How do you treat river fish? I am ambiguous. There is one that I love, there is one that... I do not recognize at all. Here, for example, crucian carp in sour cream is a lot! Tasty pike perch... Burbot or carp... Or dried blue bream, dried sabre... Well, delicious. Stuffed pike ...
Hmm, it turns out that I still love river fish (but I thought - no).
Carp is also delicious fish. And also - spectacular. If baked whole, yes in vegetables. the main thing is not to give it away with mud.
For a spectacular (and tasty) carp, you will need
- Directly the carp itself
- Horseradish creamy - 100 grams
- Vegetable oil - 6-8 spoons
- Vegetables - a set of your choice, a combination of carrots, leeks, ordinary onions, root and petiole celery, someone else likes to add potatoes, but it must be very fine cut.
- Well, salt and pepper, of course.
How we cook:
We carefully clean the carp of scales and gut, leaving the head (otherwise it will not stand up properly on the sheet).
Rub it inside and out with salt, pepper, and creamy horseradish.
Cut the vegetables into small cubes, salt, pepper and mix with butter. From about a third of the vegetables we make a "pillow", on which we place the carp directly - belly down. He should not lie, but stand with his back up.
We spread the remaining vegetables around the fish, you can prop it up a little with them so that it does not fall.
We send it to an oven preheated to 180-200 degrees at the rate of 20 minutes + 15 minutes for each kilogram of fish.
That is, for a two-kilogram fish, we need about an hour for baking. During this time, it is necessary to water the fish with the juice released during baking several times.
Bon Appetit!