Carp with rice, baked in the oven
Description
The recipe won't take much time. Good fish—carp—especially if it's just been caught. And if the fish didn't swim in some paid pond, but in the wild, feeding on its natural diet, then it's simply priceless! It's a source of phosphorus and easily digestible protein, compared to meat and poultry. Its taste is also superior. So the tastiest fish is the one straight from fishing. Serve hot.
Instructions
- 1
Step 1
First, let's prepare the rice. Rinse it under running water to remove the cloudiness. Boil until half-cooked. Rinse the mushrooms as well and sauté them in a pan together with chopped onion. Fry until golden brown in vegetable oil. Combine the half-cooked boiled rice with the mushrooms.
- 2
Step 2
Cleaning fresh fish is not easy while it's still alive. So I waited until it fell asleep. Then I scaled it, gutted it, and cut off the head. I thoroughly rinsed the inside of the fish to remove any bile. Next, I rubbed it with salt, pepper, and fish spices. I stuffed the fish with a filling of rice and mushrooms, then additionally coated it with sour cream. I secured the opening near the head with a toothpick to prevent the filling from falling out. Finally, I wrapped the fish in foil and placed it on a baking tray.
- 3
Step 3
I baked the fish in the oven at 180 degrees for an hour. After half an hour, I took the fish out and flipped it over. When you unfold the foil, you should see a nicely browned skin and smell the aroma of a crispy crust. This means the fish is ready.
- 4
Step 4
You don't need to take the fish out of the oven immediately. It can rest inside while the oven cools down, allowing it to finish cooking in its own juices, which continue to develop. This helps bring out the proper aroma that fish releases when cooked in its own juices. Serve the fish on a large platter with lemon slices, fresh herbs, and vegetables.