The cooking time is up, a golden crust has formed on the dough - our carp is ready. Remove from the oven, let cool for another 10-15 minutes, and you are ready to serve.
Carp with buckwheat in the oven
We prepare the fish as usual. This recipe contains the filling. Minced buckwheat for stuffed fish can be prepared with different ingredients. Note that with this side dish the carp does not have to be baked stuffed.
You can pack the fish and side dish into a baking bag and cook in it.
Buckwheat must first be boiled. Sauté finely chopped onion, add grated carrots, then the required amount of porridge. Spices and seasonings to taste.
We fill the belly of the carp with the finished filling, and then sew the side together. By the way, it is better to cut the carp not along the belly, but along the back; when you sew the cut, the belly will be intact and beautiful. Place the fish on a greased baking sheet and in the oven for 1.5 hours.
Carp with cabbage in the oven
Anything, for example, cabbage. Prepare the carcass as in the previous recipe. We prepare the filling as follows: it is recommended to stew the cabbage first to get rid of the cabbage juice. You can use fresh or sauerkraut, add grated carrots, finely chopped mushrooms, and herbs when frying.
Place the onion chopped into half rings in the form of a pillow on a sheet of foil, pre-greased with oil, place the carp stuffed with cabbage on top, decorate with lemon slices on top, sprinkle with oil, wrap the edges of the foil and place in the oven for 15-20 minutes (at 220 degrees).
We take out the “parcel”, unfold the edges, grease the fish with mayonnaise sauce, and return to the oven for 20 minutes (180 degrees). The time is up, we took out the fish, coated it with sauce again, now you can sprinkle with herbs and lemon zest, and bake for the last 20 minutes.
More such recipes on our website:
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You can bake whole carp in the oven in various ways. The fish remains juicy and retains the maximum range of nutrients.... -
If you use a proven recipe and know exactly how delicious carp baked in the oven turns out, then perhaps this material will not be of interest to you.... -
Stuffed carp baked in the oven can become one of the main fish dishes on your holiday table.... -
How long does it take to cook carp in the oven? Baking time depends on the size of the carcass, the cooking recipe, the quality of the fish product....
A fabulous dish for fish lovers. River fish, stuffed with cabbage with caviar and baked whole, is often prepared on the Don and in the Azov region. In many Rostov Left Bank restaurants, this dish, as well as a pie with a similar filling, are signature dishes, the hallmark of Cossack cuisine. Usually they bake large carp, but I prefer bony fish, so I bake pike perch, which we call sula. I will stuff it with sauerkraut with carp caviar, fortunately they gave me peeled Don pike perch and the freshest caviar from Taganrog. Enough not only for stuffed pike perch, but also for other fish dishes beloved from childhood -, and
Compound:
- Pike perch - 1 piece (600 grams, peeled)
- Sauerkraut – 300 grams
- Carp caviar – 100 grams
- Onions - 2 pieces
- Unscented vegetable oil - 2-3 tablespoons
- Sugar - 1 teaspoon
- Butter – 10-15 grams
- Spices for fish - optional
How to cook pike perch at home, stuffed with sauerkraut with carp caviar and baked whole in the oven
Cut one onion into half rings, beat the caviar with a fork, remove the films.
Chop the onion, remove the films from the caviar Fry the onion in vegetable oil over high heat, stirring, add sugar, fry until golden brown.
Fry the onion until golden brown Add sauerkraut and simmer over low heat, covered, until fully cooked.
Add sauerkraut How long to stew depends solely on your taste, I like the cabbage to be very soft, it took about an hour to cook. Meanwhile, prepare the pike perch for stuffing with cabbage and caviar. I have a cleaned fish without a head.
Prepared zander Use a sharp knife to make cuts along the ridge.
Make cuts along the back Using culinary scissors, bite the ridge in two places - at the head and at the tail, and remove it. This is one way, you can remove the ridge by making an incision from the abdomen.
When you are completely satisfied with the softness of the sauerkraut, add caviar.
Add carp caviar Stir and simmer, stirring until all the caviar changes color to orange.
Simmer until the color of the caviar changes The filling for Pike perch, baked whole with cabbage and caviar in the oven, is ready. It's incredibly delicious! This is one of my favorite dishes since childhood. Stewed fresh or sauerkraut with river fish caviar is popular in Cossack cuisine. Follow the link to see how to prepare fresh. If you want to add spices, I have a pinch of dill seeds, ground black pepper and coriander.
Coarsely chop the second onion and place on a baking sheet lined with foil. Place the pike perch on the onion, place sauerkraut with caviar in a boat.
Pike perch stuffed with cabbage and caviar I pinched or wrapped a thread around pike perch stuffed with cabbage and caviar; I tied it with strips from a baking sleeve. Ready-made Pike perch, baked whole with cabbage and caviar, will be convenient to cut according to these outlines.
Tie it so the filling doesn't fall out Place in an oven preheated to 180 degrees for 40-45 minutes. After this time, remove the pike perch, baked whole with cabbage and caviar, and brush with butter.
Whole baked pike perch with cabbage and caviar Bake for another 5-10 minutes until fully cooked and golden brown. The aroma is amazing!
Fish stuffed with cabbage and caviar, Cossack style Pike perch stuffed with sauerkraut with carp caviar and baked whole in the oven is ready. Carefully remove the retaining strips and place on a plate.
At the market in Ruza there is a small fish stall with a small aquarium in which huge carp swim. I never buy small carp because of the large number of bones, but large carp are a real holiday dinner. I ask you to catch me the biggest one.
But cutting up live fish is definitely not the most pleasant experience, so I ask the seller at the market to immediately stun the fish, and then at home I clean it of scales (such services are not yet provided at the market in Ruza). Now I cut off the huge head of the fish (it seems to me that it is a third of the fish) and thoroughly clean the insides. I don't use carp heads; I don't like carp soup. I cut the washed fish into fillets. Lately, I’ve been increasingly filleting large fish; it seems to me that it’s more convenient to fry and eat it this way. But if I’m preparing a holiday dish, then I’ll bake the whole carp - that way it will look more elegant.
Today I will cook carp baked on a bed of sauerkraut.
As you know, we fermented the cabbage ourselves, but it’s already running out. On the one hand there is a pichalka, but we have reached almost to the very bottom of a huge tank, where whole heads of cabbage are buried, and it is already possible to get a quarter of a whole head of cabbage. I love these whole juicy and crispy cabbage leaves. While I was putting in a bowlful of cabbage, I tore the leaves off the head and crunched them juicily - incredibly delicious.
Okay, let's go cook.
1 large carp
1/2 lemon
800 g sauerkraut
1 onion
2 cloves garlic
75 g tomato puree
1 tbsp. water or broth
1.5 tbsp. flour
50 g butter
olive (sunflower) oil for frying
Seasonings for cabbage:
10 allspice peas
3 bay leaves
1 tsp caraway
3 buds of cloves
2 tbsp. granulated sugar
salt
For coating:
100 g sour cream
1 tsp flour
salt and pepper
spices
ground black pepper
salt - to taste.
Carp fillet marinated in lemon juice, salt and pepper. I put it in the refrigerator for an hour.
Prepared a deep frying pan with a lid.
Chop the onion and garlic and fry it in vegetable oil over medium-high heat. Add cabbage with juice, tomato paste to the onion, add sugar, salt and seasonings, pour in 1 glass of water and bring to a boil. Reduced the heat to medium, covered the pan with a lid and simmered until soft, about 1 hour.
I prepared a thickener.
Melt 2 tbsp in a small frying pan. butter, added 2 tbsp. flour and fry the flour over high heat, stirring continuously, for about 3 minutes, until a delicious nutty aroma appears. Then I added half a glass of hot water and stirred quickly so that there were no lumps.
I greased the bottom of the baking dish with oil, placed cabbage in the dish, and placed two halves of marinated carp fillets on it. I mixed 100 g of sour cream with a teaspoon of flour, added salt and spices and coated the carp with this mixture.
I placed the pan in the oven, heated to 200 degrees and baked for 40 minutes. until a brown crust forms on the sour cream.
Placed the carp fillet and cabbage on a plate.
It’s absolutely impossible to tear yourself away from cabbage. The fish is very juicy and incredibly tasty, sweet. In general, this combination of fatty carp with sauerkraut, in my opinion, is one of the most successful. In large carp there are practically no small bones, only large slingshots, which are clearly visible, and even those are located along the back. Therefore, in this dish I do not recommend cutting the skin, as this just leads to the formation of many small bones.
But the best time to eat this carp is in the evening, when it has already cooled down. That's how I like him the most.
And if you are planning to cook this dish for Christmas, then you can stuff a whole carp with its head with prepared stewed cabbage, sew up the belly, coat the carp with sour cream and bake it for about 1 hour. at 180 deg.
Here's another very tasty dish for your Christmas table. Help yourself.
Baked carp with sauerkraut can be served as either a hot or cold dish. A very successful combination of fatty carp with sauerkraut. The fish turns out very juicy and incredibly tasty; it’s impossible to tear yourself away from cabbage.
Ingredients for carp
- 1 large carp,
- 0.5 lemon,
- sour cream coating,
- 800 g sauerkraut,
- 1 onion,
- 75 g tomato paste,
- 2 tbsp. l. granulated sugar,
- 1 tbsp. water,
- seasonings for cabbage,
- thickener,
- salt, pepper to taste,
- vegetable oil for frying.
Seasonings for cabbage: 10 allspice peas, 3 bay leaves, 1 tsp. cumin, 3 buds of cloves.
For thickener: 0.5 tbsp. water, 2 tbsp. l. flour, 2 tbsp. l. butter.
For coating: 100 g sour cream, 1 tsp. flour.
Recipe for carp with cabbage
- Wash and gut the carp, cut into large pieces and marinate in the juice of half a lemon, salt and pepper. Place in the refrigerator for an hour.
- Chop the onion and fry in vegetable oil in a deep frying pan over medium-high heat. Add sauerkraut, tomato paste to the onion, add sugar, salt and seasonings. Pour 1 glass of water over the cabbage and bring to a boil. Reduce heat to medium, cover the pan with a lid and simmer until soft, stirring occasionally.
- Prepare a thickener for cabbage. Place 2 tbsp in a small frying pan. l. butter, add 2 tbsp. l. flour and fry over high heat, stirring continuously, for about 3 minutes, until a delicious nutty aroma appears. Then add half a glass of hot water and stir quickly so that there are no lumps. Add the thickener to the cabbage and mix well. Simmer the cabbage for 1 hour.
- After an hour, roll the carp pieces in a mixture of 100 g of sour cream with a teaspoon of flour.
- Grease the bottom of the baking dish with oil, place the prepared cabbage in the pan, and melt pieces of pickled carp into it.
- Place the pan in the oven, heated to 200 degrees C, and bake for 30-40 minutes until a crispy crust forms on the fish.
Place the baked carp with sauerkraut on a plate and serve. Bon appetit!
PS: And if you want to prepare another very tasty holiday dish, you can stuff a whole carp with its head with prepared stewed cabbage, sew up the belly, coat the carp with sour cream and bake it for about 1 hour at 180 degrees C.
Carp baked with cabbage is a simple recipe for a very tasty fish dish that even a novice cook can handle. The fish goes wonderfully with fried cabbage and turns out very tender, juicy and tasty. It is perfect for a regular lunch or dinner, as well as for a holiday table, and it is especially impressive to serve, garnished with lemon slices and fresh vegetables.
List of ingredients
- mirror carp carcass- 1.7-2 kg
- lemons - 3 pcs
- onions - 1 pc.
- fresh cabbage - 1/2 pcs
- carrots - 1 pc.
- favorite greens - to taste
- mayonnaise - to taste
- sour cream - to taste
- salt - to taste
- olive oil - for frying
Cooking method
Clean the carp carcass, gut it and cut out the gills. Wash thoroughly and dry. Mix ground black pepper and salt and rub the resulting mixture onto the fish until the carp begins to turn pale. Make small cuts 2 cm deep on one side of the carp and pour lemon juice over the fish carcass. Place in the refrigerator for 1 hour.
Meanwhile, finely chop the cabbage and fry it in olive oil until golden brown. Add grated carrots to the cabbage, stir and fry a little more. Separately mix sour cream and mayonnaise. Peel the onion and cut into half rings. Wash the dill, dry and finely chop. Grate the lemon zest onto a fine grater.
After an hour, remove the fish from the refrigerator and stuff it with prepared cabbage. Line a baking sheet with foil and grease the foil with olive oil. Place onion on top of foil. There is no need to salt it, otherwise during cooking it will release juice and become like porridge. Place the stuffed fish on the onion bed. Wrap the fish in foil and place in an oven preheated to 220 degrees for 15 minutes. Remove the fish and coat it with a well-prepared sauce. Return to the oven, reduce the baking temperature to 180 degrees and bake, without covering with foil, for about 20 minutes. If the onion becomes too brown during baking, drizzle it with olive oil.
Remove the fish again; by this time it should already begin to crust. Brush with remaining sauce, sprinkle with herbs, zest and pepper. Return to the oven and bake for about 20 minutes until done.
Bon appetit!
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