so that if the eggs suddenly burst in the water, they will not spread.

3. Fish processing.

At the moment, I used cut, frozen fish in the preparation, which was thawed at room temperature before cooking.

If you have fresh fish, then you first need to wash it in water, remove scales and remove the insides along with the gills and rinse again.

Then we blot it from excess moisture and rub it with salt and spices. For better penetration of spices into the fish, you need to make shallow cuts along its entire length. For salting, you need to take 1 teaspoon of salt, and spices (pepper, etc.) to taste.

Let it sit for 20 minutes.

4. Roasting ingredients.

Now that the buckwheat and eggs have cooked and cooled, let's start frying.

Cut the onion into medium cubes and fry in hot sunflower oil until golden brown.

Cut the cooled and peeled eggs into medium cubes.

Add boiled buckwheat and chopped eggs to the frying pan with the onions. Mix everything and fry over medium heat for 3 minutes.

Turn off the heat and cool the minced meat.

In a baking dish, which must first be greased with sunflower oil, place the salted fish and fill it with chilled minced meat. The minced meat needs to be distributed not only over the carcass, but also placed in the head of the fish. There is no need to sew up the carcass with minced meat, because... it will be at rest and nothing will fall out.

Now, the upper side of the fish needs to be covered with mayonnaise or thick sour cream, as you like. Remember that when we salted the fish, we made shallow cuts; mayonnaise will also penetrate into them and thoroughly saturate the dish from the inside.

After stuffing the fish, I had some minced meat left over, I spread it around - there will be an additional side dish.

Place the dish on a baking sheet and place in a cold oven. Set the temperature to 200 degrees and bake the fish for 40 minutes.

I ended up with baked fish in the shell - this is most likely due to the fact that I made the mayonnaise myself and it turned out thick. But it’s okay, even somehow unusual. According to the idea, the mayonnaise should have flowed down the fish, soaking it from the inside.

I carefully placed the finished fish, using a wide spatula, on a large flat dish and removed the mayonnaise shell from it.

Now take a sharp knife and cut the finished fish into portioned pieces.

I got three servings, not counting the head.

As a result, we have a wonderful fish recipe with photos .

Cooking this dish gave me great pleasure, so I will continue to post fish recipes

Delicious oven-baked fish stuffed with buckwheat is ready!

Bon appetit!

Coating for stuffed carp

Many people are afraid of various coatings for fish because they also take time to prepare. To cheer you up at this stage, I’ll say that when you bake stuffed carp in a coating, you will more than compensate for the time spent on its preparation.

• Separate the yolks from the whites.
• Mix them with a glass of sour cream.
• Add a tablespoon of sifted flour.

Coat one side of the carp with this mixture, sprinkle with 1/3 grated cheese and 1/3 breadcrumbs. Turn over and place on a baking sheet.

Spread the remaining coating evenly over the surface of the fish. Sprinkle the carp with the remaining cheese and breadcrumbs. Stuffed carp is baked in the oven, heated to 160-180 degrees. Baking time 30-40 minutes. Please note that the baking time depends on the size of the fish and the features of your oven. I bake the fish until it is golden brown. Don't worry, the coating will prevent the fish from drying out. Moreover, you don't have to douse the fish with broths or sauces. In addition, while the fish is cooking, you can easily wash all the dishes.

When the carp is ready, carefully place the baked fish on a plate. Cut the fish into the pieces you like. And look, the carp didn’t burn on the bottom. Despite the fact that it was coated and sprinkled with cheese and breadcrumbs. Believe me, carp stuffed with sauerkraut will not disappoint you!

Stuffed carp. — DRIVE2

Very tasty and also very simple recipe.

So I’ll tell you a recipe from some of my mother’s signature dishes. Typically, such a dish sometimes decorates a holiday table, and sometimes just for dinner. Today my grandfather came to visit and brought fresh fish, or rather still alive. The weight of this specimen is 2700 grams. But in general, the size of fish to cook depends on the size of your oven. So I decided to cook dinner. We clean the fish and remove the gills.

Next, using a sharp and strong knife, we make an incision along the back from the head to the end of the ribs, cut through the ribs and, through the resulting pocket, gut the fish. The main thing is not to get hurt on sharp bones.

Separate the caviar and fat from the giblets. Next, we will need a couple of finely chopped onions, a bowl of well-wrung sauerkraut, the same caviar from one fish along with fat (if the fish is caught without caviar, you can buy it separately at the market where they sell fresh fish, caviar is the main ingredient), salt, black pepper and a couple of small bay leaves.

Next, fry the onion in vegetable oil until golden brown.

When the onion is fried, add sauerkraut to it in a frying pan and fry in the same way until the cabbage is browned.

While we were frying the onions and cabbage, we chopped the fish oil and caviar using a knife and fork. When the cabbage is browned, add the caviar to it in a frying pan and fry frequently, stirring. When the caviar is ready, you can recognize it by its pinkish (or yellowed) appearance. Next, add salt to the resulting mixture to taste and add ground black pepper.

Rub the fish inside and out with salt, put the prepared filling inside the fish and put the bay leaves broken in half inside.

Next, you can lightly rub the fish with vegetable oil (only lightly, since it will be in the oven for more than an hour). I’ll say right away that I made a small mistake at the end. I simply laid out the fish on parchment. And at the end of cooking I had to remove the parchment from one side along with the stuck skin. My mother does it a little differently. She cuts the onion into round pieces and puts them on a baking sheet, on which the fish is then laid out. Then it does not burn or stick to anything. In short, we send the fish to a preheated oven over low heat (I baked it at position 4 and a half at a maximum of 6).

Baking time depends on the size of the fish. Mine baked for an hour and 15 minutes, then I turned the gas knob to 6 and so on for another 15 minutes to get an appetizing crust. In general, the fish is ready when there is no blood in the ridge area when pierced with a knife. Remove the finished fish from the oven.

Next, we serve it for serving (as you wish) and serve it on the table with a side dish of rice, boiled or baked potatoes, fresh vegetables and other delicacies. With such an appetizer, even a hundred grams of white milk is not a sin))) Bon appetit!

www.drive2.ru

Carp stuffed with buckwheat porridge and baked in the oven

The basis for the minced meat will be buckwheat porridge. But the additives to porridge can be different. I know of two options for minced meat. Both have stood the test of time. The choice is yours!

Very important! The baking sheet on which this version of fish is prepared should be slightly larger than “fish size”. The fish will need to be poured with sauce. If the baking sheet (frying pan) is much larger than the fish, then you will not collect sauce in it for basting. I warned you!

So, two options for preparing buckwheat porridge for stuffing.

Cooking minced buckwheat porridge - option I

• The day before, cook cool buckwheat porridge . Pour 1.5 cups of water into a saucepan, add salt (1/2 teaspoon salt) and boil. Pour 1 cup of buckwheat into boiling water (the grain can be pre-sorted and fried). Stir and remove any floating grains with a slotted spoon. Cook covered over low heat until cooked (the water should completely evaporate).
• walnuts to pea size. And fry for one or two minutes in a dry frying pan until golden brown. No need to add oil.
• the parsley well under running cold water; remove thick (hard) petioles and chop.
• 50 g of butter in a frying pan and lightly fry the buckwheat porridge in it. Try the porridge with salt. If you want, you can add salt to it.
• the roasted walnuts and chopped parsley into the porridge and mix thoroughly.

Cooking minced buckwheat porridge - option II

• The day before, cook steep buckwheat porridge (see option 1).
• Also, hard boil the eggs the day before . Cool under running water. Place in the refrigerator overnight.
• parsley or other greens well under running cold water; remove thick (hard) petioles and chop.
• Peel the eggs and cut into thin slices.
• the onion and fry in 50 g of butter until light golden brown.
• buckwheat porridge in a frying pan with prepared onions and lightly fry, stirring continuously.
• Add eggs and parsley warm porridge and stir.

Carp in the oven

In order for the carp in the oven to turn out exactly the way it should be served to the guests, you must, first of all, know how to choose this wonderful fish. Here are some useful tips that can serve you well.

• The basic rule, which, perhaps, should not be ignored: it is not recommended to cook carp in the oven from frozen fish; real chefs prefer fresh, large or medium-sized specimens with reddish gills (this is the surest sign of freshness);
• Carp belongs to the carp family, but is not filled to capacity with small bones. This is a huge plus!
• When cutting up a carp, do not rush to remove the head immediately. Fish baked whole with its head in the oven looks very impressive and appetizing on the table;
• Cleaning carp is also a pleasure. Here you can go two ways: remove the scales along with the skin, or use the tip of a knife to make many longitudinal cuts in the scales right on top of the skin, and only then clean the scales as usual;
• You can clean carp scales, which are large and dense, in the bathroom under running water or in a deep basin. This way the scales will not fly apart in all directions;
• Carp, like any river fish, has a specific aroma of mud. You can get rid of it in several ways: soaking in milk (1 hour, then roll in salt for 40 minutes), in a mixture of lemon and water (2-3 lemons and a little water, for 2 hours), in a mixture of vinegar and water (1- 2 tablespoons per liter of water, you can add peppercorns and bay leaves, for 1 hour), in a strong salt solution (30 minutes);
• And, of course, don't forget about seasonings! Fish is a delicate product, it’s easy to overdo it with spices, but the “fish + lemon” pairing will always be a classic. Coarse, preferably sea salt, a mixture of peppers (white is a must!), a little garlic - that’s all you need.

Recipes for carp in the oven

Even more delicious fish recipes

If you've never tried cooking carp in the oven, you've missed out on a lot, but don't worry. In order to catch up, you need very little: desire, time, a few auxiliary ingredients, several of our recipes in the oven (so that you have plenty to choose from) and, of course, His Majesty carp.

Carp in the oven with butter

Ingredients:

1 carp, 2 large onions, 80-100 g butter, salt, seasoning for fish - to taste, several sprigs of dill.

Preparation:

Cut the carp, wash it thoroughly, leave the head. Just remove the gills. Rub it with salt and seasoning outside and inside. Cut the onion into large rings. Cover a baking sheet with foil and place the carp on it. In the belly of the fish, place butter cut into small cubes, half of the chopped onion and dill, which helps the carp get rid of the unpleasant smell. Place the remaining onion and a few sprigs of dill on top of the carp, cover with foil, place in the oven, preheated to 200ºC, and bake until done. So, for example, a large carp is baked for 40 minutes, and a smaller one – 30 minutes. If you want the fish to turn out golden brown, then remove the foil 10 minutes before it’s ready. When the fish is ready, remove the dill from its belly and serve.

Carp in the oven, baked in a sleeve

Ingredients:

1 fresh carp, garlic cloves (to taste), salt to taste, several sprigs of dill, baking sleeve.

Preparation:

Clean the carp from scales, remove the entrails and gills, but you can leave the head and fins. Wash the fish thoroughly, rub it with salt, make cuts on the sides, insert garlic cut into slices, and place sprigs of dill in the belly. Carefully place the fish in the sleeve, tie it, place it on a baking sheet and place it in the oven, preheated to 150-170ºC, and bake the fish until cooked.

Carp in foil pieces

Ingredients:

1 large carp, 2-3 onions, mayonnaise, salt, fish seasoning - to taste.

Preparation:

Clean the fish from scales and entrails, wash thoroughly and cut into portions. Salt them, sprinkle with seasoning, mix carefully so that the salt and seasoning are distributed evenly, and put in the refrigerator for 15-20 minutes. While the fish is cooling, cut the onion into half rings, add mayonnaise to it and stir until smooth. Line the bottom of the baking sheet with foil and spread the onion mixed with mayonnaise over the sheet. Remove the fish from the refrigerator, place it on the onion and cover with a sheet of foil. Place the baking sheet for 20-25 minutes in an oven preheated to 200ºC and bake. After the specified time, remove the foil, grease the carp pieces with a thin layer of mayonnaise and place in the oven for another 15 minutes.

Carp in the oven with sour cream

Ingredients:

1 carp, 1-2 onions, 200-250 g sour cream, 100-150 g hard cheese, 2-3 tbsp. l. vegetable oil, salt, pepper, any fish seasonings - to taste.

Preparation:

Clean the fish, remove the entrails, cut off the fins and wash well. Make 3-4 vertical cuts on the sides of the carp, not too deep. Pepper the carp, add salt and seasoning. Finely chop the onion and fry in vegetable oil. Carefully place the fried onion into each cut. Place the rest of the onion on the bottom of the pan. Place the carp on the onion and bake in an oven preheated to 180ºC until cooked. Mix sour cream with finely grated cheese and seasoning. Stir and pour the resulting sour cream sauce over the baked fish. Then put the baking sheet with the carp back into the oven for 5-10 minutes. This fish is very good with boiled rice or fried potatoes.

Carp in the oven, stuffed with onions and carrots

Ingredients:

1 large carp, 2 onions, 2 carrots, 100 g hard cheese, mayonnaise, milk.

Preparation:

Clean the fish from scales and entrails, wash thoroughly and make frequent shallow cuts on the sides. To get rid of the smell of mud, soak the carp in milk for half an hour. Meanwhile, finely chop the onion, pour boiling water over it and add salt. When the time is up, take out the carp and stuff it with onions and grated carrots, mixing it with mayonnaise and seasonings. Do this in layers, alternately: a layer of onions, a layer of carrots, and so on. Secure the fish completely filled with filling with toothpicks so that the filling does not come out. Carefully place the stuffed carp on a baking sheet and place it in the oven preheated to 180ºC. When the carp begins to get a golden crust, take it out, lightly grease it with mayonnaise, sprinkle with cheese grated on a medium grater and put it back in the oven for literally 5-10 minutes so that the cheese is completely melted.

You can use any vegetables (potatoes, carrots, sweet peppers, etc.) as a filling for carp.

Carp stuffed with vegetables in the oven, baked in foil

Ingredients:

1 medium-sized carp, 2-3 potatoes, 1-2 small onions, 1-2 cloves of garlic, citric acid, mayonnaise, fish seasoning, salt, ground black pepper - to taste.

Preparation:

Cut the belly of the fish, remove the entrails, cut off the fins and wash the carp thoroughly under running water. Now get to the vegetables. Peel the potatoes, onions and garlic. Cut the onion into half rings, add garlic passed through a press and a little mayonnaise, mix. Add a little seasoning and mayonnaise to the potatoes cut into thin strips and mix too. Mix both mixtures in separate bowls. Rub the cleaned fish with seasonings and mayonnaise and stuff it: first place onions with garlic and seasonings in it, and potatoes with mayonnaise and seasonings on top. Wrap the carp in foil, place on a baking sheet and leave for 15-20 minutes to soak. When the time is up, place the baking sheet with the fish in an oven preheated to 180ºC and cook for 35-40 minutes. After half an hour, remove the baking sheet from the oven, unwrap the foil, brush the fish with a thin layer of mayonnaise and continue cooking without wrapping it in foil. As soon as the fish has acquired a rosy and appetizing appearance, it is time to take it out of the oven - the dish is ready.

Carp in the oven is a dish that is really worth trying to cook, even if you don’t really like fiddling with fish. Simple, fast, healthy, and most importantly, tasty - these are the qualities that carp in the oven has, and which you will appreciate after your first acquaintance with this wonderful fish.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina