Of course, noble fish is easy to cook. Especially the one in which there are practically no bones. But experienced housewives can serve any fish in such a way that even a gourmet who is tempted by various delicacies will ask for a supplement.
Take the same crucian. Not all this bony fish is taken seriously. But if we turn to folklore, then we can remember that it was the old man from the famous tale about a goldfish who pulled it out with a net. After all, a goldfish is an ordinary gold carp.
The peculiarity of the crucian carp is that they are found mainly in ponds and lakes, and where the shore is overgrown with reeds and the bottom is covered with mud. And if sea fish smells of iodine, the crucian carp has a well-defined aroma - the smell of tina. But this does not mean that you need to abandon the tasty and tender meat that crucian has. Moreover, the peculiar smell is easily removed by simple marinating.
Marinade filling can be prepared from a mixture of vinegar, herbs and spices. If you do not like vinegar, take an ordinary lemon, cut it in half and squeeze the juice on the prepared carcass of fish. Half an hour of such marinating - and the smell of mud will not remain.
By the way, not every crucian smells of mud, but mostly only gold. Silver carp, fortunately, is deprived of this specific smell.
Each hostess leads the fight against numerous stones in her own way. There is a way in which numerous transverse cuts are made on the surface of the fish, cutting the bones. But in order to not feel the bones, the crucian needs to be very good - before the crunch - to fry. And in the oven it does not always work.
Therefore, it is best to leave the fish in its original form. But at the same time, you need to be sure that it will be a real pleasure for your family members to sort out the crucian carp by bone - in the truest sense of the word. But what a tasty fish it turns out! And how to cook it in the oven - read below.
Crucian carp baked in sour cream with potatoes in the oven
Ingredients:
- fish - 600 g;
- flour - 30 g;
- ghee - 45 g;
- butter - 25 g;
- medium-sized boiled potatoes - 600 g;
- pepper;
- sour cream - 230 g;
- salt;
- cheese - 80 g;
- ground crackers - 30 g;
- greens.
Preparation Method
- Clean the carp, gut. Cut off the head, fins and tail. Wash thoroughly, especially inside. If crucians are large, cut into pieces.
- Sprinkle the carcass with salt and pepper. Roll in flour and fry in butter until golden brown.
- In a separate pan, fry a teaspoon of flour, put sour cream, salt and pepper, mix well, bring to a boil. If lumps form in the sauce, strain it through a strainer.
- In a mold with high sides, pour a little sauce, put the fried fish.
- Place the potato tubers around the fish.
- Pour all over with cream sauce. Sprinkle with breadcrumbs and grated cheese. Place thin slices of butter on top of the breading.
- Put in the oven. Bake at 240 ° until golden brown. Sprinkle the finished dish with herbs.
Crucian carp baked with buckwheat porridge in the oven
Ingredients:
- fish - 500 g;
- flour - 25 g;
- buckwheat porridge - 400 g;
- butter - 40 g;
- eggs - 1-2 pcs .;
- sunflower oil - 35 g;
- cheese - 70 g;
- sour cream - 130 g;
- salt;
- pepper;
- greens.
Preparation Method
- First boil crumbly buckwheat porridge, season it with butter.
- Clean and gut fish. If it is large, then cut it into portions.
- Bread in flour, fry in sunflower oil until golden brown.
- Put the fish on the porridge.
- Hard-boiled eggs cut into slices. Lay on the fish.
- Mix sour cream with salt and pepper. Cover it with fish. Sprinkle with grated cheese on top.
- Bake in the oven at 220-240 ° until a brown crust appears. Sprinkle with greens.
Crucian with soy sauce, baked in the oven
Ingredients:
- fish - 600 g;
- lemon - 0, 5 pcs .;
- seasoning for fish - 4 g;
- soy sauce - 25 g;
- sunflower oil - 40 g;
- garlic - 2 cloves.
Preparation Method
- Clean the fish, cut the abdomen from the anus to the head, gut it. Do not cut off the head, and therefore, be sure to remove the gills, otherwise the fish will turn out bitter. Rinse the carcass well.
- Prepare the marinade by mixing soy sauce, half of sunflower oil, chopped garlic, pepper and seasoning for fish.
- In this marinade, soak the fish for one hour.
- Cover the baking sheet with foil, sprinkle with oil. Put the fish, which also pour oil.
- Place in a well-heated oven and bake until golden brown.
Crucian carp baked with tomato sauce in the oven
Ingredients:
- fish - 600 g;
- salt;
- tomato paste - 20 g;
- onions - 100 g;
- coriander - 5 g;
- garlic - 2 cloves;
- carrots - 100 g;
- sunflower oil - 30 g;
- pepper;
- lemon juice or vinegar - 20 g;
- sugar - 5 g.
Preparation Method
- Clean the fish, gut it, and rinse well under running water. If you cook with your head, be sure to remove the gills.
- Cut onions and carrots into strips. Chop garlic with a knife. Stir vegetables.
- Mix lemon juice (or vinegar) in a dish with tomato paste, sugar, sunflower oil, coriander, salt and pepper.
- In this mixture, marinate the fish, carefully smearing it on all sides and keeping in the refrigerator for one hour.
- Grease the form with oil, fill with vegetables. Put prepared crucians on them.
- Put in a well-heated oven, bake 30 minutes until golden brown appears. Serve on the form.
Carp baked with tomatoes and greens in the oven
Ingredients:
- fish - 600 g;
- tomatoes - 250 g;
- seasoning for fish - 5 g;
- parsley - 1 bunch;
- salt;
- sunflower oil - 30 g;
- lemon juice - 20 ml.
Preparation Method
- Mix sunflower oil, lemon juice, fish seasoning and salt (if seasoning is unsalted).
- Coat the prepared fish with marinade and refrigerate for 1 hour.
- Cut the tomatoes into thin slices, wash the greens, cut off the thick stems.
- Shape a foil cover. Lay the fish. Put the tomatoes and greens inside the fish (you do not need to chop it).
- Water the fish with oil. Put in a well-heated oven, bake until golden brown.
Crucian carp baked in oven in foil
Ingredients:
- crucian - 2 pcs .;
- lemon - 1 pc .;
- onions - 100 g;
- sunflower oil - 35 g;
- carrots - 120 g;
- seasoning for fish - 5 g.
Preparation Method
- Clean the carp, gut, wash. Pour over lemon juice, rub with seasoning for fish. Leave to marinate for 1 hour.
- Onion cut into half rings, carrot - slices.
- Place onions and carrots on a sheet of foil. Put the fish on the vegetables. Put two mugs of lemon on the fish. Pour on vegetable oil. Foil close in the form of an envelope.
- Place sealed crucians on a baking sheet. Put in a heated oven to 220 °. Bake for 15 minutes. Then open the foil and cook it for about another 20 minutes before a ruddy crust appears on the fish.
- Sprinkle the finished dish with chopped parsley or dill.
Mistress to note
Very often there are recipes that offer carp stuffed. Such fish, of course, is tasty, but, given the abundance of large and small seeds, it is still better to put vegetables nearby. After all, when cutting finished fish into portions, the bones will definitely fall into the filling. And if the eater does not notice them, it can choke.
