Carp represents the carp family. A distinctive feature of this fish is its extremely fast growth. And the larger the caught individual, the less will be the number of bones in the meat.
The fleshy carcass of carp is a godsend for the cook. The texture of its meat is very tender, and the taste is very rich and slightly sweet.
For this, this species is very much loved and appreciated, both in haute cuisine around the world and in home cooking.
Almost every housewife knows how to cook carp in the oven.
But how to cook carp caviar at home is a more delicate, but simple process, the secret of which will be revealed a little later.
It is better to approach the question of how to cook carp for a regular home dinner or for a festive table from the point of view of your own preferences.
This fish is unpretentious in cooking - it can be fried, cooked as a first course, baked on an open fire or in the oven.
Everything is limited only by the imagination of the chef. Regardless of the method chosen, the meat will always be very juicy.
The main condition is the use of fresh fish.
Carp has a fairly low calorie content, which makes it a favorite in dietary cuisine.
About how much to cook carp in the oven or how to make cutlets out of it, you can learn the following four delicious recipes. But first, let's talk about the features.
The subtleties of cooking carp
The meat of this river dweller can give off the smell of mud. There are several ways to deal with it:
on a preheated pan, before you start frying the carp, drip a few drops of lemon juice or sprinkle the fish itself with it;
for 1.5-2 hours, place the butchered carcass in water with a small amount of ground pepper, bay leaf and a tablespoon of vinegar;
soak the prepared carcass in milk with the addition of spices to taste.
The milk will also keep the fish fibers from falling apart during the cooking process.
Carp fish soup recipe with rice
One of the most popular dishes among fishermen is, of course, fish soup.
Carp is great for making fish soup.
Due to the fact that the fillet of this fish is ideal for baking or frying, the tail and head are mainly used to make soup.
The broth turns out to be quite rich. There should be no problems with how to cook an ear from a carp. Everything is extremely simple.
Required Ingredients:
- head and tail from the carcass of a carp - 1 pc.;
- water - 2.5 l;
- medium potatoes - 4 pcs.;
- onion - 1 pc.;
- medium carrot - 1 pc.;
- rice - 100 g;
- bay leaf - 1 pc.;
- garlic - 2-3 cloves;
- fresh dill - 1 bunch;
- vegetable oil - 2 tablespoons;
- salt - 1.5-2 tsp;
- spices to taste.
Cooking method:
1. Broth: Place tail and head in a large pot or pot and cover with water. Put on high heat, bring to a boil, removing the foam in the process. 2. After 15 minutes, add bay leaf, salt, switch to low heat and cook until tender for about an hour. 3. At this time, vegetables are being prepared: peel carrots and onions, cut into medium cubes. Fry in a hot frying pan with the addition of vegetable oil until golden. 4. Peel potatoes and chop coarsely. 5. Ready broth must be filtered. Add chopped potatoes and washed rice to it. 6. After 10 minutes, finely chopped dill and roasted vegetables are added. Boil the broth for another 7 minutes. 7. At the end, seasoning to taste and finely chopped garlic are added to the ear.Baked carp with ginger
There are many ways to cook fish in the oven.
The addition of spices and herbs gives it a great taste.
And there is no better way to preserve all the nutrients and trace elements than cooking carp in the oven in foil.
The foil also allows you to reduce cooking time and save it on cleaning the oven.
Only the process of cleaning the carcass is considered time-consuming.
Required Ingredients:
- a large carcass of carp - 1.5-2 kg;
- butter - 55 g;
- small fresh ginger root - 1 pc.;
- dill - 1 bunch;
- ground allspice - optional;
- salt - 2 tsp
Cooking method:
1. Carp must be carefully cleaned of scales and butchered, carefully gutted and removed fins and head. 2. Rinse carcass well. 3. Grate the prepared fish with salt from the outer and inner sides and pepper. 4. Finely chop the ginger into half rings, finely chop the dill. Stir ingredients into slightly melted butter. 5. Put the prepared carcass on a double layer of foil and place the ginger filling in the abdomen. Wrap it carefully in foil. 6. Preheat the oven to 190 degrees Celsius and bake the fish for 25 minutes, no more. 7. It is necessary to carefully open the foil, preventing the accumulated broth from pouring out, and leave the fish in the oven for another 5 minutes.Carp cutlets in tomato sauce
Cooking carp cutlets is very simple.
Adding tomato sauce will give them an incredible piquancy, make them more saturated and juicy.
Ideally served with mashed potatoes, sprinkled with fresh herbs.
Required Ingredients:
- carp - 1.5 kg;
- onion - 3 pcs.;
- chicken egg - 2 pcs.;
- tomato paste - 1 tbsp;
- cilantro - 1 bunch;
- parsley - 1 bunch;
- green onions - 1 small bunch;
- thyme - 1 tsp;
- sunflower oil - 2 tbsp. (for a baking sheet and frying);
- salt, spices - to taste.
Cooking method:
1. Fresh fish must be cleaned and cut. Rinse and remove bones. 2. Cut the resulting carp fillet into medium pieces and chop together with a part of the peeled onion in a blender or with a meat grinder. 3. Add eggs, half of finely chopped greens, salt and spices to taste in minced meat. To stir thoroughly. 4. Send the minced meat to the refrigerator for 30 minutes. Next, you need to form cutlets and put them on a baking sheet greased with vegetable oil. 5. Bake in a preheated oven at 210 degrees Celsius for 20 minutes. 6. Cut the second part of the onion into small cubes and fry in a pan until golden brown. 7. Dilute tomato paste in a glass of water and pour into fried onions. Simmer covered for 5 minutes. After that, add the remaining greens and simmer for a couple more minutes. 8. Transfer the finished cutlets to a baking dish and pour the resulting tomato sauce. Bake for 30 minutes at 180 degrees.Soufflé from carp caviar
Caviar is a real delicacy for gourmets.
Carp caviar is not only tasty, but also incredibly useful for the body.
It is rich in vitamins, lecithin and contains as much as 30 g of protein per 100 grams of net weight. Another big plus is that it is affordable and not very expensive.
There are many recipes for its frying, salting. How to cook carp caviar in the most sophisticated way is described in the recipe below.
Required Ingredients:
- carp caviar - 500 g;
- chicken egg 2 pcs.;
- onion - 1 pc.;
- butter - 1 tbsp;
- breadcrumbs - 1 tbsp;
- salt and spices - to taste.
Cooking method:
1. Caviar must be washed and the film removed from it. 2. Separate whites from yolks. Beat egg whites separately with a pinch of salt until light foam. 3. Mix caviar with yolks, salt, spices and butter. 4. Grate the onion and add to the caviar mixture. 5. Gently fold egg whites into the mixture. 6. Grease a baking dish with butter and sprinkle evenly with breadcrumbs. 7. Put the caviar mixture on top so that there is free space to the edges of the form. 8. Preheat the oven to 180 degrees and bake the soufflé for 20 minutes. 9. Before serving, the souffle must be removed from the mold. 10. Carp is a versatile ingredient that pairs perfectly with a wide variety of foods.Change your usual taste of dishes with these wonderful and simple recipes.
