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Baked carp in foil: how to bake in the oven? Video
Even a large number of small bones can be forgiven for the extraordinary tenderness and juiciness of carp meat. Bake it in foil with vegetables for a festive table, preserving all the useful properties and emphasizing the pleasant sweetish taste of the fish, and your family and guests will appreciate your culinary talent.
Preparing carp and cutting vegetables
Dish ingredients:
- 1 carp weighing 1 kg without scales and offal
- 3 young potatoes
- 1 carrots
- 1 bulb
- 1 pepper
- 1 large thin-peeled lemon
- 50 g parsley
- white and black ground pepper
- salt
- vegetable oil
Wash the carp under cold running water, inside and out, to remove mucus, and place it on a board. Rub the fish on all sides with 1 tsp. without a slide of salt and 1/4 tsp. black and white peppers. Transfer it to an oval bowl or plastic container and let sit for 1 hour. After 50 minutes, cut the potatoes, carrots and lemon into thin slices, and the onion into half rings. Peel and cut into rings. Rinse the parsley, discard in a colander, then chop the herbs very finely. Put it in a bowl, sprinkle a pinch of salt and two peppers, mix and mash well with a spoon or crush.
Stuff the prepared carp with herbs and place inside the largest circles of lemon from the middle of the fruit. Make transverse cuts on the top side of the carcass, about 3 cm apart. This will help to cut the deliciously cooked fish beautifully, besides, it will cook faster and will be better saturated with the smells of seasonings and vegetables.
Roasting carp with vegetables in foil
If necessary, use a second sheet of silver paper, but do so so that the foil can be opened slightly without letting the juice spill into the mold.
Line a deep baking sheet with a sheet of cling foil. Brush with vegetable oil and layer half of the chopped vegetables in layers: first the potatoes with carrots, then the onions and bell peppers. Carefully place the carp on this “pillow” so that the filling does not fall out, and cover it with the remaining vegetables in the same order. Wrap the foil into a bundle.
Preheat oven to 220 ° C and place a baking sheet with carp and vegetables in it for 40 minutes. Remove it using the oven mitts and open the foil. Bring the pan back to heat and cook for another 5 minutes to brown the fish a little. Do not rush to serve it immediately, leave to cool slightly for 5-10 minutes. Then carefully peel off the top layer of delicious baked vegetables, pry the carp with a wide spatula and, holding the head with a fork, transfer it to an oval dish with a thick bottom. Spread the potatoes, carrots, onions and peppers around. Insert the remaining lemon slices vertically into the incisions on the fish.