The river carp is rightfully considered the king among freshwater fish. Its meat is not only juicy and gentle, but also very useful. Many hostesses will completely ignore this delicious fish due to abundant damnation. Try to cook stuffed carp - in this fish masterpiece you will not find any single bone!
1
For stuffing, choose fresh large carp weighing 1.5-2.5 kg. When buying a fish, pay attention to the following points - a quality carp Zabra will be bright pink or scarlet, eyes - transparent and slightly convex, leather - holistic, dense and elastic, scales - brilliant and uniformly covered with mucus. The presence of damage and bruises on the adhesive, an unpleasant specific smell and stickiness - the main signs of the spoilness of the fish.
2
To prepare stuffed carp, you will need such ingredients:
carp - 2 kg;
Onions - 2 pcs (1 pcs - for filling, 1 pcs - for mushroom roasted);
Leek-shallot - 3 pcs;
Nuts (walnuts, peanuts or hazelnuts) - 20 g;
Solid cheese - 30 g;
champignons - 3 pcs;
White dried bread - 100-120 g;
Milk - 0.5 st;
garlic - 1 teeth;
carrots - 1 pc;
Parsley root - 1 pc;
grated fresh ginger - 1 tsp;
Fish broth - 0.5 st;
Tomato paste - 1.5 tbsp.;
parsley greens;
olive oil.
3
The first stage is the preparation and cutting of the carp. Fish well rinsed under cold water, clean from scales, cut the gills, top fin and tail tips. A sharp knife neatly make longitudinal cuts on both sides of the ridge (move from the head to the tail). Then remove the ridge from the carp - first cut it with the kitchen scissors as close as possible to the head, then in the tail part.
4
After that, carefully remove the gallbladder from the fish and the remaining insides. Be sure to clean the inside of the carcass from a dark film (otherwise the cooked fish will be patched). Rinse the carp again and dried with a paper towel. Next, the spoon neatly scream meat from the carcass and remove the remnants of the fillet from the cutting ridge. Then, inside, cut the sharp parts of the fins and set aside the formed fish "stocking".
5
Now proceed to cooking the filling. Discarded carp meat cut into pieces, put into the appropriate container and send for 30-40 minutes to the refrigerator. In the meantime, dried white bread (bug) Soam in warm milk, crushed onions and mushrooms fry on olive oil to light goldenness. Next, fish meat, a crude bulb, a bun, solid cheese, nuts and a root mushroom mass twice check through the meat grinder. Cooked stuffing thoroughly mix, season with salt and pepper.
6
Next action - carp stuffing. In order for the fish it is more convenient to stuff, make several stitches near the head (you can use a special culinary or conventional durable thread of light color). Carefully fill in the fish "stocking" with stuffing, after which it is screwed to the end. The main thing is not to overdo it with minced meat, otherwise the carp skin can burst. With the same purpose, make a 2-3 small puncture with a needle on each side of the fish. In order to preserve the suction and aroma of carp as much as possible, bake it in the "sleeve" (do not forget to make a small incision at the top of the package). Send the prepared fish into the heated oven (180-190 degrees) for 40-60 minutes. For 10-15 minutes before readiness, cut the sleeve so that the carp is shred up.
7
Last barcode - cooking sauce. Carved ridges and large rib bones pour with a small amount of cold water (no more than 2/3 glasses) and bring to a boil. To the boiling broth, add carrots and parsley root sliced \u200b\u200bwith small slices. The crushed bow-shallot fry until goldenness on the heated olive oil. Add tomato paste to bows, chopped garlic, grated ginger, salt and pepper. The resulting mass fill with the leaky fish broth and drive 2-3 minutes. Before serving the dish, add chopped green greenery into the sauce.
Delicious and fragrant stuffed carp will certainly conquer the hearts of your relatives and loved ones and become a real festive star.
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