I went to the market and could not resist, bought some crucians. I wanted small ones to stew in sour cream, but the smallest were such crucians. I will make it with rice, the recipe has already been tried, I liked it. Only this time I forgot to take a picture on a platter. So I wanted to savor.
Ingredients: Crucian carp or 1 large crucian carp, small carp, Krasnodar rice, small onion, Salt, fish spices, pepper, Butter for filling, Vegetable oil for lubrication baking sheet
Cooking method:
Carefully clean the carp of scales, carefully remove the insides. Rinse inside. The fins do not need to be cut off. Salt the fish, you can use fish spices, set aside. Meanwhile, boil the rice in salted water, season with butter. Chop the onion finely and add to the cooled rice. If caviar is present, rinse it and add it to the rice too. Mix. Spoon the filling into the belly with a slide.
Put the crucian carp on a greased plant. baking sheet, send to a preheated oven. If there is rice left over, place it next to the fish and bake. Bake at 180 degrees for 20 minutes, then take out a baking sheet, pour over the fish with the resulting juice and send to bake for 10 minutes. Then turn off, leave in the oven for another 5 minutes. Take out and put on a dish.