Recipes for carp or pike in the oven. Sazan: cooking recipes. The best carp dishes. Carp stuffed with mushrooms, baked in the oven

Have unexpected guests come to you or do you just want to pamper your household with a delicious dinner? Try baking carp, because this dish not only has an unsurpassed taste, but is also healthy. Carp baked in the oven is very tender and juicy. We have selected for you some simple recipes for making delicious carp. How to bake carp: features ...

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Have unexpected guests come to you or do you just want to pamper your household with a delicious dinner? Try baking carp, because this dish not only has an unsurpassed taste, but is also healthy. Carp baked in the oven is very tender and juicy.

We have selected for you some simple recipes for making delicious carp.

How to bake carp: cooking features

To make carp tasty and juicy, some features should be taken into account when preparing it:

• First of all, you need to choose the right fish. It is not recommended to buy frozen carp, as it can spread during baking.
• For cooking in the oven, it is better to choose large fish - so it will be juicy and meaty.
• When choosing a carp, pay attention to its gills - if the fish is fresh, then they have a reddish color.
• Before baking carp, it must be properly cut. To do this, you need to cut the belly of the fish, remove the insides, cut off the fins and wash it thoroughly under running water.
• If you bake a whole carp, then leave the head - so the fish will look more impressive when served.
• You can also cut the carp into portions - in this case, you need to remove large bones.
• Carp is a river fish, and if it is not properly processed beforehand, then the smell of mud may come from it. That is why, before baking, the fish must be soaked for half an hour in milk. And if you bake a whole carp, then put dill in its abdomen.
• Carp is best served hot with vegetables.

Compound:

• carp;
• onions - 2-3 pcs.;
• salt;
• butter - 100 g;
• a mixture of peppers for fish;
• dill.

Cooking:

If you want your carp to be covered with a golden crust, then ten minutes before the fish is ready, slightly open the foil.

Read also:

Compound:

• carp;
• sour cream - 300 ml;
• lemon;
• onions - 2-3 pcs.;
• a mixture of peppers for fish;
• greens (you can dill, parsley, celery);
• salt.

Cooking:

Carp in the oven with potatoes: recipe

Compound:

• carp;
• onions - 1-2 pcs.;
• a mixture of peppers for fish;
• Bulgarian pepper - 1-2 pcs.;
• potatoes - 6-8 pcs.;
• salt;
• mayonnaise.

Cooking:

1. While the carp, previously cleaned and washed, is soaked in milk, we prepare the vegetables: we clean them and cut them.
2. Rub the carp with salt and a mixture of peppers.
3. Take a baking sheet and grease it with sunflower oil. Now spread the potatoes, onions and bell peppers. Carp should be placed on top of the vegetables.
4. Lubricate the fish on top with mayonnaise and cover with foil.
5. We bake in the oven at a temperature of 180-200 degrees for about 40 minutes, then remove the foil and leave the fish to cook for another 10 minutes.
6. Carp with potatoes is ready! Serving the dish to the table, sprinkle it with herbs on top.

Compound:

• carp;
• vegetables (you can take potatoes, carrots, onions, peppers, broccoli);
• sour cream - 200 ml;
• chicken egg - 1 pc.;
• cheese - 150 g;
• breadcrumbs - 1 tbsp. l.;
• a mixture of peppers, salt;
• greenery.

Cooking:

1. We prepare carp, as in previous recipes.
2. We clean the vegetables, cut into small cubes.
3. Fry carrots, peppers, onions and broccoli for about 5 minutes. in a frying pan. Vegetables need to be slightly salted.
4. We stuff carp: put potatoes and vegetables in the belly.
5. Prepare the sauce: beat the egg into the sour cream and mix, then add the breadcrumbs and beat thoroughly.
6. Pour sauce over carp, wrap in foil and send to the oven.
7. We bake at a temperature of 180-200 degrees for about half an hour, then open the foil and sprinkle the fish with grated cheese. We leave another 10 minutes.
8. After the time has passed, the fish can be removed from the oven and served.

In order for the carp in the oven to turn out exactly the way it and the guests are not ashamed to serve on the table, you must, first of all, be able to choose this wonderful fish. Here are a few helpful tips that can serve you well.

• The main rule, which, perhaps, should not be ignored: it is not recommended to cook carp in the oven from frozen fish, real cooks prefer fresh, large or medium individuals with reddish gills (this is the surest sign of freshness);
• Carp belongs to the carp family, but it is not packed to capacity with small bones. This is a huge plus!
• When carving a carp, do not rush to immediately remove the head. A whole baked fish with a head in the oven looks very impressive and appetizing on the table;
• Cleaning a carp is another pleasure. Here you can go in two ways: remove the scales along with the skin or make a lot of longitudinal cuts of the scales directly on top of the skin with the tip of a knife, and only then clean the scales as usual;
• You can clean the carp scales, large and dense, in the bathroom under running water or in a deep basin. So the scales will not scatter in all directions;
• Carp, like any river fish, has a specific aroma of mud. There are several ways to get rid of it: 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 parsley, for 1 hour), in a strong salt solution (30 minutes);
• And, of course, do not forget about seasonings! Fish is a delicate product, it is easy to overdo it with spices, but the fish + lemon pair will always be a classic. Coarse, better sea salt, a mixture of peppers (white - a must!), A little bit of garlic - that's all you need.

If you have never tried to cook carp in the oven, you have lost a lot, but you should not worry. In order to catch up, you need just a 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,
a few sprigs of dill.

Cooking:
Cut the carp, wash thoroughly, leave the head. Just remove the gills. Rub it with salt and seasoning inside and out. Onion cut into large rings. Line a baking sheet with foil and place the carp on it. In the belly of the fish, place the butter cut into small cubes, half the chopped onion and dill, which helps the carp get rid of the unpleasant odor. Put the remaining onion, a few sprigs of dill on top of the carp, cover with foil, put in the oven, preheated to 200ºС, and bake until tender. So, for example, a large carp is baked for 40 minutes, and a smaller one for 30 minutes. If you want the fish to turn rosy, then remove the foil 10 minutes before it is ready. When the fish is ready, remove the dill from its abdomen and serve.

Carp in the oven, baked in the sleeve

Ingredients:
1 fresh carp
garlic cloves (to taste)
salt - to taste,
a few sprigs of dill
sleeve for baking.

Cooking:
Clean the carp from scales, remove the insides and gills, and you can leave the head and fins. Wash the fish well, rub with salt, make cuts on the sides, insert the garlic sliced ​​​​into them, put dill sprigs in the abdomen. Carefully place the fish in the sleeve, tie it up, put it on a baking sheet and send it to the oven, heated to 150-170ºС, and bake the fish until cooked.

Carp in foil pieces

Ingredients:
1 big carp,
2-3 bulbs
mayonnaise,
salt, seasoning for fish - to taste.

Cooking:
Clean the fish from scales and entrails, wash well and cut into portions. Salt them, sprinkle with seasoning, mix gently so that the salt and seasoning are evenly distributed, 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 move 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, put it on the onion and cover with a sheet of foil. Place the baking sheet for 20-25 minutes in an oven preheated to 200ºС and bake. After the specified time, remove the foil, grease the slices of carp with a thin layer of mayonnaise and put in the oven for another 15 minutes.

Carp in the oven with sour cream

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

Cooking:
Clean the fish, take out the insides, cut off the fins and wash well. On the sides of the carp, make 3-4 vertical cuts, not too deep. Pepper carp, salt, sprinkle with seasoning. Finely chop the onion and fry in vegetable oil. Gently place a fried onion into each slit. Put the rest of the onion on the bottom of the mold. Place the carp on the onion and bake in an oven preheated to 180ºС until cooked. Mix sour cream with grated cheese and seasoning. Stir and pour over the baked fish with the resulting sour cream sauce. Then again send the baking sheet with carp 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 big carp,
2 bulbs
2 carrots carrots,
100 g hard cheese,
mayonnaise,
milk.

Cooking:
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, hold the carp for half an hour in milk. In the meantime, finely chop the onion, pour over with boiling water and 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. Fasten 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 send it to the oven, heated to 180ºС. When the carp begins to be covered with a golden crust, take it out, lightly grease with mayonnaise, sprinkle with cheese grated on a medium grater and send it back to the oven for literally 5-10 minutes so that the cheese is completely melted.

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

Carp stuffed with vegetables in the oven, baked in foil

Ingredients:
1 carp of medium size,
2-3 potatoes
1-2 small onions
1-2 garlic cloves,
lemon acid,
mayonnaise,
seasoning for fish, salt, ground black pepper - to taste.

Cooking:
Cut the belly of the fish, take out the insides, cut off the fins and wash the carp thoroughly under running water. Now take care of the vegetables. Peel potatoes, onions and garlic. Cut the onion into half rings, add the garlic passed through the press and a little mayonnaise to it, mix. Add some spices, mayonnaise to the potatoes cut into thin strips and mix too. Mix both masses in separate bowls. Grate the cleaned fish with seasonings and mayonnaise and stuff: first place onion with garlic and seasonings in it, and on top of potatoes with mayonnaise and seasonings. Wrap the carp in foil, put 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 the oven preheated to 180ºС and cook for 35-40 minutes. After half an hour, remove the baking sheet from the oven, unfold the foil, grease the fish with a thin layer of mayonnaise and send it to cook further, no longer wrapping in foil. As soon as the fish has acquired a ruddy and appetizing appearance, then it's time to get it out of the oven - the dish is ready.

Carp in the oven is a dish that is really worth a try, even if you don't really like messing around with fish. Simple, fast, healthy, and most importantly, delicious - these are the qualities that carp have in the oven, and which you will appreciate after the first acquaintance with this wonderful fish.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Properly Cooked carp in the oven should not smell like mud and its meat should be soft and juicy.

To get rid of the smell of mud, we will cook it with fresh herbs. The greens in the cooking process will give their taste to the fish, and they will absorb the unpleasant smell of mud, which almost all river fish have.

What will we cook carp with

The recipe is simple, like all the recipes on my culinary blog. Minimal set of products:

• carp - one piece
• a large bunch of any fresh herbs
• one or two large onions
• salt, pepper to taste

We go to the market or to the store and choose a fresh carp. Ice cream should not be taken, since it is not clear in advance what will happen to it when it is defrosted.

Carp needs to be cleaned and gutted. I think everyone knows how to clean fish or at least once saw how it is done, so I will not focus on this.

Sazan this time turned out to be too big. To fit in a deep pan, he had to cut off his head. If it were a little smaller, I would have stayed with my head!

The recipe for carp in the oven

We line the baking sheet with foil so that we do not have to wash it for a long time later, and put the carp.

Rub it well inside and out with salt and black pepper. Then put a few pieces of butter in the belly.

Coarsely chop the onion and stuff the carp with it.

We wash the greens. We stuff the belly of the carp with greens. It is not necessary to cut or cut the greens, so it will be easier to throw them away.

Put the remaining onion on top of the carp, wrap it around the rest of the greens and cover with foil on top.

Under the foil, the carp will remain juicy and absorb the taste and aroma of herbs and onions.

We put carp in foil in an oven preheated to 200 degrees. Cooking time depends on the size of the fish. Somewhere 30 - 40 minutes.

It is better to serve the finished carp immediately on the table, then it will not be so tasty!

Carefully, so as not to burn yourself, cut it across into portioned pieces. Mashed potatoes are great as a side dish.

Details

For the next holiday, feel free to cook carp in the oven, with which you will surprise all the guests, as the dish turns out not only tasty, but also beautiful. In addition, carp is prepared quite simply and every housewife will cope with this dish. When buying, it is desirable that the fish be cleaned and cut with special scissors, thereby reducing the cooking time.

If you decide to bake a whole carp, you do not need to cut off the head and tail of the fish. Also, so that the river smell is not felt during baking and during the meal, soak the carcass in milk for about half an hour before cooking. Check out our simple recipes and treat your family and friends to a chic dish.

Whole carp with onions baked in the oven

Required Ingredients:

• large carp - 1 pc.;
• onions - 2 pcs.;
• butter - 100 g;
• dill - 1 bunch;
• salt and spices - to taste.

Cooking process:

Rinse the cleaned fish thoroughly under running water, dry with a paper towel and rub with salt and desired spices. Peel the onion and cut into half rings.

Line an ovenproof dish with foil and place the whole carp in it. Open the belly and fill it with pieces of butter, add onions and sprigs of fresh herbs. Wrap the fish in foil and place in the oven.

Cook carp with onions for about 40 minutes at 200 degrees. At the end of cooking, open the foil so that the carp browns a little. Serve carp on the table, after removing onions and greens from the abdomen.

Whole carp with potatoes baked in the oven

Required Ingredients:

• large carp - 1 pc.;
• onions - 1 pc.;
• potatoes - 800 g;
• bell pepper - 1 pc.;
• mayonnaise;
• salt and spices - to taste.

Cooking process:

To begin with, thoroughly rinse the butchered fish under running water and dry. Rub the carp with salt and desired spices. Now peel the potatoes, rinse and cut into medium circles.

Rinse the onion and bell pepper, cut into half rings. Take a heat-resistant form and grease with vegetable oil. Spread the potatoes evenly on the bottom.

Spread chopped onion and bell pepper on top. Put prepared carp, pre-lubricated with mayonnaise, on vegetables. Cover the mold with foil and place in the oven.

Cook the dish for one hour at 220 degrees. At the end of cooking, open the foil so that the carp acquires a golden hue.

Whole stuffed carp baked in the oven

Required Ingredients:

• large carp - 1 pc.;
• desired vegetables - 500 g;
• egg - 1 pc.;
• sour cream - 150 ml;
• hard cheese - 200 g;
• breadcrumbs - 1 tbsp. l.;
• greens - 1 bunch.

Cooking process:

Peel vegetables and cut into small cubes. In a frying pan with vegetable oil, fry the chopped vegetables until half cooked, except for the potatoes. Rinse the carp thoroughly and pat dry.

Rub the fish with salt and desired spices. Cover the heat-resistant form with foil and place the carp on it. Mix vegetables and raw potatoes, salt and pepper, fill the fish with stuffing and secure the belly with toothpicks.

In a separate container, combine sour cream with eggs, beat lightly and add breadcrumbs, mix and fill the fish with the resulting dressing. Cover everything with foil and put in an oven preheated to 200 degrees.

Cook the dish for half an hour. After the time has elapsed, open the foil and generously cover the fish dish with grated cheese. Continue to bake for another 10 minutes until browned and a delicious crust.

Enjoy your meal.