Baked Carp Recipe
A fairly simple recipe for cooking baked carp. I want to say that it is not necessary to smear the carp with a large amount of seasonings and stuff it with cereals or vegetables – this we clog the taste of the fish itself. Garnish and sauce can be prepared separately and served with fish if desired.
Servings
4
Cook Time
50minutes
Servings
4
Cook Time
50minutes
Ingredients
Instructions
  1. Clean and gut the carp. I have a mirror carp, and it didn’t have to be cleaned a lot. Season the fish with salt and pepper, sprinkle with Provencal herbs. Leave it on for half an hour.
  2. Meanwhile, slice the onion and lemon into thin rings. 3-4 rings are enough. Rinse the parsley and dill with water. Onions, lemon and herbs will be placed in the belly of the carp to give flavor and juiciness.
  3. Now cut the carp on one side, marking the portion pieces. Don’t cut through! Cut the upper half and slightly incise the vertebral bone. I spied this technique from a friend of the cook. Carp fish is fatty and soft, and it is unlikely that you will be able to cut it into portions. And if you cut it into pieces right away, it can dry out, and the whole fish baked on the table looks more festive and solid. I really liked this cooking method. Despite the fact that carp is a bit bony, I often cook it on holidays.
  4. Put alternating rings of onion and lemon in the abdomen, lay out a bunch of greens.
  5. Preheat the oven to 190 degrees. Pour vegetable oil on top of the carp and put the fish in the oven for 45-60 minutes. The cooking time depends on the size of the fish and the desired degree of ruddiness. I cook fish on foil for convenience, but I don’t cover it with foil on top.
  6. When the carp is baked, take it out of the oven and let it cool down a little. Remove the filling from the peritoneum, it is no longer necessary. Transfer to a plate, garnish and serve. And then carefully separate the portion pieces with a spatula so that they retain their shape, look nice and neat. Enjoy your meal!
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