There are a lot of options for cooking carp in the oven in the foil.
Fish can be baked with whole carcass, laying oranges in the abdomen or stuffing with beans.
Divide into fillets and form rolls from it.
Minced fish cutlets will please children if you show a little imagination when serving.
Dishes baked in the oven in foil are prepared in their own juice and are much juicier and softer than those cooked in a pan.
Such dishes can rightfully be considered dietarysince they are prepared without the addition of oil or animal fats.
Carp in the oven in foil - the basic principles of preparation
• It is better to take carp not frozen, but fresh. Fresh carp always have dense, elastic meat. Gills of bright red color and convex transparent eyes.
• When choosing a fish, pay attention to the width of the back immediately after the gill covers; the larger it is, the fish is usually fatter.
• Many people try to choose a mirror carp; in fact, the fish is no different in taste, if the price is much higher, you should not overpay.
• The scales are cleaned from the selected fish, it is very convenient to use a tablespoon for this, tracing it along the fish with the convex side up. The removed scales will not fly apart. Gills are removed from the head, washed thoroughly under running water, while removing film residues, and then proceed according to the described recipe: divide the fish into fillets, cut them into pieces or twist through a meat grinder.
• Foil is best taken thick to avoid accidental damage. The broken integrity of the foil packaging can lead to leakage of juice, as a result of which the taste of the dish, its required consistency will change, and the carp itself will turn out to be hard and dry.
• If you do not find thick foil, use double packaging.
• It is best to line the foil on the mold with the shiny side up, since the matte side draws heat, and the shiny one retains it.
• The aroma and taste of carp in the oven in the foil will give a special flavor to the seasoning, ideally combined with fish dishes: basil, cloves, tarragon, rosemary, savory, saffron.
Baked carp with oranges in the oven
Ingredients:
• carcass of large carp;
• nine tablespoons of honey without a slide;
• large onion;
• ground coriander - 1 tsp;
• 50 grams of butter;
• two medium oranges.
Cooking method:
1. On the outer surface of the carcass of the carp gutted, cleaned and washed under water, make cross-shaped incisions with a knife at a distance of at least three centimeters from each other. Rub the fish well with spices and salt on all sides.
2. Fry the onion, chopped into small pieces, in a frying pan in butter until golden brown. Add honey, sunflower oil and, having thoroughly mixed, continue to simmer another four minutes.
3. Put the onion in a separate clean dish and cool.
4. Cut the washed oranges into thin rings and lay them in the abdomen of the gutted carp. Remember to set aside a few orange rings in advance to decorate.
5. In a form lined with food foil, put the carcass stuffed with oranges, cover the fish carcass on all sides, and cover with foil on top, put the bake on the oven for half an hour with an air temperature of 180 degrees.
6. Uncover the top layer of foil and let the oven bake under the grill for another five minutes.
7. Decorate the cooled baked fish with the delayed rings of orange and serve.
Roasted carp in a foil baked with beans
Ingredients:
• 400 grams of red beans;
• four carcasses of medium-sized carps;
• three small onions;
• 250 grams of "Russian", or similar hard cheese.
Cooking method:
1. Soak the beans overnight in cold water.
2. Put the soaked beans in a pan and set to cook until tender.
3. Peel the onion from the husk, cut into small pieces, mix with the cooled boiled bean and start with the mixture prepared, pre-grated with large salt, carcasses of fish.
4. Put the carps stuffed with beans on the foil, pre-lubricating it with sunflower oil, sprinkle with coarsely grated cheese and put in the oven for half an hour to heat the bottom and top from 160 to 180 degrees.
5. Then open the foil and continue cooking only with lower heat for twenty minutes.
Carp roll in the oven in foil
Ingredients:
• two carps weighing less than a kilogram each;
• one raw chicken egg;
• 160 grams of wheat flour;
• a mixture of salt and ground black pepper.
Cooking method:
1. Carefully divide the cleaned and gutted fish into a fillet, beat off lightly, rub with a mixture of seasonings and leave to soak for twenty minutes.
2. In a separate container, beat the egg with the addition of black pepper and salt.
3. Dip the fish fillet in an egg, roll in sifted flour, roll and roll tightly with food foil.
4. Place the foil wrapped fish rolls in a mold or on a baking sheet and place in the oven with an air temperature of 200 degrees for forty minutes.
Carp in the oven in foil on a vegetable pillow
Ingredients:
• Carp carcass weighing at least one kilogram;
• two peppers of Bulgarian sweet pepper of different colors;
• three heads of onion salad;
• 600 grams of fresh champignons, can be frozen;
• two small carrots;
• a small lemon;
• a bunch of young, fresh dill.
Cooking method:
1. Take a whole peeled and gutted fish, grate inside and out with spices, chosen to taste, and salt. On the one hand, make several transverse cuts on the surface. When making cuts, do not hold the knife perpendicularly, but at an angle of about 45 degrees.
2. Sprinkle lemon over boiling water, cut across into two parts and cut one of them thinly into half rings. Then insert the half rings of lemon into the cuts on the fish, and in its abdomen lay a couple of branches of dill.
3. Pour water into a small saucepan, add the rest of the lemon, cut into small pieces, and boil. Put the mushrooms cut into slices in hot water, bring to a boil and boil over medium heat for five minutes. Drain and discard the cooked mushrooms in a colander.
4. Prepare the vegetables: cut the carrots thinly into slices, chop the bell pepper in a small stripe, and cut the onion into rings.
5. In a skillet with a thick bottom, warm the melted butter well, put the onions and fry until transparent, add the carrots and continue to fry for another five minutes, add chopped peppers, mushrooms, and fry until vegetables are ready, for about seven minutes.
6. Spread foil on the bottom of the baking dish, grease it with oil, and put the remaining dill in the middle. On both sides, spread the mushrooms fried with vegetables, and on the dill, lay the fish upside down with the side stuffed with lemon.
7. Lubricate the top of the fish with sour cream or vegetable or olive oil, wrap the foil by pinching the edges well, and remove the fish form in the oven, heated to 180 degrees.
8. When twenty minutes have passed, raise the temperature in the oven to 200 degrees and bring the fish to readiness, baking for another fifteen minutes.
Baby cutlets from carp in the oven in foil - "Chupa-chups"
Ingredients:
• Carp carcass weighing 1,800 kg;
• one large-sized carrot;
• two large heads of white onions;
• two chicken eggs;
• two small pieces of stale loaf;
• milk.
Cooking method:
1. Put the bread in a bowl, fill with milk and leave for ten minutes.
2. Remove the skin from the gutted peeled carp, remove the head, separate the fillets from the bones and grind them together with a loaf soaked in milk in a meat grinder. Before you grind bread, squeeze it well with your hands.
3. Pour a little vegetable oil into the pan, put onion chopped into small pieces with a knife, grated carrots and sauté over medium heat until cooked.
4. Put the cooled passerized root vegetables to the minced meat, add salt, loosened eggs and knead the minced meat, beating it on a cutting board. Since children's cutlets, spices do not need to be added.
5. With your hands moistened with water, use a spoon to form small round cutlets and stick a wooden toothpick or a broken skewer in half into each cutlet.
6. Cut the foil into squares, the size of the side is sixteen centimeters, grease with oil and wrap the patties with it, wrapping the edges of the foil around the toothpick.
7. In a dry frying pan, put the balls wrapped in foil up with toothpicks and fry over high heat for one minute.
8. After heating the oven to 200 degrees, put a frying pan with fish cakes in it and bake for half an hour.
Carp in the oven in Arabic foil
Ingredients:
• one and a half kilograms of carp;
• seven cherry tomatoes;
• one hundred grams of raisins;
• a quarter cup of dried apricots;
• 100 grams of pitted prunes;
• half a glass of walnut kernels;
• half a glass of almonds, peeled;
• 2 tbsp. l olive oil;
• one and a half tablespoons of refined sunflower oil;
• half a lemon;
• a mixture made from white and black ground peppers, curry, paprika and salt.
Cooking method:
1. At the carp cleaned of scales, separate the head and, without cutting the abdomen, gut the carcass. Rinse under running water, removing film debris and trimming the fins.
2. Cut the carp into small portions, sprinkled with freshly squeezed lemon juice and roll in a spicy mixture, fry the fish in a pan with heated vegetable oil, over high heat until half cooked.
3. In a clean frying pan in olive oil, fry chopped walnut kernels and finely chopped dried fruits.
4. With the cooled fruit mixture, stuff the pieces of fish and put them on a baking sheet lined with foil. Before spreading stuffed carp, grease the foil with vegetable or olive oil.
5. Cover the fish with foil, wrapping its edges well at the joints.
6. Put the bake in the oven at 220 degrees for twenty minutes.
7. In several places, pierce the tomatoes and fry them in a frying pan in calcined oil.
8. Open the oven, partially expand the foil and, laying the fried tomatoes to the fish, put the pan back. Bring carp in the oven in foil until cooked.
Carp in the oven in foil - tricks and tips
• It will be much easier to remove the scales from the carp if you rub it well with salt before cleaning.
• When baking, the fish will not curl if several small incisions are made on its skin.
• A special aroma for cutlets made from minced fish will give a sautéed onion.
• If you add boiled chilled fish to fish cakes baked in the oven, the cakes will be more magnificent. You can also add a little fat, butter or margarine to the minced meat.
• In order not to damage the foil while cutting the fish, remove all the fins.
• If there is no thick foil, you can wrap the carp in several layers of thin, but you should adhere to the following rule: do not lay sheets on top of each other, wrap in turn.
• If, while cleaning and gutting, the fish accidentally crushed the gall bladder and the bile spilled out, the fish should be thoroughly washed under a tap and sprinkled with salt, let the fish stand for fifteen minutes and rinse again.
