Carp has a tender meat that has a sweetish taste, for which many gourmets appreciate it. Like any other fish, it is healthy and not too high in calories. Braised carp is popular all over the world. Recipes for this dish, there are several dozen. The most well-known options that involve stewing fish in sour cream, with vegetables. These products make it delicate, fragrant and even more delicious.
Cooking Features
Knowing a few important points will help the cook to put out the carp so that the ready dish will be enjoyed by almost everyone and even the fastidious gourmets will be pleased with it.
- It is advisable to buy Karp alive. Then it will be guaranteed fresh. Fresh fish dishes are the most delicious.
- If there is no opportunity to purchase fresh carp, carefully inspect the fish before buying. Muddy eyes, dark gills, spots, mucus on the scales should stop you. If the carcass is sold without a head, this is a reason to be wary. It is for it that determine the freshness of the fish, it is likely that they removed it in order to mislead customers.
- Carp smells a bit of mud, few people like it. Lemon, spicy herbs, onions, carrots, garlic will help to beat off the smell and make the dish fragrant. Sour cream also copes well with this task.
- Before cooking, carp should be scaly, remove entrails, eyes, gills. The head and tail should be cut off only if the fish do not fit in the pan or in the form. Often carp is stewed with steaks, sometimes only fillets are used for this purpose.
- If you have damaged the gall bladder during the processing of the fish, you should clean it up thoroughly and sprinkle it with salt so that it will not burn.
- Some housewives do not cook carp just because it is bony. This problem is solved. It is enough to make frequent diagonal cuts on his back before cooking. The bones will be crushed, after heat treatment they will become soft, and carp will be pleasant and safe.
The cooking technology for stewed carp may be different. Before stewing, it is often fried, so that it is tastier and more appetizing. You can stew in a frying pan, in an oven, a slow cooker. The preparation time and sequence of actions depend on the specific recipe.
Carp stewed in sour cream
Composition:
- carp - 1 kg;
- onions - 150 g;
- sour cream - 0, 25 l;
- water - 120 ml;
- lemon - 1 pc .;
- salt, seasoning for fish - to taste;
- flour, vegetable oil - as required.
Method of preparation:
- Prepare the carp by cleaning and gutting, cutting off the head and tail.
- Squeeze juice out of half a lemon, cut the rest of the fruit into thin semi-circular slices.
- Rub the carp inside and out with fish seasoning and salt. Sprinkle lemon juice on all sides. Cover with lemon pieces, put some of them in the abdomen. Leave to marinate for 20-30 minutes.
- Heat oil in a pan.
- On the back of the carp, make a series of diagonal cuts. Cut it into steaks. Breast them in flour and place in a pan with boiling oil.
- Fry brown crust on all sides.
- In a separate pan, fry the onion, put it into pieces of carp.
- Dilute sour cream with water, salt and pepper, mix with herbs to taste. Well suited thyme, parsley, dill.
- Fill the fish with sour cream sauce.
- Reduce heat, cover with a frying pan.
- Stew 10 minutes after sour cream boils.
Carp stewed in sour cream, served most often with a side dish. It is in harmony with potatoes, rice, vegetables. For the same recipe, you can put out carp in sour cream entirely. But to do it better in the oven, preheating it to 180 degrees beforehand. Fried carp, put in the form, put in the fried onions, cover with sour cream sauce and place in the oven for 20-30 minutes.
Carp stewed with vegetables
Composition:
- carp - 1 kg;
- carrots - 150 g;
- onions - 100 g;
- beets - 150 g;
- water - 0, 25 l;
- allspice peas - 3 pcs .;
- bay leaf - 2 pcs .;
- vegetable oil - 40 ml;
- salt, sugar, spices - to taste.
Method of preparation:
- Peel the carp and cut it into fillets. Thin areas in the back area, where there are especially many small bones, cut off with a knife. Fillet cut into medium-sized pieces.
- Remove onion peel. Rinse it, add water and bring to a boil. Boil for 2-3 minutes, remove from heat. When the decoction has cooled, strain it.
- Cut onions into small rings or small rings.
- Scrape and circle the carrots.
- Peel the beets, cut into 4 parts, cut into thin slices.
- Pour oil on a pan or in a cauldron, put half of vegetables on it in layers. The first layer is desirable to put carrots, the second - beets, the third - onions.
- Pepper, salt the carp fillet, put it on a vegetable pillow. You can add some sugar.
- Spread the remaining vegetables, alternating them in the same order so that the onions are on top.
- Pour broth with onion peel - it will give the dish a delicious shade.
- Put on medium heat. When the liquid boils, reduce the intensity of the flame. Add peppercorns, laurel leaves. Simmer on a low heat under the lid for 2 hours, if necessary, topping up with water.
The dish can be prepared according to this recipe and in the slow cooker. Water in this case, you need to take a half to two times more. Use the program "Quenching". This will allow the owner to go about her business while the carp with vegetables is stewed for dinner. The dish is easy, suitable for those who want to lose weight. Garnish to it is not required.
Carp stewed with vegetables and tomato paste
Composition:
- carp - 1 kg;
- onions - 150 g;
- tomato - 150 g;
- carrots - 150 g;
- sweet pepper - 0, 25 kg;
- fresh parsley - 100 g;
- tomato paste - 40 ml;
- pepper paste - 20 ml;
- salt, spices - to taste;
- garlic - 4 cloves;
- vegetable oil - as required.
Method of preparation:
- Karp carp steaks, sprinkle them with salt and spices, leave for 20 minutes.
- Chop parsley finely.
- Pepper free from seeds, cut into quarters rings.
- Cut the onion into thin half-rings.
- Carrots, peeled, coarsely grated or cut into small cubes.
- Cut the garlic cloves in half.
- Heat the oil in a pan, fry the garlic cloves in it for 5 minutes.
- Remove the garlic, put the pieces of fish into the boiling oil. Brown them on all sides.
- Heat a new batch of butter in a separate pan. Put onions and carrots in it. Fry until golden brown.
- Tomato boil the water, peel, cut into cubes.
- Add peppers and tomatoes to vegetables, simmer vegetables for 5 minutes.
- Mix the tomato paste with pepper, dilute with an equal amount of water.
- Add to vegetables, bring to a boil.
- Transfer the carp pieces to the vegetables. Cover the pan with a lid. Simmer on low heat for 10-15 minutes. 5 minutes before cooked add parsley, bay leaf, pepper. Salt lightly if necessary.
Carp stewed with vegetables in tomato sauce can be served with or without garnish. It will be delicious and as a cold snack.
Carp stewed with mushrooms
Composition:
- carp - 1 kg;
- onions - 0, 2 kg;
- marinated mushrooms - 0, 2 kg;
- dry white wine - 0, 3 l;
- vegetable oil - 80 ml;
- chopped almonds - 50 g;
- salt, spices - to taste;
- vegetable oil - as needed;
- flour - as required.
Method of preparation:
- To clean the carcass of a carp, if necessary, after removing the head and tail, rub it with salt and pepper.
- Drain marinade from mushrooms.
- Cut onions into rings or half rings.
- Karpa carve in flour, fry on both sides, giving 5 minutes each.
- In a clean skillet, fry the onions to a golden hue and place the fish on it.
- Place mushrooms on top.
- Pour wine.
- Put on a slow fire and simmer for 20-25 minutes. Sprinkle with chopped almonds a few minutes before cooking.
It is recommended to serve the dish prepared according to this recipe with potato pancakes.
Braised carp is tender and fragrant. Many recipes for this dish allows you to find the option that best meets the preferences of the hostess.
