Sazan: cooking recipes. Ear of carp

Perhaps no family can do without fish dishes. And almost the most accessible and common fish is carp. Recipes of its preparation are various; Their embodiment is suitable both for everyday use, and for solemn occasions. In fasting days, when fish dishes are allowed, sazan almost in all its modifications and does become a holiday for religious people.

Shall we burn it?

Simpler and faster prepared roast carp. Cooking recipes differ from each other mainly with sauces, which are spent and the main time of the cook. If you are not a fan of all gravies, you will be able to fry a healthy fish for half an hour.

We will not limit ourselves to the most primitive method from the series "I rolled in flour - and in a pan". Let's prepare something more elegant and tasty. For this, the cleaned, gutted and headless bird is slightly dried, cut, then passes through as many as three stages:

1. Pieces roll in flour; Superfluous diligently shakes.
2. Each slice is dipped in lezones, made from eggs, milk, pepper and salt.
3. After the excess liquid drains, the fish collapses in sesame seeds.

Only after this, the sazania pieces are laid out in a skillet with hot oil. There are two secret: first, the slices should not touch each other. Secondly, they need to be turned only once. Failure to comply with these rules leads to the fact that the fish will fall apart, and a beautiful crust will not work.

Dish in Hungarian

Probably, in every national cuisine there is a baked sazan. Recipes, of course, are individual, and they are united by two points: simplicity of preparation and invariably excellent result. Although the fish is baked for a long time, only the preparatory work is required from the cook. There is no need to stand above the stove.

For the Hungarian recipe, the cleaned, gutted and towel-dried carcass is cut into fairly thick, up to 5 cm, slices. Blender is beaten three spoons of olive oil, two - white wine vinegar, and one - fresh lemon juice. In the company they add a teaspoon of liquid natural honey, half the mixture of peppers, sea salt and thyme, plus a third of spoonfuls of paprika and five chopped dill stems. This composition spreads pieces of carp and put on the hour in the cold. Meanwhile, a 100-gram slice of a smoked bacon is melted on a frying pan, cut into thin plates. On this fat semi-rings of three medium onions are added, to which, upon the achievement of transparency, slices of three tomatoes without skins are added. In the anointed form, slices of fish are laid out, between which are inserted thick rings of Bulgarian pepper, on top - zazharka, and in the oven for about forty minutes with periodic watering of fish with its juices.

Fish with vegetables

No less tasty is sazan in foil, and there are options that provide a full-fledged lunch at no extra cost. For example, you can do so.

1. The average onion is cut with half-rods, a pair of garlic denticles is squeezed into it.
2. Any amount of potatoes is arbitrary, but not finely, cut and flavored with fish seasonings.
3. The blanks are combined and seasoned with mayonnaise.
4. Heavy and prepared carcasses are sprinkled with lemon juice, rubbed (from the inside too) with mayonnaise with seasonings.
5. The filling stuffs into the abdomen.
6. Stuffed sazan densely wrapped in foil and left to impregnate for a quarter of an hour right on the table.
7. The oven is warmed up, the bundle is laid out on the baking sheet and sent to it for half an hour.
8. The carver is taken out, the foil is opened, the carcass is smeared thinly with mayonnaise and comes back for another five minutes.

No garnish is required for the dish. Is it possible to supplement it with fresh vegetables or pickles.

Sazan in Armenian

Mountain recipes are traditionally in demand. The way in which Armenians bake sazan in the oven entirely, will surely be enjoyed by all lovers of fish. The carcass is preliminarily processed according to all the rules, after it the barrel is cut obliquely - it is necessary to cut the ribs, but so that the fish does not fall apart. Sazan salted without redundancy. Three onion heads are finely shredded, well, to brown color, fried, salted-peppered and embedded in notches. All will not fit, but it is necessary: the rest is laid out in the form for baking, the bird is placed on top - and into the oven, until the match begins to enter the flesh easily. At this point, the carp should be poured a glass of thick sour cream, into which pepper and grams of a hundred grated cheese are added. To endure up to a blush - and on a table, in the company with a potato in fried or boiled kind.

"Drunk" carp

Here we, again, will bake. For a dish, in principle, any fish, but it will be tastier than carp. The recipes of the preparation described above required not so many ingredients. There will also need a wider range. First, not too big and already rid of the excess carcass (up to one and a half kilos) rubbed with salt and diagonally across the ribs is inscribed. Plates of smoked bacon or bacon are inserted into the incisions. Half a cup of prunes is steamed, small bulbs, five pieces, cut with ringlets, is released from bones and finely minced. A large sweet pepper is cut into strips. Five medium-sized tomatoes are randomly crumbled. Of all the ingredients, roast is made with the addition of salt, peppers (red and black) and a pile of chopped walnuts. Five minutes later, half a bottle of white wine is added, and all together is stewed for another 10 minutes. The sauce is filled with fish on a baking sheet and sent to the oven for about an hour.

Dried Delicacy

If you like sazan, cooking recipes used usually are fed up, and you want something new, try to cook fish for this. It's troublesome, but it's delicious! A large fish removes the tail with the head, the back is cut and the ridge, ribs and entrails are removed. On the skin fillets sazana rubbed with a mixture of salt, black pepper, chopped laurel and crushed garlic (on both sides). The fish wrapped in parchment (the beginning is the front part), then into the fabric and bandaged with string. At the bottom of the refrigerator, a delicacy will lie down for three days, then it is quickly washed and is suspended for a couple of days for drying. The taste is amazing!

Ear of carp

You can not do without a Yushka! But it must be able to cook. And it is more competent to do this:

1. Prepared fish are cut large, laid in a pan along with a split onion and cooked for about an hour.
2. In the other, potatoes and carrots are laid, chopped, too, not finely.
3. The soup with vegetables is filtered broth. It will be ready, as potatoes will be pierced with a fork. Shortly before this, a laurel leaf and salt is added.

The main thing at the filing is an abundant sprinkling of greens.

The ear from carp can be supplemented with cereals (mangrove, pearl barley, millet and even buckwheat), but most fishermen believe that this is superfluous.