Carp are characterized by good, delicious meat, its only drawback is a lot of small intermuscular bones. So if you are confused, you can safely replace carp with less bony fish, such as Dorado. Today I was lucky enough to buy freshly caught fish and I tried to give it a decent design. The recipe is simple, the fish is prepared quickly. And it turns out both delicious and festive beautiful.
Very tender fish dish with a light sourness and creamy taste. Easy to prepare, does not require a lot of time.
Quite a simple recipe for baked carp. I want to say that it is not necessary to smear the carp with a lot of seasonings and stuff it with cereals or vegetables – this is what we clog the taste of the fish itself. Garnish and sauce can be prepared separately and served with fish for those who wish.
For the new year’s table, I suggest preparing a delicious fish in the sleeve. Carp turns out to be tender, ruddy and very fragrant. Guests and family members will be delighted. Serve baked carp with vegetables in a warm form, you can even in a chilled form. Then the potatoes should be heated separately. But the fish in the chilled version is very tasty. I recommend leaving the fish in the sleeve in the oven turned off before serving.
Koktal is a dish of Kazakh cuisine. Koktal in Kazakh means “willow”, in the old days the fish was laid on the branches of a willow, and smoked over charcoal. Now using special Kartalinia, reminiscent of our lamp. Koktal is almost always prepared from carp, carp or carp. The fish turns out to be fragrant, juicy and very tasty. The cocktail can be prepared in the oven, of course the taste will not be the same as on the fire, but the oven turns out very well. Kazakhs prepare Koktal for holidays or on weekends when a large family gathers together. I advise fish lovers to look at the recipe.
Baked fish according to this recipe-crucian, crossed with carp. But you can also use regular carp. The dish is created according to Chinese recipes, in which fish is combined with sweet and sour sauce.
Hello, friends! I bring to your attention the recipe for delicious baked carp in the oven with vegetables. Perfectly decorates your holiday table.
October is the season of carp fishing. I offer you a warm, cozy and warming dish. I baked carp a La carte with spicy buckwheat, which is first cooked separately from the vegetables and spices. Buckwheat – in itself an independent dish. Carp harmoniously complemented it. You can use in this dish and other fish, for example: red.
I want to share with you how I cook soup at home. Cook I ear for a long time and of any fish. I love fish very much. Some say that the ear of carp is not cooked, it is better to fry. I eat and I will eat!!! October is the season of carp fishing. The fish is oily, thick, large. We have a place near the city where it is bred. Here is me fell freshest carp.
Fish terrines cook infrequently, unlike meat, because the husband is a small fan of the fish prepared in this way, although in General very much like fish. But on the contrary, I love fish terrines, casseroles, soufflés and everything containing fish. But on a festive table like this, or similar terrine always do and always don’t leave any crumbs. Carp or silver carp is not everyone’s favorite fish, and the bones in it, and the meat is sweet, but hidden in the terrine and seasoned with soy sauce, this is something, I’ll tell you.