Fans of various fish dishes for sure this article will like, because it will talk about an incredibly tasty dish - carp cooked with mushrooms.
Carp stuffed with mushrooms
Ingredients:
- carp (2 kg) - 1 piece;
- onion - 3 pieces;
- champignons - 400 g;
- thyme - 3 twigs;
- black ground pepper, coriander - 0.5 teaspoons each;
- vegetable oil;
- salt.
Preparation
We gut the fish, clean it and thoroughly wash it. Frying pan heated, pour in vegetable oil and when it gets warm enough, we spread onion, cut into large pieces and fry it. When it becomes transparent, we add mushrooms, sliced, spices, salt and thyme. Tush mushrooms with onions on low heat until the liquid evaporates completely. We fill the fish with a mushroom mixture, the edges of the abdomen are either fastened with toothpicks, or sewed.
We put it on a baking tray, oiled. At a temperature of 180 degrees bake 50 minutes. Before serving, remove the toothpicks, shift the carp baked with mushrooms to a large flat dish and cut it into serving pieces already on the table. Mushrooms with onions will become a wonderful side dish.
Carp with sauerkraut and mushrooms
Ingredients:
- carp - 1 kg;
- cabbage - 0.5 kg;
- mushrooms - 400 g;
- onion - 1 piece;
- garlic - 3 cloves;
- sour cream - 2 tbsp. spoons;
- vegetable oil - 40 ml;
- white dry wine - 50 ml;
- seasoning for fish, black pepper, salt.
Preparation
Grind the onion and fry it until it is clear. Add the chopped mushrooms and, stirring, fry for 5 minutes. With sauerkraut squeeze the juice and spread it into a frying pan with mushrooms and onions, there we squeeze out a clove of garlic, mix and stew for about 10 minutes.
We clean and gut the fish, make 2-3 incisions across the carcass from 2 sides. From the outside, rub it with salt, pepper and spices for fish. The interior should not be salted. The remaining 2 cloves of garlic we put in the notches. Stuff fish prepared cabbage with mushrooms. We put the carp in the baking dish, around lay out the remaining stuffing. Lubricate the carcass with sour cream and sprinkle with seasoning. Pour into the form of dry white wine and at a temperature of 220 degrees bake for about 20 minutes.
Carp stewed with mushrooms
Ingredients:
- carp (1 kg) - 1 piece;
- onion - 1 piece;
- champignons - 150 g;
- ginger (powder) - 3 tsp.
- soy sauce - 20 ml;
- white dry wine - 20 ml;
- water - 200 ml;
- potato starch - 1 tbsp. a spoon;
- vegetable oil for frying;
- salt - to taste.
Preparation
We clean fish, wash, cut into small pieces and fry in hot oil. Add the onion, chopped champignons, soy sauce , wine, ginger and water. To taste, all this is podsalivaem, cover with a lid and on low heat, stew for about 10 minutes. Then add the starch diluted in water and continue to cook until the sauce thickens.
Carp baked with buckwheat and mushrooms
Ingredients:
- carp large - 1 pc .;
- onion (large) - 1 piece;
- champignons fresh - 400 g;
- buckwheat groats - 100 g;
- boiling water - 300 ml;
- vegetable oil;
- oregano, marjoram, salt.
Preparation
Buckwheat washed and poured with boiling water. Cover it with a lid and leave the hour at 3. If not all the liquid is absorbed, merge it. We chopped mushrooms into large cubes. Onions cut into half rings. In a frying pan, we warm up the vegetable oil and fry the onions until golden. Then add mushrooms and fry all together for another 5 minutes. Add spices and salt. Stir and fry until done. Mix the buckwheat with mushrooms. If necessary, then add salt. In the abdomen of the gutted fish lay out a little stuffing and with the help of toothpicks fasten the edges. The remaining buckwheat with mushrooms is laid around the fish in a roasting dish. Bake carp with mushrooms in the oven at 200 degrees 30 minutes.