Stuffed carp baked in the oven
Description
Carp can delight you with its delicate flavor. Its only drawback is the numerous small bones. However, if you make cuts on the fish and sprinkle it with salt, you can overcome this issue. The salt and high temperature will dissolve the small bones.
Instructions
- 1
Step 1
1. Clean the carp, remove the innards and rinse thoroughly. Squeeze lemon juice and rub the carp with the juice both inside and outside. Also season the fish with salt, pepper, and fish spices. Let it sit and marinate.
- 2
Step 2
2. Peel the onion and carrot. Slice the onion into half-rings. Grate the carrot on a grater. Finely chop the mushrooms. Heat oil in a frying pan and sauté the onion. Add the carrot. When the carrot becomes soft, add the mushrooms. Cook over medium heat until the mushrooms are partially done.
- 3
Step 3
3. Smear the inside of the carp with sour cream and firmly fill it with stuffing. Sew up the fish's belly with thread. Of course, you could secure the belly with toothpicks, which is faster. However, I'm afraid all the juices might leak out. Make deep cuts on the fish's back. Generously coat the fish with sour cream and place it on a baking tray. Slice the lemon into thin pieces and tuck them into the cuts.
- 4
Step 4
4. The carp will bake in the oven for about one hour. It's best to preheat the oven to 180 degrees. During baking, take the fish out twice and brush it with sour cream. Serve the fish with fresh vegetables. It's both beautiful and delicious.