Polissya carp from Arkina's grandmother (multicooker Redmond RMC M4502)

[I will tell you how my grandmother makes carp in Polesie.]

Polissya carp from Arkina's grandmother (multicooker Redmond RMC M4502)

Category: Fish dishes

Ingredients
Gutted carps	from 2 pcs.
Bulb onions	1 PC.
Dill seeds	a few pinches
Salt (preferably coarse)	taste
Optional: foil

Cooking method

• I will tell you how my grandmother makes carp in Polesie.
• Everyone who has ever tried it, when asked what to bring from grandmother, answers in unison: BAKED CARP!
• The combination of spices and baking in the oven makes the carp unbearably delicious! Onions impart a light sweetness, which is more inherent in crucian carp. The bones are softened to such an extent that they are no longer dangerous.
• I have tried to repeat this masterpiece before, but still it is very difficult to imitate baking in the oven.
• Glory to the multicooker! It turned out as much as possible like grandma's version, hurray!
• So I hasten to share it with you!
• It is more convenient to do it in the evening and for the whole night, since the process is long.
• Since we will bake in foil, it is better to cut off the fins and tails so that they do not pierce the foil.
• Gutted, peeled, washed with cold water and dried with paper towels, carp should be salted and sprinkled with dill seeds on all sides, including the abdomen.
• 
• 
• Stuff the belly with coarsely chopped onions.
• 
• Wrap the carp separately in a double layer of foil.
• 
• Place everything in the MV bowl.
• 
• Turn on the baked goods for 3-4 hours (depending on the size of the fish - the larger the longer). Run baked goods for an hour several times if there is no time setting or multi-cook function. At the end, let the MV switch to heating and leave it overnight, do not open the lid so as not to lose residual heat. If there is a Simmering mode, then after 3 hours of baking, you can switch to Simmering.
• To add beauty, I shaved the carp on top in the oven for a couple of minutes on each side.
• The rosiness does not in any way affect the taste, it just preserves the carp.
• Bake as much as possible in the bowl of MV, otherwise you will bite your elbows later.
• Be sure to try it chilled - divine! We love it even more!
• Bon Appetit!
• 

National cuisine

Belarusian Polesie

Note

By the way, carp meat from long languor acquires a characteristic creamy "melted" shade

[Arochka]

Arochka ! What a yummy ... And the crust will just rock!
I tried it cooked in a real oven. It is something...

[Arochka]

So I haven't baked carp and fish in a cartoon yet, I'm taking it as a keepsake

Arochka, Thank you!

Girls, it's soooo delicious! .. My head is spinning from just the memories!

[Arochka]

Thank you, Arochka, I will definitely repeat, well, straight, I wanted it so!

These are carps !!! Arochka, great, well done - brought such deliciousness! Now I can do this in a pressure cooker, but I have to adapt it to my own. I will definitely cook it. Thank you!

My husband doesn’t know about your recipe yet - he will immediately bring carp. : swoon: I must tell him to choose small ones, otherwise they will not enter ...

gorgeous recipe, just for my taste, thanks, I'll try it soon !!! but I won't cut off the fins, they are tastier with them

And do not pour anything into the saucepan? Nothing will happen to her?

Yara, nothing will happen to the pan on baking, you don't need to pour liquid. Moreover, the carp must be tightly wrapped so that nothing spills out.

Tatyana, the fins won't be crispy, they're not fried, but it's not important at all.

Arch, I love carps! But my men do not eat fish, they do not know how, they choke on the smallest bone, bite it across the ridge. In general grief. And here is such a gorgeous recipe! Thank you! Now I can cook fish with a clear conscience.

Is the menu marked?

[Arka]

Arka, have you ever tried to bake them in the oven? I don't have a multicooker. I want to try it in the oven, what do you think, what temperature should I set?

Are the small bones not really felt? Is there no need to cut the back?

It's just a miracle - both the recipe and the design!

[Arch]

Arch, yummy !!! I also use dill in winter, and in summer and autumn "umbrellas".

And if you try it all night in a slow cooker?

Once again I am delighted and amazed at the forum. Here's the thing. I bought two carps today. I sit, work, and I myself think: I am so tired, and so not interesting. I took a break, went to the site, and here - carps.
And this is not the first time! A magical site! Thank you!

[Arch]

Arch, Christmas trees, panicles !! and that's where I am for you in the month of December snowdrops I will find dill seeds ?? you couldn't have warned me in the summer! ...

[Arch]

Arch, Christmas trees, panicles !! and that's where I am for you in the month of December snowdrops I will find dill seeds ?? you couldn't have warned me in the summer! ...

Luda, grandmothers always have them on the market !!! But I've stocked up on my own ...: girl_blum: I will definitely do it, I'm already looking forward to it!

The pharmacy sells dill seed.

oooh, exactly !! And I’m already so used to counting on the current on my bins that I didn’t even think about grannies and the pharmacy! Okay, we saved Arka from mockery !!!

[Medunitsa, Anna 1957]

Medunitsa, Anna 1957, the bones do not go anywhere, but they are steamed until soft. If in doubt, it is very easy to cut them out after cooking. In carp in the back, the bones lie exactly in the center - mentally we divide the back from the upper fin to the costal part in half. If it's not clear, I'll try to formulate it differently. Write

Merry Irina, in the oven, too. It's just that you can't throw her at night like MV, it's scary. Better to do during the day. First set the temperature to 180, then gradually reduce to 100. In the oven with foil, you don't have to bother, just put the carp on a baking sheet and cover with foil for the first time. Tomorrow I'll check with my grandmother on temperature conditions and accomplish my goal.

CapriceI think a slow cooker would be perfect.

Kate, it often happens with me - the beast runs to the catcher!

Manya, I specially tease some fasting people!

Luda, who is looking...

[Arka]

Thank you, Arka! I also thought that if you darken for a little longer at a low temperature, it would be almost like in a stove.

[Caprice]

CapriceI think a slow cooker would be perfect.

This is the case! And then I sit and rack my head: I need to look for small carps ... And it seems a pity for a multicooker saucepan ...

And I can put so many of these carps in my slow cooker!

[Medunitsa, Anna 1957]

Medunitsa, Anna 1957, the bones do not go anywhere, but they are steamed until soft. If in doubt, it is very easy to cut them out after cooking. In carp in the back, the bones lie exactly in the center - mentally we divide the back from the upper fin to the costal part in half. If it's not clear, I'll try to formulate it differently. Write

Try it differently, otherwise it’s not clear.
I usually cut raw bony fish perpendicular to the ridge as often as possible (after half a centimeter). Thus, small bones are cut, and it is almost impossible to choke. And a fried fish becomes like a comb with rare teeth (I understand that comparing food with a comb is not very correct, but it immediately becomes clear).
In this recipe, are bones chewed or do you have to spit them out? I ask in such detail because my mother has dentures, and with them they choke much more often - the palate is covered with plastic and does not feel anything.

[Arch]

Arch, Christmas trees, panicles !! and that's where I am for you in the month of December snowdrops I will find dill seeds ?? you couldn't have warned me in the summer! ...

Lyudochka, today I specially hit the "Gardener" store for the very seeds, because I did not find them on the market.

I bought a large pack of dill seeds (offered five types).

My grandmother is also from the Belarusian Polesie.

I've already rolled up my sleeves. I went to butcher carp!

Anna, bones soften, but not as much as in canned food, that is, you can't chew them easily, especially if you have problems with your teeth
I called them harmless from my own experience
and my experience of many years is as follows: I opened each fish season with a hike to the lore, because my loose throat caught bones and no tricks with "drink water, eat bread" gave nothing
and only the bones of these baked carp, softened by prolonged heat treatment, slipped if I managed to miss the bone
in!
but if your eaters have a risk of choking on the bone, I'll tell you how easier it is to cut
the bones are not arranged randomly, but in 1 row
this row lies in the center of the back
the back from the costal part is separated by a black line, the occurrence of a number of bones is shown in red

My grandmother is also from the Belarusian Polesie.

I've already rolled up my sleeves. I went to butcher carp!

Lyulёk!

[Arka]

Arka, but, excuse me, in the Russian stove itself, can you tell me the mechanism and baking time? As I understand it, after the fire goes out, scatter the coals on the walls and put them in the same foil? Or without her? And how much? Thank you

Pani Shtuchka!
Put on a baking sheet without foil.
In the morning they laid it down, in the afternoon they got it - at least 3 hours

Yesterday I made a whole baking sheet in the oven with convection for 3.5 hours
At first, it baked at 175 degrees, after an hour it reduced to 150 degrees, after another hour - to 120 degrees
It turned out great!

Girls, this fishing trip on Svetievich will definitely become the highlight of the program !!!!

I cooked in a slow cooker Oursson. The smell was so intoxicating! The multicooker fits three carp in foil. I kept it on baking for 3 hours, and then another 5 hours on Slowing. The languor time could be safely reduced by 2.5 hours. The fish is boneless. The bones of the spine were like canned salmon. Tasty awesome! Arch! THANK YOU!

The fish is tempting.
I have a question - or did you follow it or no one asked - do you need to swap them at Baking - one down, then the other down?
If not, will it not be so that the lower ones steamed more strongly, and the upper ones weaker?
And the second question - if you do not fry in the grill, but only in a slow cooker - will they remain the same color as they were originally?

And I have a disaster! I went to the market, and there - at least 5 (!) Kilogram barks, and crucians, in principle, have been gone for three days and when they will not be known (I have already entered into contact with the sellers). In short, there is a solid fish, from which only the head will fit into the largest cartoon. Of the relatively small fish, which with great difficulty, but you can try to cram into a cartoon, there were walleyes. Took two. will be bad, right?

Yesterday I made a whole baking sheet in the oven with convection for 3.5 hours
At first, it baked at 175 degrees, after an hour it reduced to 150 degrees, after another hour - to 120 degrees
It turned out great!

I confirm !!!!

The fish is tempting.
I have a question - or did you follow it or no one asked - do you need to swap them at Baking - one down, then the other down?
If not, will it not be so that the lower ones steamed more strongly, and the upper ones weaker?
And the second question - if you do not fry in the grill, but only in a slow cooker - will they remain the same color as they were originally?

You do not need to change places, they do not lie at the bottom (unless you take very small ones), but stand at an angle in the bowl. All are steamed the same way.
On the crust: if you do not grill, then the skin will not be crispy, but soft, but it will still be tasty, because stewed.

I confirm !!!!

Thank you friend!

there were walleyes. Took two. will be bad, right?

Svetka, are you asking me? I have not seen pike perch in my eyes, they do not sell it with us. I can't say how it will turn out. They say that pike perch is the most delicious freshwater fish. By definition, it can't go bad!

Tasty awesome! Arch! THANK YOU!

To your health, namesake! And do not reduce the time, this is the whole trick!

I cooked it, didn't like it, fried tastes much better.

Well, how many people, so many opinions
Fried and I like it, but this is a completely different dish

Oh, Natakh, I did IT !!!!! How delicious, I didn't have any dill seeds, I crumbled my umbrellas ... The smell ... the bones are soft ... I remembered January .... Thank you!

🔗

Masha, did you bring me that, what's left?
And you yourself sit so thoughtful? .. in the form of a cat
Well done, that got out with umbrellas

Dear Arka! This time, I cooked ice fish according to your recipe. Considering that the fish is small, I had 11 pieces from 12 to 16 cm long and up to 1.5 cm thick. I chose the Slowing mode for 4 hours, pressure 2. It turned out very well. The time could be increased by another 1-1.5 hours. I was afraid that the small fish would turn into mashed potatoes. Thanks again for the wonderful recipe.

To your health, namesake!

Thank you very much. for a very tasty fish !! Usually I didn't buy carp because of the abundance of bones .. But this recipe is just MIRACLE. Thank you so much again! I forgot to add: I didn't find dill seeds, but the garden is full of umbrellas of fresh dill! I just put them on a fish, but the taste, apparently, is what you need !!!

Margarita, I'm glad that I liked the fish!
Recently, my grandmother had a meal, again overeating from the oven - what a thrill!

[Arochka]

Recently my grandmother had

Arochkahappy you.

Yes, Arochka, when there is a grandmother, it is really a thrill))) And even when such delicacies indulge, the thrill is doubly!

That's right! Always incredibly happy to be with my grandmother! Memories of a free and happy childhood warm, goodies from the stove fill your belly, and you lie flat under all this "load" and think how to make sure that in life you are crushed only in this way

That's right! Always incredibly happy to be with my grandmother! Memories of a free and happy childhood warm, goodies from the stove fill your belly, and you lie flat under all this "load" and think how to make sure that in life you are crushed only in this way

And I so want to lie down ...

I remember for so long about your recipe, Arochka, but I don't come across small carp ... And the large ones, probably, will not be so tasty, and then how can I put a large one in the bowl of MV?

And I so want to lie down ...

And I won't even lie down with my mother. I don’t remember my grandmothers at all.