Carp in the oven. The recipe is classic, Old Russian and Mediterranean

Fish is not only delicious, but also very useful. The phrase is beaten, but it does not all cause positive reviews. At many all the same the fish, especially river, causes a negative. What is the point? What is not in the fish itself is a fact. It remains only that it simply can not cook.

The first claims to the inhabitants of the depths are made at the very beginning. Preparing a product is a laborious and often not very tidy business. Some people after cleaning the fish have to wipe the walls and break through the sewers. As a result - it's easier to refuse yourself a tender and juicy delicacy than to spend half a day cleaning. The following claims relate to an eerie smell, eating into the walls and upholstery of furniture.

Friends, but it's wrong. Such trifles should not stop us. Just a few nuances, and the problem will come down to "no." The smell will not be if the fish is fresh. Turn on the ventilation system at home or in extreme cases open the windows by organizing a draft. And you can clean it in the place where they sell. In many stores it is a standard free service. Why not take advantage? So let's not deny ourselves and prepare a delicious dinner: carp in the oven. The recipe will offer not one, but several. You will only have to choose.

The cooking procedure has one common item for all recipes - preparation. The essence is reduced to a minimum: cleaning from scales and innards (we hope that you have used the services of a seller), cutting into portions. Pay attention: it is desirable to cut the carcass not to the base, but only to the bone, necessarily breaking it in the right place. Finished fish is very tender. If you break the bones on a prepared dish, there is a chance to spoil the appearance. Be sure to place a foil or baking paper on the baking sheet. The reason is the same - tender meat and remove it from the baking tray will be easier, pulling the edge of the base, which later easily leaves. Baking carp in the oven can be carried out in two ways: open and closed (foil, packages for baking). The choice is yours. If you want a ruddy crust, bake open. Under the foil or in the bag, the meat will be more tender and juicier, but less bright, will require additional decorations.

Carp in the oven. The recipe is classic

Mix the salt, ground pepper and dried dill with three tablespoons of sour cream, cover with this mixture carcass and leave for a couple of hours. Bake in a well-heated oven (up to 200 degrees) for about 30 minutes or until a beautiful crust is formed. Serve with potatoes and pickled cucumbers.

Carp in the oven. Recipe for Mediterranean

Purified carp carp sprinkle with salt and sprinkle with lemon juice. Leave for half an hour. Before baking, stuff the abdomen with a chopped onion, rosemary and a pair of sliced olives. Insert slices of lemon into the slots. Bake in a well-heated oven (up to 200 degrees) for about 30 minutes or until a beautiful crust is formed. Serve with a fresh salad of leaves and tomatoes. Decorate with olives and lemons.

Carp in the oven. Old Russian recipe

The carcass is greased with salt, sprinkled with lemon juice and rubbed with vegetable oil. In the abdomen we lay porridge buckwheat with mushrooms. To do this, add the onions and champignons fried in vegetable oil to the boiled croup. Salt and spices to taste. Bake in a well-heated oven (up to 200 degrees) for about 30 minutes or until a beautiful crust is formed.

Fish in the oven (carp). Recipe

The carcass must be cut along the spine, opening like a book. Sprinkle with lemon, salt and pepper. Toasted onions and carrots on a prepared carp. Top with mayonnaise and mozzarella. Bake openly (200 degrees).