Carp baked with mushrooms in foil. Carp stuffed with mushrooms, baked in the oven

What could be better than preparing carp caught on your own for the holiday table? Fresh fish is tender and juicy, and most importantly, tasty and nutritious. A simply oven-baked carcass is the dish that is served for dinner, but you can stuff the carp with mushrooms and onions. These ingredients go well together. Guests will be satisfied and well-fed. Therefore, it would be useful to find out how stuffed carp is prepared in the oven with mushrooms.

Carp with mushrooms baked for a festive table

Grocery list

In the process you will need to prepare:

1. Carp - from one and a half to two and a half kilograms.
2. Onions – 250 g (one large or two medium heads).
3. 1/2 lemon.
4. Sour cream – 70 g (2 heaped tablespoons).
5. Mushrooms (in this case fresh champignons were used) – 200-250 g.
6. Sunflower or olive oil – 40 ml (2 tablespoons).
7. Seasoning for fish, salt, pepper to taste.
8. Greenery.

You can add ingredients to the recipe for carp baked in the oven with mushrooms to suit your taste. You can also stuff the fish with potatoes, tomatoes or other vegetables, asparagus or green beans, buckwheat or steamed rice with carrots.

You can add ingredients to the minced meat at your discretion

If the carp was too large, then you can only use its fillet, cut into portioned steaks. You won’t be able to stuff them, but you can make a cap from all the ingredients and sprinkle with finely grated hard cheese, which goes well with any fish. This way, each guest will have an individual dish.

In most cases, carp fish are cooked whole, trying to retain all the juice and flavor in the meat. Therefore, you need to carefully pre-treat the carcass.

Cleaning

The first thing the cook has to do is remove the scales. Here you need to have experience or skill, because it’s not easy to get rid of it. The scales of this fish are not very small, and they will scatter greatly if you simply do not know how to move a knife along the sides of the carcass.

For initial treatment, to avoid the possibility of contamination, you need to use:

• cling film;
• knives of different types;
• a very large grater (capable of cutting plastic);
• paring knife.

Cooking carp stuffed with champignons and baked with vegetables.

A tasty and satisfying dish for a family dinner. White juicy carp meat, saturated with the aroma of spices and a slight taste of lemon, will appeal not only to fish lovers. Baked potatoes, mushrooms and eggplants would be great additions as a side dish. This dish can decorate any holiday table.

Ingredients

• Carp-2kg (cleaned).
• Potatoes-800g.
• Eggplant-1 piece (350g).
• Onions - 1-2 pcs.
• Garlic - 2-3 cloves.
• Lemon-1 pc.
• Bay leaf - 1-2 pcs.
• Salt.
• Freshly ground pepper (I use a mixture of peppers).
• Vegetable oil.

For filling:

• Champignons-500g.
• Onion-2pcs
• Salt.
• Vegetable oil.
• Parsley.

STAGE 1

We clean the carp from scales, remove the entrails and gills. Rinse under running water. Dry with a paper towel.

Peel the garlic and put it through a garlic press. Rub the carp outside and inside with a mixture of salt, garlic and freshly ground pepper. Let's leave the carp for a while while we prepare the filling and vegetables.

STAGE 2

Pour the peeled and washed potatoes with cold water, add a bay leaf, salt to taste and cook until half cooked. Then salt the water from the potatoes.

STAGE 3

Cut the eggplants into half rings 1cm thick, add salt and leave for 10-15 minutes so that the eggplants release their bitter juice. After this, rinse the eggplants under cold water and dry with a paper towel.

STAGE 4

Let's prepare the filling: Peel the onion and cut into cubes. Wash the champignons and cut into small pieces. Set aside a couple of whole champignons for garnish (if desired, add a little salt and lemon juice to the champignons).

Fry the onion in vegetable oil until soft.

STAGE 5

Add the chopped champignons, stir and fry until the liquid has completely evaporated. Salt to taste.

STAGE 6

Peel the onion and cut into cubes. Heat a frying pan well with vegetable oil and fry the onions along with the eggplants for 2-3 minutes. Let's add some salt.

STAGE 7

Place the carp on a greased baking sheet. Let's make oblique transverse cuts in the carp and insert the lemon cut into circles. Place the champignon filling into the belly and add a couple of sprigs of parsley. We chop off the belly with toothpicks.

STAGE 8

Next to the fish, place the potatoes, eggplants and the remaining whole champignons. Pour vegetable oil over everything.

Bake in an oven preheated to 180 degrees for 1 hour.

BON APPETIT!

It turned out very tasty! So, the recipe is carp stuffed with mushrooms, baked in the oven. What is unusual about this recipe is that I did not grease the fish with mayonnaise, as many do, but prepared a mixture of sour cream and flour. And secondly, the dish is usually sprinkled with cheese and left to fry, but then a thick, hard cheese crust forms on the fish. The recipe that I offer you will be slightly different.

For three people I cooked one large fish. First, let's prepare the “minced meat” for the carp. Cutting fresh champignons...

...and onions.

Place the champignons in vegetable oil in a frying pan and fry.

Then add the onion. We simmer everything together for a while.

The filling is ready.

We clean the carp from scales and gut it. I think it's better to trim the fins. Coat the carp with salt and pepper and stuff it with minced meat.

Next, peel and cut the potatoes into large round slices. Add chopped onion into rings.

Salt and pepper the potatoes and onions. Stir to distribute the salt.

Place a layer of potatoes on a foil-lined baking sheet.

We put the carp on top and put the fish and potatoes in the oven. We preheat it to 200 degrees. We time it exactly half an hour.

Carp in the oven

While this half hour lasts, we will prepare the mixture for lubricating the fish. Take 3 tablespoons of sour cream, put it in a ladle and put it on the stove. Heat the sour cream, as soon as the sour cream floats a little, add 1.5 tsp to it. flour and stir quickly. Heat until the mixture thickens slightly. We leave.

The carp stood in the oven for half an hour, take it out, coat it with sour cream and flour mixture, simply apply it over the top of the fish, no need to turn it over. You can also apply the mixture to potatoes. The most convenient way to do this is with a pastry brush. And we send our fish back to the oven for another 30 minutes. After these 30 minutes, we take the carp out of the oven again and now sprinkle it with a layer of grated cheese and return it to the oven for another 20-25 minutes. Once the allotted time has elapsed, take out the baking sheet. That's all, carp stuffed with mushrooms is ready! You can serve, bon appetit everyone!

P.S. I admit honestly, I overcooked the carp in the oven a little, when I had already coated it with the sour cream and flour mixture, put it in the oven and went to put my son to bed, I waited a little longer and ended up overcooking it a little, probably this is a little noticeable in the photo. Next time I will try to prevent this from happening. But it still turned out delicious!

So, today on my menu is carp stuffed with mushrooms, baked in the oven, a recipe with a photo of which was sent to me by our reader from Stavropol Nina Malakhova.

Dishes made from this fish are always a success, and stuffed carp is not only tasty, but also a beautiful dish.

Of course, not everyone likes the fact that the carp is quite bony, but this is a fixable matter, you need to be patient and at the end you will get a fish without bones.

For those who decide to save time, I just want to say that by spending not much more time than usual, you can get a more elegant dish than a simple piece of stuffed fish.

I will present both recipes for your choice, but you choose.

So, stuffed carp with bones.

What products to take

Ingredients:

1.Fish (carp) – 1 piece;

2. Mushrooms (champignons) – 500 g;

3. Onion – 2 heads;

4. Vegetable oil - 2 tbsp. spoons;

5. Pepper, salt - to your taste.

Recipe for carp stuffed with mushrooms

Preparation.

Remove scales from the fish, gut it and wash thoroughly.

Cut the onion and mushrooms into half rings and lightly fry them in a frying pan.

Stuff the carp with filling and sew up the cut on the abdomen.

Preheat the oven to 180°C and cook the fish for about one hour.

The next option is, of course, more labor-intensive, but believe me, it's worth it.

Stuffed carp, boneless

Ingredients:

1.Fish (carp) – 1 piece;

2. Loaf (roll) – 100 g;

3.Milk – 100 ml;

4. Onion - 1 PC;

5. Sweet pepper – 2 pcs;

6.Parsley - one bunch;

7. Garlic – 2 cloves;

8. Vegetable oil - 1 tbsp. spoon;

9. Pepper, salt - to your taste.

Cooking carp without bones

Attention! For those who undertake to cut fish in this way for the first time, it may not be possible to immediately achieve the desired result.

But it doesn’t matter, don’t hang your nose, next time you will definitely succeed.

Wash the fish and remove the scales. Remove the gills and carefully cut along the hump. Slowly, slowly, separate the skin from the bones and meat. As a result, you should only be left with skin with a thin layer of meat, a head and a tail. If you don't want to leave the head, then remove it.

Trim the remaining meat from the bones and puree in a blender. Add the loaf soaked in milk to the resulting minced meat. Chop the onion, garlic and parsley and mix with the minced meat. To stir thoroughly.

Cut the pepper into thin slices and pour it into the minced meat, add pepper and salt. Mix again.

Stuff the carp (fish skin) with the filling and sew up the cut area with thick thread. Preheat the oven to 180°C, grease the fish with oil and bake for about one hour.

Remove the thread from the finished dish and cut it into large pieces.

As you can see, carp baked in the oven, the recipe with a photo of which is presented on this page, turns out to be very tasty.

And if you also prepare it according to recipe No. 2, then your guests will be absolutely delighted!

CARP STUFFED WITH MUSHROOMS, baked in the oven

Ingredients:

Fresh carp weighing 1.5-2 kg
1 large carrot
2 medium sized onions
1 lemon
0.5 kg fresh champignons
sour cream 20-25% fat - amount to taste
spices for fish to taste
Salt to taste
vegetable oil for frying

Preparation

We clean the carp from scales and entrails, remove the gills.
Then rub it inside and out with the juice of half a lemon, salt, fish spices and leave it for a while while the stuffing is prepared.

Cut the peeled onion into small pieces.

Grate the peeled carrots on a coarse grater.

Cut the mushrooms into small pieces.

Heat the oil in a frying pan and, stirring, fry the onion until light golden brown. Then add carrots and mushrooms. Mix everything well and fry over medium heat without covering the pan.
The ingredients should have a slightly golden crust, but it is important not to overcook them, as this will spoil the taste of the dish.

Place the prepared minced vegetables with a spoon inside the carp. Take a needle with a white cotton thread and sew the belly of the fish tightly so that the contents do not leak out during the baking process (if it leaks out, the fish will turn out a little dry).
Then, using a sharp knife, we make cuts on both sides on the back of the carp, cut the remaining half of the lemon into semicircular slices and place them in the cuts.
Lubricate the fish thoroughly on all sides with sour cream and place on a baking sheet.

Place the baking sheet in an oven preheated to 180°C and bake for about 1 hour.
During the baking process, you need to additionally grease the fish with sour cream a couple of times. To do this, you will need to use a tablespoon so as not to burn your hands.

NOTE.

Carp meat is very tender, tasty and does not contain too many bones. It contains many minerals that are beneficial for our body, incl. for the thyroid gland and for the digestive system.

Our stuffed carp, baked in the oven, is ready.
Let it cool, then very carefully remove it from the baking sheet and place it on a beautiful dish. Using scissors and tweezers, remove the threads and decorate to your liking.
For example, you can decorate with pieces of vegetables - fresh cucumbers, bell peppers, tomatoes.
The fish itself can be decorated with mayonnaise or thick sour cream with additives, using either a special pastry syringe, or cutting off the corner of a mayonnaise package or a plastic bag (plastic file) with scissors, into which we pour a little mixture for decoration.
Then we'll serve it right away!

CARP baked in the oven with vegetables and mushrooms

Ingredients:

Fresh carp, weighing 1-1.2 kg
2 bell peppers (red and yellow)
2 onions
1-2 carrots
400-500 g fresh champignons
1 lemon
1 bunch of dill
salt and pepper - to taste

Preparation

Rub the gutted and cleaned carp with salt and pepper inside and out.
Cut half a lemon into semicircular slices.
On one side of the carp we make small cuts at an angle of 45 degrees and insert lemon slices into these cuts.
Stuff the fish with 1/3 of a bunch of dill. There is no need to chop the dill; we use whole sprigs.
Clean the champignons, put them in a saucepan, add the remaining half a lemon cut into pieces, add hot water, bring to a boil and cook for 5 minutes. Drain in a colander. If the mushrooms are large, you should cut them into halves or quarters; leave the small ones whole.
Cut the onion into rings, carrots into slices, and pepper into strips. First fry the onion in melted or vegetable oil until transparent, then add the carrots and fry for 5 minutes, then add the pepper and fry for another 5 minutes, then add the mushrooms and fry for another 5 minutes.
Place the remaining dill in the middle of a greased baking dish and place fried vegetables and mushrooms on the sides.

Place the fish on top of the dill, with the lemons inserted facing up. Sprinkle the fish with vegetable oil or brush with sour cream.

Place in preheated to 180 degrees. Place in the oven for 20 minutes, then increase the temperature to 200-220 degrees. C and bake for another 10 minutes.
We'll serve it hot.
The fish and vegetables taste very good!