Carp stuffed - the king of the table

Carp - this is the nearest "relative" of carp. In fact, it is one and the same fish, just carp lives in rivers and lakes, and carp is bred in ponds. That is, carp - it's like a "domesticated" breed of carp.

In cooking, carp is used quite widely, since its meat is delicious and tender. Carp is cooked in boiled, fried or baked form. Popular and such a recipe as carp stuffed. And this dish can be served as a cold snack, and as the main hot from fish.

There are many recipes for preparing stuffed carp. Some of them are rather complicated. In them, it is recommended that the fish be cut so as to remove all the bones from it, leaving the skin undamaged with a layer of meat. Naturally, to perform such an operation, you need to have certain skills. Therefore, we will consider simpler versions of the recipe for stuffed fish.

In order for us to get carp stuffed with delicious, it is desirable to use a large fish, weighing two kilograms. Carp should be well cleaned of scales, gutted through a cut on the abdomen, with kitchen scissors removed gills.

Now we will try the fish both outside and inside with the juice squeezed out of the lemon, as well as with salt and favorite spices. You can use the finished mixture of spices for fish. The prepared carp will be set aside for about half an hour so that it will be marinated. And we will be engaged in a stuffing.

To do this, save the sliced onions in butter, then add the grated carrot and once again fry all together for a few minutes until golden brown. Then add finely chopped mushrooms, a little sour cream and bring everything to the full. Do not forget to add salt and seasonings.

The abdomen of the carp from the inside is well lubricated with sour cream (it is better to take the product with a fat content of 20%), we put there stuffing and sew well. Of course, you can try to make toothpicks, but in this case the fish will have a less accurate appearance, and the juice will flow more.

On the back of the fish on both sides you need to make quite deep incisions from both sides and carefully cut the cuts with sour cream. So our carp stuffed will turn out more juicy. For the aroma in those notches that will be on top when you put the fish on a baking tray, you can insert a half-circle of a thinly sliced lemon.

The oven should be heated to a temperature of 180 degrees and put a baking sheet with fish. The cooking time is about an hour (depends on the size of the fish and the features of the oven). During the baking time you need a couple of times to grease the carp topped with sour cream.

Everything - our carp stuffed is ready. It can be eaten hot (not forgetting to remove the thread), but you can cool it and serve it like a cold snack.

Of course, this option of cooking fish is not the only one. There are many different fillings suitable for carp stuffing. For example, many people like stuffed carp, a filling recipe for which contains walnuts. To prepare this dish you need to fry the onion well, add to it nuts, well ground. Then add the filling and taste to taste. Fans of the Caucasian cuisine can add garnet seeds to the onion-nut mixture. The rest of the cooking technology does not change. Although if someone does not like sour cream, then this ingredient can be completely replaced with sunflower or butter, only oils should be taken less than sour cream.

Fans of Russian cuisine, for sure, will appreciate the recipe "Carp stuffed with buckwheat." To make the filling, you need to boil the crumbly buckwheat porridge and fill it with toasted onions. You can add to the filling boiled mushrooms or egg, cut into small pieces.

No less popular are the different varieties of fish fillings, prepared on the basis of crumbly rice porridge. As additives, various vegetables and mushrooms are used.

Serve the stuffed carp, laying whole on a dish and decorating with greens and fresh vegetables.