Baked crucian carp with rice and mushrooms
Description
The recipe won't take much time. Crucian carp has many small bones. To prevent them from being bothersome while eating, make frequent cuts all over the fish before baking. Marinate it in sour cream. For the filling, use rice, onion, mushrooms, and sun-dried tomatoes. Serve hot with fresh herbs and a vegetable salad.
Instructions
- 1
Step 1
Gut the fish, clean it, remove the fins, and rinse under cold water. Make frequent diagonal, crosswise cuts on both sides of the fish body.
- 2
Step 2
Season the crucian carps with salt and pepper, and coat them with sour cream. Let them marinate for 1 hour.
- 3
Step 3
Wash and peel the onion. Rinse the mushrooms and dry them. Rinse the rice in several changes of water until the water runs clear.
- 4
Step 4
Rinse the rice with water (1:2 ratio), add salt, cook until half-done, then drain in a sieve.
- 5
Step 5
Chop the onion and sauté in heated oil until golden brown. Slice the mushrooms, add them to the pan, fry, then season with salt and pepper. In a bowl, combine rice, mushrooms, onion, and sun-dried tomatoes.
- 6
Step 6
Fill the carp bellies with the stuffing. Place them on a baking sheet and spray with vegetable oil. Bake in the oven at 180°C for 40-45 minutes.
- 7
Step 7
Can be served.