How to cook carp in the oven with potatoes. Carp baked in the oven (cooking method with potatoes), a recipe with a photo and some useful tips. How to cook carp in the oven with potatoes

Carp with potatoes in the oven is not just an option for a hearty and healthy dinner. This is also a fairly quick dish, because it takes very little time to prepare the ingredients for baking.

However, before cooking, the fish, of course, will need to be prepared. How to properly clean a carp?

We clean carp according to all the rules

Of course, carp, like other fish, is always better to buy while still alive. So you can not doubt the freshness of the original product and the quality of the finished dish.

At the same time, freezing is considered the most humane way to kill a distant relative of a carp. That is, a fresh carp just needs to be put in the refrigerator for several hours, and it will fall asleep forever.

After that you need:

take the fish out of the refrigerator and put and defrost in cold water;
put the fish carcass on a cutting board;
cut fins;
fix the tail of the carp with your hand and start peeling off the scales from the tail to the head;
cut the abdomen and get the insides;
pull out the gills.

After that, the fish should be washed again in cold water and either start stuffing it if the carp is baked whole, or further cutting if the dish will be cooked in pieces.

Cooking fragrant potatoes and luxurious carp

Especially for those who like to experiment with ordinary, everyday products, an oven-baked carp recipe has been created that has light notes of Italy.

So take:

1-2 fish for about 2-2.5 kg;
1 kilogram of potatoes;
1 lemon;
1 head of garlic;
2 sprigs of rosemary;
1 bunch of dill;
4 tbsp. tablespoons of vegetable oil;
pepper black, red and white;
salt.

How to cook?

Prepare the fish (the algorithm of actions is indicated above).
Rub it with a mixture of salt and pepper.
Line a baking sheet with cooking foil.
Put the carp on the foil.
Brush generously with sunflower oil.
Wash the potatoes, peel them.

If the potatoes are young, then simply brush off the soft outer skin with a stiff brush.

Cut each peeled potato into 4 pieces.
Peel the garlic.
Finely chop the rosemary leaves.
Chop half a head of garlic (3-4 cloves).
Transfer half of the potatoes to a separate bowl, add garlic, rosemary and vegetable oil to it.
Wash the dill, chop it finely.
Mince the remaining garlic.
Put the dill and garlic to the remaining potatoes, sprinkle with sunflower oil.

If time allows, then let the vegetable marinate for 20-30 minutes.

Arrange different types of potatoes around the carp.
Place the tray in the oven for 30-40 minutes at 180°.
Wash the lemon, cut into thin circles.
Carefully remove the baking sheet with the tasty, baked contents.
Make small cuts along the back of the fish.
Insert lemon slices into them.

Carp with potatoes is ready! Serve it on a large, beautiful dish so that the treats are sure to be enough for all family members or guests.

Carp in Greek means fruit.

How easy it is to bake carp in sour cream

It would seem that unusual things can be cooked in the oven from carp with potatoes? In fact, a lot of things, for example, carp in sour cream sauce.

Take:

carp (about 1.5 kg);
potatoes - 500-700 g;
sour cream - 1 small jar;
lemon - 1 piece;
onions - 2 pieces;
spices for fish;
salt;
sunflower oil.

Cooking:

prepare the fish for baking, but do not cut off its head;
put it in a deep bowl;
rub the carp inside and out with a special mixture of spices and salt;
pour the juice of one half of a lemon over the fish;

While the carp is marinating, start cooking the potatoes.

cut each potato in half;
mix sour cream and spices;
take a baking sheet, cover it with culinary foil;
grease the foil with sunflower oil;
lay out the potatoes, spread it with sour cream;
peel the onion, cut into rings;
make a "pillow" of onions for carp;
cut into slices the second half of the lemon;
put the fish on the onion "pillow";
put a lemon in her belly;
grease the carp with sour cream;
put the tray in the oven.

Cooking time - 30-40 minutes, heating - 180 ° -200 °.

If a large fish is used for baking, then experienced chefs advise making shallow cuts on its back. So the carp is better marinated and fried faster.

Carp in the sleeve - minimum complexity, maximum taste

To cook carp in the oven with potatoes, it is not necessary to have a special baking sheet with high sides at home, because you can simply use a cooking sleeve.

So, to bake a carp with potatoes, take:

carp (an individual per 1.5-2 kg);
700-900 grams of potatoes;
2 onion heads;
1 head of garlic;
1 lemon;
white table or dry wine - 250 ml;
sour cream;
dried basil;
pepper, salt;
olive or vegetable oil.

How to cook such a culinary masterpiece?

prepare the fish according to all the above rules;
cut off the head, cut the carcass into portions;
put the carp in a deep bowl;
add salt and pepper to it;
peel the onion, cut into large half rings;
add it to the fish;
wash the lemon, cut in half;
squeeze the juice of half a lemon into a bowl with bunches of carp;
stir;
pour wine and leave the fish “alone” for 20-30 minutes;
wash and peel potatoes;
cut it into 2-4 parts, do not cut very small potatoes;
transfer the potatoes to a separate bowl, add pepper, basil and salt to it;
peel the garlic, leave 2-3 cloves on the board;
coarsely chop them, transfer to a bowl with a peeled vegetable;
add oil;
remove the carp from the marinade, dry each piece with a paper towel;
prepare the culinary sleeve;
spread each portioned piece of fish with sour cream;
put vegetables and carp in the sleeve in this way: first half the potatoes, then the fish, then the remaining potatoes;
pour some potato marinade into the sleeve and close it;
lay the sleeve on a baking sheet and make a few neat punctures on it;
put the baking sheet in the oven and bake for about 50-60 minutes at 180 °;
take the finished carp baked in the oven out of the sleeve and put it beautifully on the dish.

By decorating the finished carp with mayonnaise "scales", you can give it an even more noble look.

Carp with garnish, baked in foil

It would seem that a carp baked in the oven in foil always tastes the same. However, this is absolutely not the case, since it is not so much the spices that play the last role in this matter, but the method of preparing the potato side dish.

And to be sure, take:

1.5 kg carp;
10 potatoes;
2 carrots;
4 bulbs;
lemon;
seasoning for fish;
mayonnaise;
vegetable oil;
salt.

Also, prepare a flat baking sheet and cooking foil in advance. Thereafter:

prepare the fish for heat treatment;
make shallow cuts on the sides of the carp (so it will cook faster);
rub it with fish seasoning and salt on all sides;
coat with mayonnaise, not forgetting to coat the belly too;
cut the washed lemon into thin circles;
insert lemon slices into the side cuts, put 3-4 circles inside the fish;
wash and peel carrots;
cut it into thin circles;
peel pre-washed potatoes;
make cuts in each potato, without cutting it all the way;
insert thin circles of carrots into the cuts;
peel the onion, cut into thick rings;
grease a baking sheet with vegetable oil;
lay out the onion;
put on top the carp smeared with mayonnaise;

If there is an onion left, you can chop the fish from the inside with it.

put potatoes stuffed with carrots around it;
salt each tuber separately and sprinkle with sunflower oil;
cover the still raw dish with foil and place in an oven preheated to 180 ° C for literally 30 minutes;
take out the baking sheet, remove the foil;
send it back to the oven to brown the fish and potatoes for another 20-30 minutes.

After the vegetables are fully cooked, remove the baking sheet and transfer the carp with the side dish to a large dish.

Residents of China are sure that carp is a symbol of perseverance and determination. That is why this fish is depicted in many scrolls and on many interior items.

So, since carp is considered a relatively inexpensive fish, you can cook dishes from it at least every day. At the same time, the weekly intake of this or that fish recommended by WHO experts is 300-400 g.

Carp was bred from carp in China, but now it is found in water bodies all over the world, excluding South America. In Russia and Ukraine, you can also buy carp and cook a delicious dish out of it. We offer a simple homemade option that is suitable for a family dinner - carp in the oven with potatoes.

Ingredients

carp weighing 1 kg or a little more - 1 pc.;
lemon - 0.5 pcs.;
olive oil - 3-4 tbsp. l.;
medium potato tubers - 5 pcs.;
peeled onion - 2 pcs.;
peeled red carrots - 1 pc.;
laurel leaf - 1 pc.;
allspice peas - 5-6 pcs.;
rosemary, ground nutmeg, coriander, fennel, chopped dried paprika - a pinch each;
salt - to taste.

For your information: carp fish is prepared in many countries of the world. The Chinese dish "carp-chrysanthemum" has a presentable appearance: bones are removed from the fish, cuts are made from the inside, turned inside out with the skin, fried in oil, after which it takes on the appearance of a chrysanthemum. In Bulgaria, carp is stuffed with nuts and baked in the oven for Christmas. The Germans and Poles stew it in beer sauce, and the Hungarians stuff it with smoked lard. Residents of Israel consider it the most suitable fish for stuffing. Stuffed with minced fish and mushrooms and stewed in wine, carp "a la Chambord" (sagre a la Chambord) is a delicacy of French cuisines. Moreover, the French serve it with luxurious side dishes - crayfish, mushroom caps and even delicious truffles. Austrian cuisine is famous for carp rolls.

Cooking

Crush allspice peas and send to two tablespoons of olive oil, pour rosemary, nutmeg, coriander, fennel and paprika into it. Mix all spices.

Cut the lemon into thin slices.

Remove scales from carp. Spore along the body of his belly, gut the insides, rinse with running water. Blot with table napkins.

Make cuts in the fish with the cross sections of the knife, salt, sprinkle with the juice of a quarter of a lemon, coat with seasoning oil. Insert lemon slices into the slits. If the gallbladder is torn while gutting the fish, cut out the parts that are stained with bile or rub them with salt. It is better to cut the gills with a knife so that they do not spoil the taste with bitterness.

Cut the onions and carrots into cubes and sauté in a spoonful of olive oil. When the vegetables have cooled, stuff the belly of the carp with them. Put a bay leaf in there. You can also add a sprig of dill.
Chop well-washed and dried potato tubers into slices, mix with salt and your favorite seasonings, fill them with empty gaps on a baking sheet with fish.

The carp oven needs about 45 minutes in the oven at 170 C. After taking out the fish, pull out the dill and laurel from it, they have already given up all the flavor when cooking.

Step 1: prepare the carp.

Clean the carp from scales and gut, carefully opening the abdomen and taking out all the insides, and then scraping a little inside of the fish with a knife. Cut off the tail, fins, gills (if this is not done, the carp around them will be bitter) and remove the eyes.
Rinse the cleaned fish and pat dry with disposable paper towels.
Rub the carp inside and out with salt.

Step 2: prepare the bow.

Peel the onion from the husk, rinse with cool water and cut into half rings or feathers. Put everything in a bowl, sprinkle with pepper and salt, mix well.

Step 3: prepare the potatoes.

Rinse the potatoes from dirt and sand, peel and rinse again with water. Cut each potato into halves or quarters, depending on size.

Step 4: bake carp with potatoes.

Preheat oven to 200 degrees. Grease a baking sheet or baking dish with vegetable oil. Place the carp carcass in the center and stuff it with onions and spices. Coat the fish with vegetable oil on top, it is most convenient to use a silicone brush for this. Thanks to the oil, the top of the fish will be covered with a beautiful crispy crust. Instead of butter, you can use fat sour cream or mayonnaise, this is already a matter of taste. With sour cream, for example, a milder taste and aroma is obtained.
Spread potato pieces around the fish, salt and pepper them and also pour a little oil on top. In fact, you can put as many potatoes around as you have enough space on the baking sheet.

Send carp with potatoes to bake on 45 minutes until the skin of the fish and the top of the potato are golden brown. The finished fish is fragrant and soft, and the potatoes are loose.

Step 5: serve carp with potatoes.

Remove the finished carp from the oven, decorate with fresh parsley and serve. On the table already cut into pieces and put on plates along with baked potatoes, generously flavor each serving with sour cream. It is a pleasure to eat such a fish! But remember about small bones, carp are river fish, so be careful and choose them.
Bon Appetit!

Lemon can be used instead of onion. In this case, take two fruits. Cut one into thin slices and put inside the fish, and squeeze the juice from the second lemon and pour it over the carp.

In addition to potatoes, add other vegetables for a more varied side dish.

The head of the carp can be removed if desired, as well as the tail.

If you are embarrassed by empty eye sockets, put cranberries or lingonberries in them.

carp - 1 carcass (weighing about 1 kg);
salt, ground black pepper and seasonings for fish dishes - to your liking;
mayonnaise - 3-4 tablespoons;
lemon - ½ pieces;
carrot - 1 piece (large);
potatoes - 9-10 tubers (medium size);
onion - 4-5 pieces;
vegetable oil - 5 tablespoons.

Cooking

Useful and tasty river fish - carp. How many delicious things you can cook from it. We suggest not to fool your head and not mess around, but to use a very simple recipe - bake fish in the oven with potatoes. Then you will be surprised how exquisite the finished dish turns out. This option is perfect for a family Sunday lunch or a romantic dinner.

Carefully clean the fish from scales, cut the abdomen and remove the insides. Rinse it well under running water, let it dry. Carp is a bony fish, and so that small bones are not too felt in the finished dish, make shallow cuts on both sides from the ridge to the abdomen (it will be clearer to you with the photo below). Thanks to this procedure, during baking, small bones will become softer and will not be felt.

Mix salt, ground black pepper and seasoning for fish dishes in a separate bowl. With the resulting mixture, rub the fish carcass thoroughly on all sides. Ideally, in order to soak up the aroma of spices, the fish should lie down in the refrigerator for some time. Then evenly grease the carp with mayonnaise.

Wash the lemon and cut it into thin slices. Insert them into the incisions, put the rest in the abdomen.

Prepare vegetables, peel and peel them, wash, dry. Put the potatoes in a deep bowl, salt and pepper to your liking, pour over with vegetable oil. Stir so that the spices and oil are evenly distributed throughout the potatoes. On each tuber, make 4-5 cuts, not reaching the end of 0.5-1 cm.

Cut the carrots into thin circles, insert one at a time into the cuts on the potatoes.

Cut the onions into rings.

Take a baking sheet or baking dish, grease generously with vegetable oil. Spread out the onion rings (do not use all of them, leave a little to put on top of the fish carcass). If you have leftover carrot slices, place them on top of the onion. Now place the carp in the center, lay the potatoes around it, sprinkle the remaining onion rings on top of the fish. Close the mold with foil.

carp - 1 carcass (weighing about 1 kg);
salt, ground black pepper and seasonings for fish dishes - to your liking;
mayonnaise - 3-4 tablespoons;
lemon - ½ pieces;
carrot - 1 piece (large);
potatoes - 9-10 tubers (medium size);
onion - 4-5 pieces;
vegetable oil - 5 tablespoons.

Preparation time: 00:40
Cooking time: 01:10
Servings: 4
Complexity: average

Cooking

Helpful Hints

Fish is one of those foods that perfectly absorb flavors. Therefore, to enhance the smell and taste of the finished dish, do not neglect seasonings and spices. Dried vegetables (onions, carrots and garlic), turmeric and ground coriander, paprika and varieties of ground pepper (hot, white, allspice), dill, parsley, ginger, bay leaf, fennel, almonds, curry and cumin are well suited to fish dishes.
To prepare this dish, do not take too large potato tubers, they may not be baked.
When preparing a fish carcass, it is advisable to cut off the fins and gills with a tail, and also remove the eyes, because the finished fish around these places can be bitter. And so that empty eye sockets do not spoil the look of the finished dish, insert olives or some berries there.
In addition to potatoes, other vegetables can be laid out for baking around the fish - carrots, cauliflower, bell peppers, broccoli, zucchini and eggplant, cut into bars.

Thematic materials: