The carrageen's recipe in the oven. What can I cook from a fresh carver

The silver carp belongs to the family of carp. This harmless fish (it feeds on phytoplankton and algae) differs, however, in solid sizes. The average individuals are four kilograms, and the largest ever caught specimen reached 40 kg. But the most delicious are young fish. They have few bones and a lot of low-fat tender meat. Carbohydrate carp - only 86 units, so this type of fish is included in the diet. The carnivore meat perfectly sates. In addition, it is very useful. In cooking, this fish is absolutely problem-free. It does not dissolve in a frying pan, it does not overdry in the oven, it can cook soup, smoke, make canned food. But this fish is especially tasty. The recipe for silver carp in the oven is the topic of our article. Below are various ways of how to bake this fish. We will also give recipes for preparing home billets from carp.

Under the tomato sauce

Baking fish is appreciated by culinary experts because with this method of heat treatment the maximum of useful substances is stored, and it is possible to not add harmful fat to the dish at all. In addition, using the carver's recipe in the oven, we get rid of the need to choose bones. When baked, they become so soft that they can not be choked. Small bones completely dissolve in meat. In addition, in the oven we can cook fish and side dishes on one baking tray, that is, we save our time. The carvery must first be cleaned and gutted. Then we make a cut along the ridge and divide the carcass into two parts. Mix two tablespoons of tomato paste and vegetable oil. Let's squeeze out four cloves of garlic. The carp is covered with foil and carrots. Lubricate it with thick tomato sauce. 0.5 kg of potatoes will be cleaned, cut into slices. We mix it with two tablespoons of vegetable oil and a pinch of dried basil. Put the potatoes next to the fish. Put in the oven, preheated to two hundred and twenty degrees. Bake for half an hour.

Under the lemon sauce

This carrots recipe in the oven is no less complicated than the previous one. Finely chop the onion, fill it with the juice of two lemons and mix with 2 tablespoons of mayonnaise. With this compound, we smeared heavily with the carcass of the carp, cleaned, gutted and cut into two parts. Let's leave for a quarter of an hour to marinate. During this time we will clean a kilogram of potatoes, cut it into slices or mugs. The carp is laid with foil and carrots. Fill the remaining space with potatoes. We cut one large tomato into circles. Put them on the carver. We will salivate and pepper the dish. Put the pan in the preheated oven. The furnace at two hundred and twenty degrees is about forty minutes. During the process, we sometimes open the oven door and water the potatoes with the juice that has emerged from the fish.

On a cushion of onions, under a cheese blanket

Taking as a basis this carrots recipe in the oven, you will get a delicious festive dish, which can be served with boiled potatoes or mashed potatoes. Mix the juice of one lemon with a pinch of salt and favorite spices "For fish". We cut the silver carvings into portions. Leave to marinate in the prepared mixture. Two onions chop and lightly fry on a spoonful of vegetable oil. Lay out on the bottom of a baking sheet or baking dish. Pieces of carnivore we cover in flour and fry on high heat to form a crusty crust. Put the fish on the onion pillow. Sprinkle the top with chopped dill (half of the beam will be enough) and fill it with a hundred grams of sour cream. Put the dish in the oven, which in advance heated up to two hundred degrees. After twenty minutes we'll take out the baking sheet and sprinkle it with grated cheese (at least 100 grams, but more). When a ruddy cap forms, we serve the fish to the table.

With sour cream sauce

This time we will have a carver, in the oven completely cooked: just clean and gut the fish. We will rub it with salt and spices. Two onions and four cloves of garlic finely chopped. We pour a part of vegetables inside the carcass together with pieces of butter (50 grams). Two tomatoes cut into circles. We lay the foil in a foil. Lay the fish, next place the mugs of tomatoes and the remaining onions with garlic. Half a glass of sour cream. Put in a preheated oven for half an hour or a little longer. This dish is served well with mashed potatoes or buckwheat porridge.

Envelope with fish

Even juicier and gentler will turn out carver in the oven in a foil or culinary sleeve. In this recipe, we will use only steaks, whereas the head and tail of the fish are held for the soup. Portion pieces of carp well thoroughly rub with salt and spices. Leave for a minimum of twenty minutes. The bulb is chopped into half rings, and one large carrot is cut into mugs. Cut the foil into large strips. In one part we place a carrot steak, covering the fish with cut vegetables. We add a small amount of vegetable oil. We wrap the foil in the envelopes so that the contents do not fall out. We set to bake in the oven at two hundred degrees. After about forty minutes, tear the foil from the top and open the envelopes. We send back to the oven for another quarter of an hour, so that the fish is covered with a ruddy crust.

Canned carrots in the home

We mend the fish and cut it into small pieces. We take an hour in salt and spices. At the bottom of the prepared cans we put on the laurel leaf. Fill the dishes with fish. Cover them with foil. Preheat the oven for 150 degrees. We put the banks. As soon as the silver carcass allocates the juice and boils, we reduce the temperature to 110 C. In this condition, we leave the future canned goods from carp, cooked at home, for five hours. Then pour the cans to the top with hot vegetable oil. Again, we cover with foil and put them on for half an hour in the oven. After that, we seal up the metal lids and put the jars to cool, turning upside down.

Carvery smoked

This fish produces a good balyk. The carved silver carp should first be salted with spices and spices, putting under oppression in a cool place for three days. Then it should be soaked for about six hours, changing water two or three times. Then two days wilting in a draft. And, finally, to smoke, using for this purpose alder chips. After cooling, the fish should stay in the draft for about two days. Then the carob smoked will be moderately fat, with a characteristic smell of smoke.