Carp is one of the few fish that has remained not only affordable, but also popular on our tables to this day. Since ancient times, carp was served on tables in baked form, and we recommend you to enjoy delicious fish straight from the oven, however, in modern times. About the recipes of carp baked in foil read on.
Carp in foil - recipe
Ingredients:
- carp fillet - 500 g;
- leaves of young spinach - 2 handfuls;
- red onion - 40 g;
- cherry tomatoes - 200 g;
- Spinach sticks - 4 pcs .;
- lemon - 50 g;
- olive oil.
Preparation
After bringing the temperature of the oven to 200 ° C, we are going to prepare the fish. We clean the carp fillets from scales and bones, if any, place a slice of fillet on a double sheet of foil, pre-laying a pillow of spinach leaves under the fish. Season the carp and spread over the slices of red onions, cherry tomatoes and twigs of thyme. We close the envelopes with the fish from three sides, and pour the lemon juice into the remaining hole. Seal the envelope and place it in the oven for 20 minutes. Carp with lemon in foil is served to the table immediately, accompanied by a glass of white wine.
Carp stuffed with baked in foil
Carp stuffed in this way, usually baked, wrapped in a dough, but for those whose relationship with the test did not work out, an excellent option may be a foil envelope that is able to retain moisture as effectively.
Ingredients:
- carp - 1 carcass;
- carrots - 60 g;
- champignons - 120 g;
- white onion - 70 g;
- walnuts - 80 g;
- parsley;
- raisins - 30 g;
- white dry wine - 30 ml;
- thyme.
Preparation
Carp is cleaned from scales and gutted. Carefully rinse the abdominal cavity and dry it with a napkin. On warmed butter we pass carrots with mushrooms and white onions. When vegetables become soft, season them, add thyme, white wine and wait until all moisture evaporates. Mix the filling with raisins and sliced nuts. Carcus carcus and belly are also seasoned with salt and pepper, we spread it on a foil sheet and fill the abdominal cavity with stuffing. We wrap the fish with the ends of the foil sheet and put it into the oven to bake at 200 ° C for 30-35 minutes. Stuffed carp in foil, will remain juicy and very fragrant even if you hold it in the oven for an extra 5 minutes.
How to cook carp in foil?
Carp fillets in white wine are cooked often, but what about red wine and its combination with plums? A minimum of ingredients and time spent, and a light sweetish flavor and dizzying aroma are provided.
Ingredients:
- fillet of carp - 1 pc .;
- plums - 120 g;
- red dry wine - 40 ml;
- olive oil - 20 ml;
- garlic cloves (large) - 1 piece;
- fresh dill.
Preparation
Carp fillets are checked for bones and removed if necessary. We rub the fish with salt and pepper, as well as with a scraped clove of garlic, you can sprinkle a little lemon juice and olive oil. We put the fish on a double square piece of foil, and seal it on three sides, leaving one of the ends open. In a frying pan, simmer the crushed plums (pitted) with the addition of red dry wine. A little salt and pepper, and after boiling the sauce can be poured into an envelope with a fish. Seal the only open edge of the foil and put the envelope with fish in a preheated oven for 200 ° C for 10-15 minutes. Because of the abundance of liquid in the envelope, the fish will actually be cooked for a couple, without using a gram of fat, which makes the dish not only tasty and original, but also very low-calorie.
Serve the carp along with all the contents of the envelope, sprinkled with dill dill.