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Serbian carp in the oven

Serbian carp in the oven

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First, fry the carp pieces in hot oil. on both sides. In the same oil, fry the diced potatoes. We don't let them fry well, just brown them a little.

In the same oil in which we fried the fish and potatoes, we also fry the chopped onion julienne. After the onion is cooked, add the wine, 1 cup of water, salt, pepper and paprika and leave it on the fire for another 2-3 minutes.

Put the potatoes in a pan, then add the onion sauce, and put the fish on top. The potatoes must be in the juice, if it is not enough, add a little more water.

Sprinkle salt over the fish, sprinkle with chopped dill and bake for 30-35 minutes or until the potatoes are cooked.

Good appetite!

1 carp of about 1.2 kg
1 tablespoon flour
2 garlic cloves
1 lemon
1 tablespoon paprika
4 tablespoons oil
400 g assorted frozen vegetables
1 onion
2 tablespoons butter
100 ml white wine
white pepper
1/2 teaspoon dried thyme
1 sprig of dill

Clean the fish of scales and intestines and cut off the head and fins. Wash thoroughly under running cold water, dry with absorbent towels and sprinkle with salt both inside and out.

Sprinkle the carp with lemon juice, grease with crushed garlic, two tablespoons of oil and sprinkle with paprika and flour. Place on an oiled pan and place in the preheated oven at 200 ° C for 35 minutes. Halfway through, the carp turns to the other side.

Boil the assorted vegetables and onion cut into thin slices in 500 ml of boiling water with a little salt, drain and add butter, white wine, thyme, salt and pepper to taste, and cook for another 5 minutes.

Place the carp on a plate, sprinkle with lemon juice, place the vegetables next to it, decorate with dill and serve with pastries and a glass of white wine.

About fish plaque

So there is also fish-free plate, only vegetables. In our house, plachie is rarely made (maximum once a year) and my mother usually cooks it in summer and uses pieces of fresh carp, garlic cloves, fresh tomatoes and plenty of oil. Without onion. Let's say it's a baked fish recipe adapted to the plate. Very, very tasty!

If in most recipes we take care that the fish is not overcooked (that is, cooked too hard), well, this is the idea for plaice! The fish must be cooked well until it falls off the bones, moreover, the white wine contributes even to the & # 8222melting & # 8221 of the meat and bones of the fish. Vegetables should be brown and well drowned in oil.

Because I wanted to present you a traditional fish plate recipe, I turned to several sources of inspiration: telephone conversations with my dear friend Laura Laurentiu (, the book & # 8222 Romanian dishes, wines and customs & # 8221 by the late Radu Anton Roman as well as a fine recipe from the Romanian blogosphere belonging to the author Iuliana Sbîrnea ( who is from Galati and knows what she is talking about.

I needed these confirmations because I recently saw on TV (at a culinary show) a recipe for pan-fried plaice, without baking in the oven. And the jurors (3 notorious chefs) were puzzled: well, didn't you do it in the oven? The lady, a native of Dobrogea, said that this is how the recipe is made locally. She first fried the pieces of fish and then took them out of the pan and continued with the vegetables, etc. That will be good too.

I used pieces of fresh carp bought from Selgros. With skin and bones. It is generally used over freshwater fish (but not musa). The recipe is for 4-6 people (depending on how hungry they are).

Baked carp

A recipe for Sundays when you don't leave the house and choose to eat good food, baked fish, garlic sauce with sour cream and of course half a swan at the end :)) I received from my mother-in-law 3 big carps and beautiful (no, not 6 beautiful carps, as Tibi says dear :))) and we made them in the oven, because that's how we like it the most. But the classic recipe is always very, very appreciated, probably because it is the easiest and fastest recipe.

& # 8211 carp (how many pieces, depends on how many diners you are)
& # 8211 olive oil
& # 8211 spices for fish, salt and pepper
& # 8211 2 peppers, one red and one yellow, cut into long slices
& # 8211 a large onion cut into rounds
& # 8211 2 large tomatoes, cut into slices
& # 8211 2 heads of garlic
& # 8211 a cup of water
& # 8211 fresh parsley
& # 8211 lemon slices

Heat the oven. We wash the fish well and clean it of scales and intestines. Then rub it well with oil and salt, both inside and outside, season it with pepper and fish spices. Inside, we fill each fish with parsley threads and lemon slices.

Then place in a tray in which I put enough oil to cover the bottom, peppers, onions, 1/2 of sliced ​​tomatoes, peeled garlic. Place the fish, pour a cup of water around them, put the rest of the sliced ​​tomatoes and put the tray in the oven. We check the fish from time to time. In general, I leave them in the oven for about an hour on medium heat, but the cooking time also depends on how penetrated you like the fish to be, so it's best to check it as often.

We usually garnish the carp in the oven with plain rice or french fries and of course, a ton of garlic sauce. It is worth trying, especially since it is prepared very quickly, it is not a complicated recipe that will rob you of half of Sunday with its preparation.

1 kg fish (carp), 200 ml oil, ½ kg onion, 600 g potatoes, 5-6 bell peppers, 50 g broth, 100 ml wine, thyme, pepper, paprika, greens, salt, fish juice, 2-3 tomatoes, lemon.

After the carp has been cleaned, washed and cut into pieces, salt and fry in hot oil until golden. In the same oil, fry the potatoes cut into small cubes. After the potatoes, fry the sliced ​​bell peppers, finely chop the onion and simmer, add the broth, wine, a little paprika, thyme, fish juice (in the right amount so as not to thin the sauce).

Fish, potatoes, bell peppers and onions are fried just enough to brown, because they also boil in sauce.

Take a bowl in which you put the potatoes first, then the peppers, the onion sauce, and arrange the fish on top. Put sliced ​​tomatoes on top of the fish and put the tray in the oven, letting it boil well until the sauce drops enough and the carp browns.

Serbian carp

Fish juice: fish head, together with the tail and fins, possibly fish bones are washed well and boiled in water with carrots, onions and chopped celery. When the vegetables are half cooked, add salt and vinegar and let them boil for about 15 -20 minutes, then strain them. This juice is used in sauces for fish dishes as in this recipe for example.
Respectfully Leila.

• 12.02.2009 19:48:12

if you read the recipe carefully you will realize why it is fried in oil and in the same oil.
as for fish juice. with a little imagination we would realize what it would mean.

• 12.02.2009 19:37:24

too much frying in oil. it would be much tastier if you fried the fish on the grill, to fry the potatoes in another oil and the peppers and onions would be more appropriate to cook them on a spoonful of butter.

What do you mean by the "fish sauce" in the recipe, you didn't mention anything about it except that it is added.

Everyone's favorite carp - recipes

Long ago, back in the 12th century, from China to Europe brought a fish called carp. But the Europeans took out of the carp "home", which we all know. Now, several species of fish swim in our ponds and rivers. This scaly carp, mirror, empty and ramchaty. Common carps weigh up to 2.5 kg, but there are larger specimens. The meat of this fish contains substances such as fat, water, protein and ash. And if it was raised under normal conditions, the meat will act favorably on the metabolism in the human body.

And for all these centuries, people have come up with thousands of ways to prepare this fish. The most popular among people probably think fried carp. The recipe for this dish is so simple, and preparing it so quickly that many only use it. Obtained delicious fried carp, which pre-soaked for 20 minutes in milk and salt and pepper. To do this, you only need to take a quarter of a glass of milk, a little pepper and half a teaspoon of salt. After soaking the fish should be sprinkled with lemon juice or white wine and roll in flour. If the carp fry, along with the skins, it will taste even better. And for cooking it is best to take an iron pan, and the oil must be poured into it so much that the carp half dipped in it.

But there are even more refined recipes. An example is carp in cream. For this dish they need these ingredients:

  • fresh carp - 800 gr.
  • smoked bacon - 40 gr.
  • potatoes - 1.1 kg
  • salt
  • cream sauce with onion
  • parsley
  • ground black pepper.

To prepare such a carp, it is necessary first to clean, cut lengthwise into two halves, then cut the halves into pieces. These pieces of fish should be lard, salt and pepper. And potatoes need to be pre-boiled, cut into circles. Then it is placed in a first layer of pan. The second layer falls fish, potatoes and the third carp again and again. Recipes for such dishes etc. they can be very different. But in this embodiment, all filled with sauce made from sour cream and onions, and baked in the oven. After cooking, the dish can be sprinkled with parsley.

Now cooks begin to use more and more often. After all, when the process uses a minimum of fat. And which are appreciated by those people who care about their weight. This preparation process is also commonly used for fish such as carp. Her recipes allow the use of simple ingredients, and thus obtained a delicious and healthy dishes. For example, carp can be baked in a special sleeve. Fortunately, they are now sold in every supermarket.

To do this, brushed carp need to cut it into equal pieces with a portion. Then they solyatsya, pepper and sprinkled with lemon juice. And ten minutes later, when the fish bit softened, the pieces are placed in the sleeve. There is also added cream, hoping for 250 grams per kilogram of fish. The sleeve is tightened using threads. In this case, the fats do not contaminate the oven and the fish retains its natural taste and smell. For fish and cream mixed in the hole, it is necessary to shake gently. Then the sleeve is placed on a tray and put in the oven so that its surface does not touch the walls of the oven. And after 25-30 minutes at 200 degrees to get ready carp in the oven. Cooking recipes, or rather their options, you can try to diversify. For example, cheese can be used instead of cream. It also fits in the sleeve. There per kilogram of fish is 150 grams of cheese. Carp, in this case, is obtained with spicy taste.

It can also be nice to get fried carp in sour cream. There are totally different recipes so that every woman can choose to taste. And here's one of them. For this they need such products:

  • carp - 4 pieces
  • cream - 1 cup
  • onion - 2 pieces
  • bay leaves - 1
  • carrots - 1
  • black pepper - 8 peas.

Karpov must be cleaned, cut over and pepper inside. Then these pieces of fish should be fried. Onions and carrots first break into pieces, and then fried until golden. A quarter cup of cream diluted with warm water. Then the pieces of fish are placed in a pan or in a high utyatnitsu. placed Top carrots, onions, peppers and bay leaves added. And all this is filled with cream. Then a pan covered with a lid and put in a hot oven. Stew is a dish should be no more than 20 minutes. Served on the table a carp with herbs.

How to prepare sea bream in the oven with aromatic herbs

How to prepare today's recipe is very simple and fast. You just have to pay a little attention to how the fish is wrapped in baking paper, so that you can make airtight packages in which the fish can be stewed.

If you watch the video recipe below, you will see that the way to pack is not difficult at all.

If you do not have baking paper on hand, you can also use aluminum foil, which is more cooperative and easier to wrap.

Because the fish is stewed in its paper bed, it will not be browned at all. And a fish that is not browned is not too appetizing. So after the first 15 minutes of cooking, we open the packages and put the tray back in the oven until the sea bream browns nicely and deliciously.

Baked crucian with potatoes and mayonnaise

Potato is a versatile dish. Those looking for a win-win cooking option should take this product as a base so that the baked crucian in the potato oven will surprise the guests. It can be cooked in a special way, sitting next to the pre-prepared fish. French fries are also popular, which is no less worth starting the main part. It looks very tasty!

  • potatoes (small or medium) & # 8211 5-7 pcs.
  • mayonnaise or sour cream & # 8211 2 tbsp. spoons
  • olive oil & # 8211 1 tbsp. spoon
  • red / black pepper
  • Provencal herbs
  • salt.
  1. Cut the potatoes into thin slices.
  2. Add spices.
  3. Let the semi-finished product bake for 20 minutes.
  4. Send potatoes for baking (foil is best for these purposes).
  5. Next to the potatoes you can cook the portion of fish on the plate.

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Baked carp with tomatoes and garlic

Baked carp with tomatoes and garlic from: carp, onion, carrot, garlic, tomatoes, lemon, olive oil, salt, pepper, parsley. Ingredients: 1 1 kg carp, cleaned of scales and intestines 2 onions 1 large carrot 3-4 cloves of garlic 1 can of diced tomatoes 1 lemon a few tablespoons of olive oil salt pepper parsley [& hellip]

Baked carp with rice

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Carp with olives

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Baked carp with wine and sour cream

Baked carp with wine and sour cream from: carp, butter, sour cream, wine, parsley, onion, breadcrumbs, spices, salt, sofas. Ingredients: a fresh, larger carp (preferably running water & no fat) 8-12 tablespoons homemade butter about 200 g cream 1-2 cups wine (white, dry) 1 bunch parsley 2-3 small onions ( or 7-10 pieces [& hellip]

Baked carp with nuts

Baked carp with nuts from: carp, leek, onion, kaizer, carrot, garlic, oil, walnut. Ingredients: 3 carp medallions 2 leeks 2 onions 1 carrot 200 g kaizer 4-5 cloves garlic 2 tablespoons walnut oil Preparation: Wash the fish medallions. Put them in a bowl and put a tablespoon of oil on them. [& hellip]

Fasting recipes & # 8211 Baked carp with vegetables

Baked carp with vegetables from: carp, carrots, potatoes, onions, garlic, vinegar, oil, bay leaves, water, corn, parsley, salt, pepper. Ingredients: two carps 3 carrots 4 potatoes 3 onions 8 cloves garlic 30 ml vinegar 50 ml sunflower oil two bay leaves 700 ml water 200 g cornstarch a bunch of parsley salt [& hellip]

Oven in the oven with wine

Baked fish with wine from: carp, tomatoes, mushrooms, garlic, white wine, rosemary, saffron, oil, salt, pepper. Ingredients: a carp one kilogram tomatoes 500 g fresh mushrooms a head of garlic 500 ml dry white wine 2 sprigs rosemary a little saffron a tablespoon oil salt pepper Preparation: Mix the oil with [& hellip]

Carp plate with vegetables

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How to prepare Baked carp with tomato sauce and Serbian rice (VIDEO)

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How to prepare Carp in a Vegetable Stewed Oven (VIDEO)

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Baked carp on a bed of potatoes

Baked carp on a bed of potatoes from: carp, tomatoes, green peppers, onions, garlic, tomato juice, parsley, potatoes, salt, pepper, thyme, broth, vegetable concentrate, white wine. Ingredients: 1 carp 4 tomatoes 2 green peppers 1 onion 1 head of sliced ​​garlic 250 ml tomato juice 1 bunch of parsley 1 kg of [& hellip]

Baked carp

Baked carp from: carp, salt, pepper, oil, white wine, garlic, sugar, tomato paste, pepper, bay leaves, chili. Ingredients: 1 carp (2-3 kg) salt pepper a drop of oil for sauce: 200 ml white wine 1 small clove of garlic 1 tablespoon sugar 2 tablespoons tomato paste pepper bay leaves optional, [& hellip]

Baked carp with greens

Baked carp with greens from: carp fillets, lemon, rosemary, thyme, thyme, sage, garlic, cumin, white wine, butter, fish soup, salt, pepper. Ingredients: 800 g carp fillets 1 lemon 1 bunch assorted greens (rosemary, thyme, sage) 2 cloves garlic cumin 4 tablespoons white wine 100 g butter 4 tablespoons soup [& hellip]

Carp stuffed in the oven

Baked carp stuffed with: carp, rice, mushrooms, almonds, wine, lemon, parsley, pumpkin oil, salt and pepper. Ingredients: 1 large carp (about 3kg) 70 g rice 1 can mushroom 100 g almonds 200 ml dry white wine 2 lemons 2 bunch parsley 100 ml pumpkin oil salt pepper Preparation: Clean the fish [& hellip]

Baked carp with potatoes, bell peppers and carrots

Baked carp with potatoes, bell peppers and carrots from: oil, butter, dry white wine, potatoes, tomatoes, bell peppers, carrots, white onions, green onions, garlic, pepper, salt, paprika, dill, parsley, carp. Ingredients: 100 ml oil 50 g butter 500 ml dry white wine 2 kg potatoes 1 kg tomatoes 5 bell peppers 5 suitable carrots [& hellip]

Baked carp with tomatoes and lemon

Baked carp with tomatoes and lemon from: carp, tomatoes, oil, wine, lemon, salt, pepper, green parsley. Ingredients: 1 kg carp 1 gk tomatoes 1 glass oil 1 glass white wine 1 lemon salt pepper green parsley Preparation: Peel the fish, wash it and place in a tray lined with slices of tomatoes and [& hellip]

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Baked carp with peasant potatoes

Baked carp with peasant potatoes from: carp, onion, tomatoes, garlic, tomato paste, dry white wine, potatoes, butter, dill, salt and pepper. Ingredients: 1 carp (about 1.5 kg) 2 onions 4 tomatoes 2-3 cloves garlic 1 tablespoon tomato paste 250 ml dry white wine 4 large potatoes 100 g butter 1 link [& hellip]

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Baked carp with mushrooms

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Delicious recipes: Baked carp

A delicious recipe for carp, olive oil, broth, garlic, tomatoes, lemon juice, white wine, salt, pepper. Ingredients: 1 kg of carp 125 ml of olive oil 100 g of broth 25 g of garlic 1 kg of tomatoes 100 ml of lemon juice 200 ml of white wine salt pepper Mod [& hellip]

Baked fish with beans and peas

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Carp with celery sauce and red pepper

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Roasted carp with baked vegetables

Baked vegetables with carp: carp, olive oil, carrots, celery, broth, salt, pepper, water, parsley, tomato, onion. Ingredients: 1 carp (about 1 kg) 2 tablespoons olive oil 2 large carrots finely chopped 2 stalks sliced ​​celery 2 teaspoons broth salt freshly ground pepper 250 ml water 1/2 tsp green parsley [& hellip]

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Tasty recipes: Baked carp

Baked carp Ingredients: 1 carp carrots onions red garlic peppers 1 cup dry white wine salt pepper Preparation: Peel the vegetables and chop the peppers and onions, carrots into rounds, and cut the garlic in half. Place a row of vegetables in the pan of the stove, over which the fish (cleaned and sprinkled with salt) [& hellip]

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