If you live in river areas, you certainly know what silver carp is and how to cook it. This wonderful dietary fish is often bred in ponds, because it is a natural cleaner of mud from ponds, and when silver carp is bred in ponds, the water becomes clear and clean there. The fish got its name because of the large size of the head.
I love silver carp very much, but it is a big one, whose weight is more than 3-4 kg. It does not have small nasty bones, more fatty and tasty. Very tasty, I remember, they cooked it at the recreation center, just delicious! Cut large fish into steaks, season with salt and pepper. Drizzle with oil (ideally olive oil), add lime juice, wrap in foil and throw into the coals when you fry the kebab. Delicious - just delight! From the silver carp, they turn out very tender and tasty, you can fry, boil, stew, bake, make heh and salmon out of it. I will say a few words about its beneficial properties, then I will show some recipes, and you will definitely want to include this wonderful fish in all respects in your diet.
Beneficial features
Interestingly, silver carp fat is as useful as sea fish, because it contains omega unsaturated acids known to everyone for their usefulness. This makes the fish useful in atherosclerosis, bad cholesterol.
- Next: the fish is low-calorie. In total, it contains 85 kcal per 100 g, and when cooking, its caloric content even decreases. Therefore, it is useful to include it in any diet, even weight loss.
- It contains a lot of protein, therefore, along with chicken, it is useful for athletes.
- Contains a bunch of vitamins and minerals - useful for everyone. Especially with gout, rheumatism, and what is important - with hypertension.
- For diabetics, the fish is simply a miracle - it reduces sugar. You can safely enjoy dishes with silver carp.
- Recommended in the menu suffering from gastritis.
- Fish meat improves carbohydrate metabolism, helps cell renewal, hemoglobin synthesis, hair growth, and strengthens nails. It also has an antioxidant effect.
How to cook silver carp
Having considered the beneficial properties of a wonderful fish, let's proceed to the methods of its preparation. First, I’ll show the recipes step by step with photos of my favorite options, the simplest and most delicious, and then I’ll tell you how to make salmon, heh, pickle and bake fish.
Fry in a frying pan
So, we buy a large, beautiful fish, weighing from 2 kg.
Advice: when buying, smell the fish, it should smell like algae and a river, have an elastic body and a wet tail. Transparent eyes and pinkish gills.
My. We clean. Cut into steaks.
In this form, they can be salted, sprinkled with oil, lemon juice and wrapped in foil, baked. You can put it on the grill, you can fry it in this form. But I prefer to cut the pieces further so that they are better fried.
Salt. Roll in flour.
Advice: when you roll something in flour for subsequent frying. Be sure to shake it off afterwards so that the flour in the pan does not burn.
Pour into boiling oil.
Important! Before frying, thoroughly wash the pan, wipe it dry, heat the pan itself, and then the oil in it, and only then lay out the fish.
Fry ruddy, and serve. An excellent side dish is mashed potatoes, boiled rice, and a vegetable salad is a great addition. However, a vegetable salad is also an ideal side dish.
Balyk from silver carp
This fish is very tasty smoked, pickled, dried and salted. I'll tell you how to cook a delicious salmon from silver carp. It's not difficult and the taste is amazing.
You will need:
- 1.5 kg of fish
- 10 spoons of salt
- Spoon incomplete turmeric
- 3 spoons of sugar
- A teaspoon of coriander, ground and peas of pepper
- A couple of laurels
So, the fish is bought, based on the advice that I gave at the beginning, cleaned, gutted. We cut off the head, we do the same with the tail and fins, they will go to the fish soup.
- Now you need to divide the fish into fillets, select the bones, and everything is ready for further manipulations.
- We cut the fillet into small pieces - sticks. We mix all the ingredients, sprinkle the fish generously with the mixture.
- We attach oppression from above, and let it salt there for 5 days.
- Then we take out the fish. We thoroughly rinse the salt, fill it again with clean water and leave it for a couple of hours - we need to extract the salt as much as possible.
- It remains to hang the fish somewhere in the draft. For example, on the balcony, and in a couple of days the balyk will be ready.
Advice: for the time of drying the fish, you need to cover it with gauze and protect it from animals.
Marinating fish
Your fish will turn out very tasty if you marinate it correctly.
Ingredients:
- 1 kg silver carp
- 0.5 cup salt
- 100 g 9% vinegar
- 2 onions
- A couple of carrots
- And about 0.7 cups of sunflower oil
We prepare the fillet, as in the previous recipe, sprinkle with salt and put it under oppression for 3 hours.
- We wash from salt, fill it with vinegar and again under oppression for 3 hours.
- We wash it from vinegar, shake it off well, and put it in layers in a jar, sprinkling with chopped carrots and onions. Fill with oil - and under the press again for 3 hours.
- Everything, you can try - it's very tasty!
Heh from silver carp is prepared in a similar way. Salt, pour vinegar, and leave for an hour. We combine with vegetables (plus garlic), pour in oil and soy sauce, mix and leave in the refrigerator for 5-6 hours. Heh ready. You can eat.
Now you know what a silver carp is, how it is useful, how to choose it, and how to cook it. And I told you about it, Olga Bar, pleasant culinary masterpieces!
Silver carp recipes
In this collection, we present you silver carp recipes. Silver carp is a fairly affordable fish, it is not expensive, and its taste is very pleasant.
From silver carp you can cook quite inexpensive, but delicious food. Thanks to our selection of recipes, you can cook it in a new way every time and delight your loved ones and guests with delicious fish.
- Fried silver carp
- Pickled silver carp
- Silver carp cutlets
- Silver carp in wine batter
Fried silver carp
The easiest way to cook silver carp is, of course, just to fry it. Everyone loves fried silver carp, but even such a simple dish has its own cooking rules to improve its taste.
Fried silver carp To prepare fried silver carp you will need:
- silver carp;
- Wheat flour - 250 g;
- Salt - to taste;
- Pepper - to taste;
- Citric acid - 1 pinch.
Let's start cooking:
The amount of silver carp in the recipe is not needed, everyone takes as much as needed. It will first need to be cleaned of scales.
Step 1. In order to make it easier to clean the silver carp, pour a little boiling water over the fish on both sides, but just don’t overdo it, if you pour boiling water too much or for a long time, then you will remove the entire skin from the scales.
Step 2. After you have doused it with boiling water, clean all the scales with a knife. Gut the belly and remove all the insides. Remove your head. Then rinse it well with cool water from the outside and very carefully inside, there should not be a black film inside, it will give bitterness to the fish.
Step 3. Next, cut the fish into pieces no more than 3 cm thick. If your fish is large, then the pieces can be cut in half again across the ridge, the bones of the silver carp are thick, it is better to separate the ridge with a kitchen hatchet.
Step 4. Now mix salt with pepper and citric acid to your taste and coat the pieces of fish with this mixture.
Step 5. Put the fish in the cold for 1 hour, this procedure will kill the smell of mud in the fish, if any. Citric acid kills this smell in any fish.
Step 6. Then take it out of the refrigerator, roll it well in flour, shake off all the excess so that it does not give too much burning.
Step 7. Put the pieces in a preheated pan with vegetable oil. Fry the fish on both sides until golden brown. The color will be more beautiful if you add a small piece of margarine to vegetable oil.
Step 8. Remove the fish from the pan and put it on a plate covered with a paper towel, this will remove excess fat from the oil from the fish.
Your fried silver carp is ready!
Silver carp under mashed potatoes in the oven
A rather unusual recipe for the most common silver carp. It is prepared in the oven, which makes the dish more useful. This dish is both fish and a side dish in one.
Silver carp under mashed potatoes in the oven To prepare silver carp with mashed potatoes, you will need:
- Silver carp - 2 kg;
- Potato - 1 kg;
- Tomatoes - 400 g;
- Mayonnaise - 3 tablespoons;
- Garlic - 2 cloves;
- Onion - 100 g;
- Butter - 150 g;
- Sour cream - 70 g;
- A mixture of ground peppers - a quarter of a teaspoon;
- Salt - to taste.
Let's start cooking:
Step 1. Fish preparation:
- Clean the silver carp from the scales. Remove the head and entrails, rinse it well inside, the black film should not remain.
- Now you need to remove the ridge, it will be easier if you pour boiling water over it well inside, it’s not scary if at the same time the top layer of the fish gets a little hot boiling water, it will be easier to remove the ridge and large bones.
- To do all this, put the fish back down, cut the fish to the ridge beyond the ribs, now push the ribs so that they lie flat, while you will hear the corresponding crunch of the bones when breaking off the ribs from the ridge. Then, using a sharp knife, remove the spine and ribs. If possible, remove other bones. When working with fish like this, be sure to wear tight gloves so as not to injure your hands with bones.
Step 2. Peel and cut the garlic into plastics. Stuff the fish with it from the inside, making cuts on it with a sharp knife to the skin, but be careful not to damage the skin.
Step 3. Then rub the fish fillet with salt to your liking and ground pepper mixture. Put the fillet in the refrigerator for an hour.
Step 4. While the fish is marinating, prepare the potatoes. To do this, peel it from the peel, wash and put to boil. Boil potatoes until tender. Crush it in mashed potatoes, adding 80 g of butter.
Step 5. Wash the tomatoes and cut into slices.
Step 6. Peel and cut the onion into rings.
Step 7 Remove the fish from the refrigerator.
Step 8. Take a baking dish, put the onion on the bottom, put the silver carp fillet on top of the onion, rub the remaining butter on it, spread the tomatoes on top of the fillet and brush it with sour cream on top.
Step 9. Put the fish in the oven, preheated to 180 ° for 30 minutes. Then take it out of the oven, put mashed potatoes on top of the fish, pour it with mayonnaise and return to the oven for another 15-20 minutes.
Step 10. Remove the puff roast from the oven, cut it into pieces and serve.
Bon appetit!
Baked silver carp steaks in honey sauce
Delicious fish baked with steaks in a simply awesome sauce of honey and "French" mustard. It is prepared very simply, but the taste is obtained, like an expensive dish. Serve these steaks to your guests and they will be delighted.
Baked silver carp steaks in honey sauce To cook silver carp steaks in honey sauce, you will need:
- Silver carp steaks - 1 kg;
- "French" mustard - 4 tablespoons;
- Liquid honey - 3 tablespoons;
- Lemon - 250 g;
- Refined sunflower oil - 50 g;
- Salt - to taste;
- Spices for fish - to taste.
Let's start cooking:
It is better to buy ready-made steaks so that there are no unnecessary parts, such as a tail, which is not needed in this dish.
Step 1. Brush the steaks with salt and spices for fish according to your personal taste.
Step 2. Now prepare the sauce for marinating and baking:
- To prepare, take a deep dish, pour liquid non-candied honey and “French” mustard into it, mix them together.
- Remember to roll the lemons on the table to make it easier to squeeze the juice from them, then cut them in half, pick them with a fork and squeeze the juice to the honey and mustard. Mix everything well so that the honey is completely dissolved.
Step 3. Now take the form in which you will bake, it should be of such a size that all the steaks in it lie next to each other and there is no space around them, this will allow the sauce to soak each steak evenly.
Step 4. Pour all the sauce into the mold and put the steaks in it. Let them marinate for 40 minutes, while the fish is marinating it needs to be turned over often so that the whole steak marinates evenly. Cover the fish with foil before baking.
Step 5. Then send them to the oven, heated to 200 ° for 30 minutes, 10 minutes before the end of cooking, remove the foil and let the fish get a golden crust.
Remove the fish from the oven, if there is sauce left, pour it over the silver carp already on the plate.
Bon appetit!
Pickled silver carp
A very tasty salted fish that will adequately replace herring or mackerel on the table. Such a silver carp can be served on a festive table or just on weekdays with potatoes.
Marinated silver carp To prepare pickled silver carp, you will need:
For salting:
- Silver carp - 1.5 kg;
- Salt - 1 tablespoon.
For marinade:
- Vinegar 9% - 2 tablespoons;
- Refined sunflower oil - 3 tablespoons;
- Sugar - 2.5 tablespoons;
- Onion - 150 g4
- Ground black pepper - 0.5 teaspoon;
- Carnation - 3 pieces;
- Lemon - 2 circles;
- Salt - 1 teaspoon;
- Bay leaf - 2 pieces;
- Water - 300 ml.
Let's start cooking:
Step 1. Clean the silver carp from scales, remove the head, entrails, tail and fins. Rinse it well inside and out.
Step 2. Cut the silver carp into pieces no more than 1.5 cm thick, cut each piece in half along the ridge. Put all the pieces in a bowl and sprinkle with salt. Put it in the refrigerator for 2 hours to salt it.
Step 3 Prepare the marinade while the fish is pickling:
- To prepare the marinade, take a saucepan of a suitable size. Pour water into it, add cloves, ground black pepper, allspice peas, bay leaf and vegetable oil to the water.
- Sprinkle salt and sugar.
- Put it on fire and bring to a boil, do not boil, just wait for the moment of boiling and immediately remove from heat. Make sure the salt and sugar dissolve.
- Set aside until cool.
- When the brine has cooled, add the vinegar.
Step 4. Peel the onion, cut into half rings, set it aside for now.
Step 5 Remove the fish from the refrigerator and rinse it with cold water.
Step 6. Put the fish in a jar, laying a layer of onions.
Step 7. Fill the silver carp with marinade, close the jar and refrigerate for a day, and preferably for two days.
Step 8. Remove the fish from the marinade and put it on a plate, sprinkle it with juice from two circles of lemon.
Bon appetit!
Silver carp stuffed with mushrooms
Very tasty fish, which also looks very nice on the table. Silver carp in combination with mushrooms is very unusual. The fillet remains juicy, which gives it a very delicate taste.
Silver carp stuffed with mushrooms To prepare stuffed silver carp you will need:
- Silver carp - 2 kg;
- Mushrooms - 300 g;
- Tomato - 200 g;
- Mayonnaise - 150 g;
- Ground bay leaf - 0.5 teaspoon;
- Salt - to taste;
- Ground black pepper - to taste.
Let's start cooking:
Step 1. Clean the silver carp from scales and entrails. Do not remove your head, remove the gills from your head, if this is not done, then they will give bitterness. Wash it well inside and out.
Step 2. Then rub the fish with salt, ground bay leaves and ground black pepper.
Step 3 Cut the mushrooms into thin slices.
Step 4. Cut the tomatoes into cubes.
Step 5. Now mix the mushrooms and tomatoes in a deep bowl. Add a little salt and black pepper to the vegetables, add mayonnaise to them, and mix everything well.
Step 6. Also grease the fish on top with mayonnaise.
Step 7. Set aside a little filling, fold the rest inside the fish.
Step 8. Put the fish on a baking sheet greased with vegetable oil.
Step 9. Put the previously set aside filling on top of the silver carp.
Step 10. Put it in the oven, preheated to 180 ° for 40 minutes.
Step 11. Then remove the silver carp from the oven and serve it on the table as a whole and cut it into pieces on the table and arrange it on plates.
Your stuffed silver carp is ready!
Silver carp cutlets
We are all used to making cutlets from meat or minced fish from the store, and we suggest you make cutlets from silver carp. They turn out very tasty and delicate in taste, these cutlets will simply melt in your mouth.
Silver carp cutlets To prepare cutlets from silver carp, you will need:
- Silver carp - 1.5 kg;
- Onion - 200 g;
- Semolina - 2.5 tablespoons;
- Baton - 200 g;
- Salt - to taste;
- Egg - 1 piece;
- Breadcrumbs - 100 g;
- Refined sunflower oil - for frying cutlets.
Let's start cooking:
Step 1. Clean the silver carp, remove the head, entrails, remove the fins and tail. Cut the fillet from the backbone, remove the bones, do not be afraid to damage the fillet, it will still need to be ground. The skin also needs to be removed. Cut it into pieces. Place the fish fillet in a deep bowl.
Step 2. Peel the onion, cut into pieces and add to the chopped silver carp.
Step 3. Soak the loaf in water, squeeze it out and add it to the silver carp in the same way. Mix all the ingredients for the stuffing.
Step 4. Now pass everything through a meat grinder with a fine mesh.
Step 5. Salt and pepper the minced meat to your taste and mix it well. Then add semolina and egg, mix well again and let it stand for 30 minutes.
Step 6. Now form small cutlets and roll them in breadcrumbs.
Step 7. Fry the cutlets until golden brown on both sides.
Your silver carp cutlets are ready!
Silver carp baked with onions
Another recipe for baked silver carp, which is very easy to prepare. For such a silver carp, it does not require a lot of products; in combination with onions, the fish gets a very bright and rich taste.
Silver carp baked with onions To prepare silver carp with onions, you will need:
- Silver carp - 1.5-2 kg;
- Onion - 200 g;
- Lemon - 100 g;
- Butter - 50 g;
- Coriander - to taste;
- Ground black pepper - to taste;
- Salt - to taste.
Let's start cooking:
Step 1. Clean the silver carp from scales, remove the head, entrails, cut off the fins and tail and wash it well outside and especially thoroughly inside. Season it with salt to your taste, rub it well with coriander and ground black pepper. Set your fish aside for now.
Step 2. Onions need to be cut into half rings. Saute the onion in butter until the onion is translucent. Remove the onion from the heat and let it cool down.
Step 3. Divide the lemon in half, cut one half into thin rings.
Step 4. Now take the fish, make cuts on it, insert a chopped lemon into these cuts.
Step 5. Then put the fried onion inside the silver carp and fasten the edges with a regular toothpick so that they do not separate.
Step 6. Cover the baking sheet with foil, grease it well with vegetable oil.
Step 7. Then pour the juice of the second half of the lemon over the fish.
Step 8. Put the silver carp in the oven, heated to 180 °, let the fish bake until golden brown.
Remove the fish from the oven and serve.
Bon appetit!
Braised silver carp in tomato sauce
Silver carp in tomato sauce is very juicy. Due to the fact that the fish is fried before stewing, it will not fall apart when stewing in gravy. The gravy itself also turns out to be very tasty and can be easily poured over, for example, mashed potatoes.
Braised silver carp in tomato sauce To prepare silver carp in tomato sauce, you will need:
- Silver carp in steaks - 7-8 pieces;
- Carrots - 300 g;
- Tomato paste - 4 tablespoons;
- Bay leaf - 4 pieces;
- Allspice peas - 6 pieces;
- Ground black pepper - a quarter of a teaspoon;
- Seasoning for fish - half a teaspoon;
- Carnation - 3 pieces;
- Water - 500 ml.
Let's start cooking:
Step 1. Silver carp should be taken cut into steaks. But if you have already bought a whole fish, then do not use the tail. All you need for this dish is steaks. Salt and pepper the steaks to your liking.
Step 2. Fry the steaks in a small amount of vegetable oil, over high heat until golden brown on both sides.
Step 3. Fold the fried steaks immediately into a saucepan in which you will stew the fish.
Step 4. Peel the carrot, it needs to be rubbed on the largest grater that is. Fry carrots in vegetable oil.
Step 5. When the carrot is fried, add tomato paste and water to it. When the gravy begins to boil, add bay leaves, allspice, fish seasoning and cloves to it.
Step 6. When the gravy begins to thicken, fill the fish with it.
Step 7. Stew the fish in gravy for 20-30 minutes.
Remove the fish from the heat and you can immediately serve it on the table with gravy.
Eat for health!
Whole marinated silver carp
According to this recipe, the silver carp is marinated whole, which allows it to retain all the juices and its taste from this is brighter and richer. Such a fish can be served on the table and generally decorated with greens or fresh vegetables.
Whole marinated silver carp To cook pickled silver carp whole, you will need:
- Silver carp - 1.5 kg;
- Water - 1.5 liters;
- Vinegar 9% - 150 g;
- Bay leaf - 5 pieces;
- Onions - 200 g;
- Ground black pepper - half a teaspoon;
- Ground allspice - half a teaspoon;
- Salt - 220 g;
- Sugar - 120 g.
Let's start cooking:
Step 1. Clean the fish from scales, remove the head, clean it from the insides, wash it well, remove all fins and tail. Put the fish in a bowl in which you can fill it with marinade all over.
Step 2 Now let's start preparing the marinade itself:
- To do this, take a suitable size saucepan. Pour water into it, add black ground pepper to the water.
- Put the saucepan on the stove. When the water is hot, add the ground bay leaf and ground allspice. Pour salt and sugar into the water.
- Bring the marinade to a boil, make sure that the salt and sugar are completely dissolved.
- Remove from heat, let the marinade cool to about 30°C - 20°C.
Step 3. While the marinade is cooling, peel the onion and cut it into rings or half rings. Divide the chopped onion in two.
Step 4. Put one part of the onion in a dish for pickling fish, then put our whole silver carp, and sprinkle the second remaining part of the onion on top.
Step 5. When the marinade has cooled, pour vinegar into it. Stir the marinade and pour over the fish. If the marinade does not cover the fish, it is better to make more marinade, because the fish should be completely covered with the marinade. You can add greens to the marinade. Let the fish stand in the marinade for a day.
Your silver carp is ready to serve!
Silver carp fillet under dill
Such a dish can be easily prepared in portions and served to each guest separately on a plate. It looks great on dishes made in oriental style. Prepare such a dish for a holiday and even those who did not like it before will fall in love with fish.
Silver carp fillet under dill To prepare silver carp under dill, you will need:
- Silver carp fillet - 500 g;
- Lemon - 4 cups;
- Dill - 1 bunch;
- Salt - to taste;
- Olive oil - 1 tablespoon.
Let's start cooking:
Step 1. Silver carp must be taken in the form of a fillet, if you do not find it in this form, then make the fillet yourself by separating the fillet from the ridge and bones. Cut it into 4 pieces of 100 grams each. The skin on the fillet should also not be.
Step 2. Now prepare the dill, cut off the top of the stems, set the stems aside for now, you will need them later. Chop the tops as small as possible. Right on the cutting board, mix dill with salt to your taste, there will be no other salt in the fish.
Step 3. Coat each piece of fish with olive oil.
Step 4. At the bottom of the dish in which the silver carp will be baked, lay out the stems that are left from the dill, put the fillet pieces on these stems.
Step 5. Divide the chopped dill with salt into 4 parts. Put dill on top of each piece, put a circle of lemon on top of dill, lightly pour lemon with olive oil.
Step 6. Put the fish in the oven, preheated to 180 °, for 25 minutes.
Take the fish out of the oven and put it on a plate.
Your silver carp under dill is completely ready to serve!
Silver carp in wine batter
Silver carp in wine batter is a rather unusual dish. Fish and wine go together quite well, and this is especially noticeable in this dish. The batter for this recipe is simply incredibly tasty.
Silver carp in wine batter To prepare silver carp in wine batter, you will need:
- Silver carp fillet - 1 kg;
- Dry white wine - 150 g;
- Egg - 2 pieces;
- Flour - 150 g;
- Salt - to taste;
- Ground black pepper - to taste;
- Refined sunflower oil - for frying fish.
Let's start cooking:
For cooking, you need a fillet, you can buy it in a store or on the market, or you can make it yourself by separating the fish from the ridge and all large bones.
Step 1. Cut the fillet into pieces no more than 2 cm wide. Salt and sprinkle the fish with pepper, according to your personal taste. Do not salt the silver carp too much, in this dish the fish will be tastier if it is lightly salted.
- To prepare, take a deep dish, break eggs into it, beat them with a fork.
- Add some salt to the batter.
- Then add the wine to the eggs and mix them well with a fork or whisk.
- Then begin to gradually introduce flour, mixing the dough with the same fork or whisk.
Step 3. Pour the fish into the batter and mix it with the batter.
Step 4. You will need a lot of oil for frying the fish, the fish should be boiled in oil, as in deep-frying.
Step 5. Now put the silver carp into the heated oil with a spoon along with the batter. Fry each piece on both sides until golden brown.
Step 6. Remove the fish from the oil and place it on a paper towel to remove excess oil.
Your silver carp in wine batter is ready to serve!
Silver carp "Chisinau" with stuffing
Very tasty silver carp for cooking, which requires the simplest products. But despite the simplicity of this dish, it is worth serving in a restaurant. It is better to serve such a fish on the table as a whole. When cut, such a silver carp looks just as beautiful as in its whole form.
Silver carp "Chisinau" with stuffing To prepare "Chisinau" silver carp you will need:
- Silver carp - 2 kg;
- Long loaf - 120 g;
- Milk - 150 ml;
- Egg - 3 pieces;
- Carrots - 200 g;
- White onion - 200 g;
- Parsley - 50 g;
- Refined sunflower oil - 4 tablespoons;
- Ground black pepper - to taste;
- Salt - to taste.
Let's start cooking:
Step 1. Let's prepare the fish:
- Silver carp must be cleaned of scales. Remove your head. Clean out all the insides. Wash the fish well inside and out. Then you need to cut off the fins.
- Next, you need to very carefully remove the skin from the fish so that it remains intact, it is best to cut it with a very sharp knife, it should remain intact as if it were a whole fish. When you get to the tail, chop it off so that the skin remains on the piece of tail.
- Set the removed fish skin aside for now.
Step 3. Soak the loaf in milk, squeeze it out and mix with the fish. Pass the fish with a loaf through a fine mesh meat grinder or chop with a blender. Add salt and ground black pepper to the minced fish, and mix everything well.
Step 4 Peel the onion and cut into small cubes.
Step 5 Peel the carrots and cut them into very small cubes as well.
Step 6. Mix onions and carrots and fry them in vegetable oil, this will require 3 tablespoons. Put the prepared vegetables in a separate bowl and let them cool.
Step 7. Hard boil the eggs, cool them in cold water and chop them as very finely as the vegetables, add them to the onions and carrots.
Step 8. Chop the parsley very finely and add to the fried vegetables and the egg.
- Take the skin of the fish and evenly spread the minced fish over it.
- Then put the egg and vegetable filling in the center, it should be exactly in the center.
- Fold the skin into a whole fish, sew the edges of the skin with threads.
- Lubricate the fish with vegetable oil.
Step 10. Put the fish on a baking sheet, upside down, pour 200 ml of water on a baking sheet, put the backbone that was left from the fish into the water, it will give a broth and improve the taste of the fish. Place the baking sheet in the oven at 180° for 1 hour and 10 minutes.
You can also bake the head and put it on a dish next to the rest of the fish for a spectacular presentation, before baking, you will need to remove the gills, salt and pepper it.
Step 11. Then take the fish out of the oven, serve it on the table on a dish, cut the fish when it has cooled down a bit already on the table.
Your silver carp is completely ready to eat!
Silver carp with sour cream and herbs
A very simple recipe. Cooking such a silver carp will not be difficult even for a novice cook. It turns out very juicy and tender, sour cream gives tenderness to fish, and greens give it a pleasant aroma and freshness. It is served on the table as a whole, which makes the serving very spectacular and beautiful, and such a seemingly simple dish will delight all guests.
Silver carp with sour cream and herbs To prepare silver carp with sour cream and herbs, you will need:
- Silver carp - 2 kg;
- Sour cream - 100 g4
- Parsley - 4-5 branches;
- Dill - 7 branches;
- Salt - to taste;
- Greens - to taste.
Let's start cooking:
Silver carp can be taken in size and much more than 2 kg, just then increase the amount of sour cream and greens, respectively.
Step 1. The fish must be cleaned well from scales. Do not cut off the head, just cut the abdomen and remove all the insides from there. Cut off all the fins using kitchen scissors. Rinse the fish well inside and out, there should be no black films left inside that can give bitterness to the fish.
Remove the gills from the head, they cannot be left otherwise the whole fish will become bitter.
Step 2 Now prepare the sauce:
- To do this, put sour cream in a deep bowl.
- All greens need to be chopped as small as possible, add chopped greens to sour cream.
- Add salt and ground black pepper to taste, the same, mix well.
Step 3. Now grease the whole fish well with this mixture. You need to lubricate both outside and inside, including the head of the fish.
Step 4. Put the fish on the foil with its back down, which must first be generously greased with odorless vegetable oil. Wrap the fish in foil and place it on a baking sheet.
Step 5. Put the pan with the silver carp in the oven, heated to 180 ° for 40-50 minutes, depending on the size. 10 minutes before the end of baking, open the foil so that the fish acquires a beautiful golden color.
Step 6. Remove the fish from the oven and transfer it from the baking sheet to the dish, it is better not to remove it from the foil, the fish will already be soft and may be damaged when shifting, it is better to just cut off the excess foil and decorate the fish around with herbs.
Your silver carp with sour cream and herbs is ready to serve!
Enjoy your meal!
Fine( 3 ) Badly( 0 )
Ingredients:
- Silver carp - 1 pc.
- Potato - 1 kg.
- Lemon - 2 pcs.
- Tomato - 1 pc.
- Mayonnaise - 2 tbsp. l.
- Onion - 1 pc.
- Salt - to taste
- Pepper - to taste
Cooking:
Clean the fish from the insides.
Finely chop the onion. Mix mayonnaise, lemon juice and onion. Rub the fish with this sauce and leave to marinate for 15 minutes.
Wash potatoes, peel and cut into circles or slices.
Line a baking sheet with foil. Put the fish on it and lay around the chopped potatoes.
Put in an oven preheated to 220 degrees and bake for about 30-40 minutes. During baking, the fish will secrete juice that needs to be watered over the potatoes to make it more tasty.
Ingredients:
- Silver carp - 2 pieces
- Sour cream - 2 Art. spoons
- Salt - 1 Pinch
- Pepper - 1 Pinch
- Coriander - 1 pinch (optional)
- Lemon - 1 Piece
Cooking:
The silver carp must be washed, cleaned of scales and viscera, remove the fins, head and tail. Add salt and pepper to taste. Lubricate with sour cream and, if desired, sprinkle with ground coriander for flavor. You can also add rosemary, fresh herbs and other seasonings for fish. The recipe for cooking silver carp in the oven in foil involves pre-marinating the fish. You need to leave it for at least 30 minutes, and ideally it should lie in the marinade for about two hours.
In order for the fish to be well marinated and cooked, you need to make small cuts. You can add lemon wedges if you like. Sprinkle the fish with the squeezed juice of half or a whole lemon. Put the silver carp on a sheet of foil.
Wrap each fish in foil so that the juice does not leak during cooking. Put on a baking sheet or in a baking dish and put in a well-heated oven for 35-45 minutes, depending on the size of the silver carp.
Then carefully open the foil. If desired, you can add a little more sour cream with spices on top. Send to the oven for another 10-15 minutes, but without covering the top with foil.
Ingredients:
- Silver carp steaks - 6 pcs.
- Carrot - 1 pc.
- Tomato paste - 3 tbsp.
- Bay leaf
- Allspice peas
- Salt - to taste
- Dried celery root
- Carnation - 2 pcs.
- Vegetable oil - for frying
- Seasoning for fish
- Ground black pepper
Cooking:
Heat a frying pan with vegetable oil and fry the silver carp steaks on both sides until golden brown, seasoning them with salt and black pepper.
Put the fried fish in a pan in which you will stew it.
Peel the carrots, grate on a coarse grater and send to the pan. Add bay leaf, allspice, cloves, salt, fish seasoning, dried celery root and tomato paste there. Fill everything with water and boil for about 10 minutes.
Pour dressing over fried fish and simmer it over low heat for about 40 minutes.
Serve the fish at the table with plenty of broth.
Ingredients:
- silver carp - 1 pc. (2 or more kg);
- parsley - 1 bunch;
- garlic - 3 cloves;
- oil for frying;
- flour for breading;
- salt pepper.
Cooking:
Clean the fish, remove the head, gut, rinse.
Cut lengthwise and remove the ridge, divide into portions of 5-6 cm.
Finely chop the garlic along with the parsley.
Salt and pepper the pieces, mix well with herbs and garlic, put in the refrigerator for 1.5-2 hours.
Remove, roll in flour, fry until golden brown.
Serve with mashed potatoes, rice, salad.
Ingredients:
- fish (carp, carp, silver carp) - 1.5 kg
- buckwheat - 1 tbsp.
- egg - 4 pcs.
- sour cream - 2 cups
- onion - 2 pcs.
- flour - 2 tbsp.
- vegetable oil - 5 tbsp.
- lemon - 1 pc.
- milk - 1 l.
Cooking:
Clean the fish, cut off the head without cutting the abdomen, remove the insides. Rinse, soak for half an hour in milk. Wipe the inside and outside with a clean towel, salt and stuff with buckwheat porridge mixed with fried onions and finely chopped eggs.
Grate the fish with lemon juice, pepper, roll in flour, fry in a pan with butter and put in a preheated oven for 10 minutes. Remove, pour over with sour cream and bake until cooked, pouring the resulting sauce from time to time. Serve in a warm dish along with the sauce.
Instead of porridge, you can stuff the fish with finely chopped raw potatoes.
Ingredients:
- 500 g of silver carp;
- 1/2 lemon;
- 2 tbsp. l. flour;
- salt, ground black pepper;
- vegetable oil.
Cooking:
Wash the fish, clean, cut into portions.
Rub each piece with salt and pepper, sprinkle with lemon juice and leave for 15 minutes.
Pour the flour into a plate and bread each piece of silver carp in flour.
Heat vegetable oil in a frying pan. Fry the pieces of silver carp on both sides, then put the skin down, reduce the heat, cover and bring to readiness for 7-8 minutes.
Ingredients:
- Silver carp (steaks) 2 pcs.
- Onion 1 pc.
- Garlic 1 clove
- Allspice peas 5 peas
- Vegetable oil 5 tbsp. l.
- Vinegar 5 tbsp. l.
- Salt 1 tbsp. l.
- Sugar 1 tbsp. l.
Cooking:
Wash silver carp steaks under running water, divide into fillets, removing the backbone.
Cut each fillet into slices about 8 mm thick.
Put salt and sugar in any container and mix.
Sprinkle the bottom of the container in which the silver carp will be salted with a salt mixture and compactly lay the fish fillet.
Sprinkle salt and sugar evenly over the top of the fish pieces.
Do the same with all the fish, salting it between each layer.
Take a plate of the same diameter as the container in which the fish is located and place it as shown in the photo.
Place any load on the plate. They served me a mug of water. Keep the fish in this state for five hours.
After this time, remove the weight from the fish. A liquid forms on the surface of the plate, which should be poured out.
Rinse each piece of fish under running water and rinse off any remaining salt.
Now you need to prepare the marinade. To do this, peel and wash the onions and garlic.
Finely cut the onion into half rings.
Chop the garlic finely.
In a bowl in which the fish will be marinated, put the onion, garlic and allspice peas.
Pour in vinegar and vegetable oil.
Put the salted silver carp into the marinade.
Mix everything well and place the fish in the refrigerator, stirring occasionally.
Soak the fish in the marinade until fully cooked, should be at least 2 hours. The degree of readiness of a silver carp can be determined by its color - the fish should turn white.
After that, the fish can be consumed by laying it on a dish or on bread.
Cooking silver carp at home is not a hassle and does not take much time. For different dishes, you can use all its parts, just pre-clean, thoroughly gut and rinse the fish well. The head, tail and fins are used for aspic of fish delicacies or simply cooked fragrant fish soup. The carcass is suitable for pickling or baking in the oven. Silver carp can be stewed with vegetables, in sour cream or tomato sauce, fried in batter. Cutlets, meatballs are made from this fish, and even canned food is closed at home.
The most useful is baked fish. And the silver carp is no exception. Rub the processed carcass or fillet on both sides with salt and pepper. We make punctures in the fish pulp and stuff with garlic passed through a press. We cover the baking dish with parchment and grease with vegetable oil. Put the fish, with onion rings and pieces of butter on top, into a mold, and put tomato circles around it. Pour everything with sour cream sauce and bake for 40 minutes in an oven preheated to 180 degrees. Delicious and very healthy fish with steamed vegetables. It is best to cook such a dish in a slow cooker with the Steam Cooking program. Sprinkle portioned pieces of silver carp with seasoning for fish and put in a slow cooker. Place potato cubes and carrot circles between the fish, and salt the peeled sweet peppers (pieces) and cauliflower and broccoli inflorescences, put on top and lightly pour with olive oil. This dish is prepared for half an hour and served only hot.
A deliciously prepared and beautifully decorated dish from such a fish will delight not only your household, but maybe a delicious surprise on the festive table for your guests.
A detailed description of the process of cutting fish and slicing for frying. Two cooking recipes.
1) Fried fish in flour breading with garlic and herbs.
2) Fried silver carp in a mixture of soy sauce, sesame oil, sugar, starch, ginger and other spices and herbs, rolled in sesame seeds.
Three options for cooking fish with stuffing.
1) Stuffed with cereals (any cereals - barley, millet, buckwheat, rice).
2) With minced mushrooms fried with onions and cheese.
3) Festive option - fish is stuffed with oranges and ginger, poured with white wine and baked with spices in the oven.
Marinated gourmet fish.
1) The basic recipe is aging under a layer of salt, pickling with vinegar, adding vegetable oil and spices when serving.
2) Fish cooked at home in a hot vinegar marinade with spices, under a layer of onions, sugar, spices (under oppression).
Dishes from silver carp baked over coals on skewers and on a grill. Cutting and slicing fish. Pickling. Two cooking options.
1) In a marinade of white salad or Yalta red onion with lemon and oil.
2) Barbecue with sweet pepper marinated with lemon juice, spices, herbs.
Marinated fish - two Ukrainian dishes:
1) Salamur in Ukrainian with onions, carrots, herbs, lemon and vinegar. Recipe for 5 servings.
2) Salamur Zaporozhye, aged for two days in brine from water, salt, sugar, vinegar. Two-hour infusion of fish with onions, allspice and oil.
Silver carp recipes cooked in a multicooker pan.
1) Baked fish under a hat of grated cheese, pre-marinated with yogurt or sour cream.
2) Fish marinated with lemon juice, baked on a vegetable pillow of onions, zucchini and tomatoes with spices (“Frying” mode).
2 recipes for making silver carp, packed in foil.
1) With a filling of tomatoes, cubes of frozen butter, onion, garlic and spices.
2) A fish reclining on an onion-garlic pillow with oranges. Festive version of baked silver carp with appropriate decoration.
Delicious appetizer options. Heh in Korean with onions, garlic, carrots, fresh cucumbers, herbs and dry spices with sesame or other vegetable oil. Interchangeable ingredients, what products can be added when preparing this snack.
Two recipes for fish baked in the oven.
1) Pieces of silver carp with lemon slices, poured with soy sauce mixed with garlic, pepper and fish spices.
2) The fish soaked in milk is stuffed with mushrooms / onions / eggs and baked in a creamy sauce with cheese, spices, herbs.
Cutting fish into steaks. Cooking steaks in the oven and on the grill. Steaks marinated with lemon juice, vegetable oil, a mixture of peppers, oregano, basil, parsley. And baked in the oven. Steaks in a sauce of oil and ready-made soy sauce, fried on a barbecue grill.
Aspic dishes from silver carp. Proper cooking of the broth so that it gels well. What products are added to the broth. Straining and clarifying the gelling broth. Choice of dishes. Assembling the dish, laying out pieces of fish and vegetables, pouring broth and cooling. Decoration.
Two recipes for tender fish cutlets. Rules and time for double-sided frying in a pan.
1) Cutlets stuffed with grated cheese mixed with eggs and herbs. Before frying, cutlets are rolled in flour with sesame seeds.
2) Juicy cutlets with fresh lard, onions, bread.
Whole carp. Recipes for oven baked silver carp. Preparing the carcass for baking. Cutting, marinating in lemon juice with spices. Coating carcasses with sour cream sauce. Time spent carcasses in the oven. Protecting fish from overcooking in the oven.
What ingredients are suitable for cooking fish soup. What is usually put in the ear, what can be added for taste. Cooking broth, rules and secrets. Ear boiled with chicken drumsticks, onion, white parsley roots and spices. Add vegetables and cereals. Sauce dressing made from sour cream, chicken eggs and greens.
How to cook silver carp using waste-free technology. The secret of cooking fish soup from fish heads and other waste - fins, ridges, tails. The sequence of bookmarking products for the primary broth and fish soup. Cooking time. Grocery list. Detailed description of the cooking process.
A gourmet dish is a transparent amber dried silver carp. Some helpful cooking tips. Dried silver carp recipe with spices: salt, sugar, laurel, basil and turmeric to give a pleasant golden hue. Variation of the recipe - a change in the composition, method of salting.
A delicious dish of silver carp in three days. Preparation of firewood and smoking equipment. Salting a batch of silver carps before smoking. Rinsing, drying, placing in a smoker. Smoking silver carp with hot 80° smoke. Airing and ripening of fish. Packaging, storage.
Description of the salting process of silver carp. Ingredients for salting fish: salt, sugar, laurel, allspice and black peppercorns, ground coriander, cumin, thyme and other herbs for piquancy. Time of salting fish with dry salting. The most suitable dishes for salting. Soaking.
How to cook cold smoked fish. Selection of firewood, shavings, wood chips, twigs, sawdust. Smokehouse preparation. Preparatory processes of fish for smoking - cutting, salting, washing, drying. Placement of fish in the smoker. The process of smoking with cold smoke, temperature regime.
How to cook herring from a fresh carcass of silver carp. Main ingredients: onion, salt, vinegar, water, laurel, allspice and hot peas, hot red pepper, coriander grains, vegetable oil. Packing fish in jars, sterilization. Serving to the table with boiled beets, mayonnaise.
What needs to be done to get an amber, moderately salted, delicious fish bacon. Cleaning and flattening fish. Salting, washing, soaking, drying to the required condition. The best place for drying fish. Balyk packaging, cold ripening. Use, serving.
How to cook silver carp in the form of delicious canned food. preparation of all ingredients and utensils. Arrangement of pieces of fish and spices in jars. Filling with vegetable oil. Preservation in the oven at 150-100 °. Twisting cans, checking sealing. Storage and consumption of fish.
Various options for roasting caviar. Washing bags with caviar. Breading the ovaries in a mixture of flour, salt, pepper, sesame seeds. Fry on both sides in hot vegetable oil. Serving with greens and fresh tomatoes. Recipe for caviar fritters with green onions and sour cream.
