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

Something small carp does not come across ... And the large ones, probably, will not be so tasty, and then how to put it in a large bowl?

Marina, I put three GOOD carps in a 5 liter multicooker. Sideways and plump. Happened.

Something small carp does not come across ... And the large ones, probably, will not be so tasty, and then how to put it in a large bowl?

Marina, I put three GOOD carps in a 5 liter multicooker. Sideways and plump. Happened.

[Caprice]

what modes
CapriceI think a slow cooker would be perfect.

Do you also need to wrap it in foil in MVA? Or just to the bottom? I have it recently, just started to master. In what modes and how long is each optimal? I did it in the cartoon, I liked it.

Do you also need to wrap it in foil in MVA? Or just to the bottom? I have it recently, just started to master. In what modes and how long is each optimal? I did it in the cartoon, I liked it.

Anna, I am not the proud owner of MVD
It is better to ask those who use it about the modes in the topic about MVA

[Arochka]

Arochka, finally put a carp on Baking in my Brand! 3 times on the Pastry and further on the Heating will stand until the evening ... Understood correctly?
Acquaintances caught the carp with their own hands, butchered and brought it. I just have to turn on the MV.
Looking forward to the evening!

I understood everything correctly, the longer it languishes, the tastier it will turn out
even the color of the meat will be creamy, like baked milk

Acquaintances caught the carp with their own hands, butchered and brought it. I just have to turn on the MV.

There are decent people!

And now we have a new delicacy from grandmother - dried (like mushrooms) little carp. These are such sweet "seeds" that you cannot tear yourself away from! You sit, crunch, only the ridges remain

There are decent people!

I myself never cease to be surprised. And there was a time when we were flooded with gutted carp, until we prayed to stop the "deliveries". Now we just remember.

The carp turned out to be so delicious, thank you very much, Natasha! I cooked in Brand 6050, I had to put the Baking 3 times for 1 hour, then it languished for 4.5 hours ... We ate it quickly - almost with bones, very tasty!
In our pressure cooker, you can simmer less, I think. Or bake for 2 hours. We need to experiment.
We will repeat it unambiguously. Moreover, this carp was already frozen, and I want to try to cook it fresh this way.



It's a pity the photo does not reflect that color and smell, much less taste ...

And now we have a new delicacy from grandmother - dried (like mushrooms) little carp. These are such sweet "seeds" that you cannot tear yourself away from! You sit, crunch, only the ridges remain

A long time ago, as a child, I tried this when I was staying in the village ... Everything was very tasty there. I especially remember the fish caught with my own hand, fried in the fresh air and eaten there - these are indelible impressions!

Marina, it turned out perfect! Color - beige-pinkish, stewed - just what you need!
The meaning of long languor is not only in the taste, but also in softening the seeds to such an extent that they become soft and harmless, like in canned food. So I would not cut the time.
I, in the case of a large number of carps, do on a baking sheet in the oven without foil with a gradual decrease in temperature: read here

In the same way, you can cook carp and other small fish! So tasty and healthy!
We are delighted. Thank you very much again. My husband's favorite carp, suddenly, began to cook differently and I really like it ...

And thank you for the photo report!

[Arochka]

Arochka, thanks a lot for the recipe)
We really liked this fish. And take this into account that the husband and son do not like fish, and then it turns out that they do not, because you need to choose tiny bones.
And here is beauty ... there were no thin bones at all.
Only, of course, my fish itself is not so tasty. Well, as our Kuchmash used to say, Maye, te Maye. I had a roach. Yes, and I don't have a grill to fry the crust ... eh ...



Oh, yes ... I forgot to write that the onion fit completely in the belly and poured it on top.
Baked in DEX. Baking for 2 hours and simmering for 5 hours.

Tanya, happy for you and especially for the roach. Such a fate can only be envied!
The rudd is good too, just not as fat as carp. And it was possible to brown it under the upper heating element of the oven, although not necessarily.
For the fishermen!

And it was possible to brown it under the upper heating element of the oven, although not necessarily.

So I have the most primitive gas oven, Hephaestus. There is no temperature or grill. Only two bricks lie below.

So I have the most primitive gas oven, Hephaestus. There is no temperature or grill. Only two bricks lie below.

Have I already said what I did this weekend? :-) Mom brought little ones, with a palm. And I also sprinkled it with salt and sugar - I subtracted the Duc from Admin at the expense of small porcelain carpets lay at the bottom. I changed them every hour in places, because they would have burned. The sugar was caramelized and it turned out to be an awesome grilled crust without any grill :-) Now I always do this for carp! Small bones are not felt at all. In the belly, the fish shoved everything that came to hand! This is cartoon panas

Oh, and I regularly make entu yummy .... Lyova catches, and I do .... Doesn't bother at all ... In ento fish, the main thing is to remember in time that it needs to be cooked, otherwise there won't be enough time!

it turned out to be an amazing grill crust without any grill

You can learn more about sugar and cooking time in Panas

people, but there are no special details. I dried the fish with a towel, put 2 cans - with salt and sugar. you poke your fingers into salt and sugar and rub your sides, inside the abdomen. there are no proportions as such. well, sugar, just not to overdo it. probably somewhere around 35-40% sugar and 60-65% salt. shove everything that is at hand into the belly (in this case, I had salad peppers) and wrap it in foil. time - from 3 to 4 hours. only if the fish is small, like mine, and not large, as Arka wrote, then turn it over every hour. Baking mode.

Karaaaasiki!
Another dish from my grandmother. She dried small crucians in the oven until croutons. And then they were instantly eaten like seeds.

And this year, Masha, on Plissa (though they didn’t catch, but bought, such a new service appeared) such large crucians were fried, I was already envious (they regularly sent me photos, teased me). Remember that big frying pan? Three crucians fit at a time.

And stewed fish, yes, the most favorite so far.

I lied, 6 good crucians fit in a frying pan

Arochka, darling, what kind of frying pan is this ?! And tell me, is it not your family Iwasyka-telesyk in the stove ... tavo ... in the frying pan?

Small frying pan ... More than 50 in diameter.
And the boy, no, not us, we are only those who eat badly

Yes, a noble frying pan, you need to find a photo, de Mas fries potatoes on her ... sooooooooooooooooooooooooooooooooooooooooooooooooooooooooo ;-) I represent all these crucians ... mmm ...

Man, find the picture! I also want to look at IT!

I'll find, let me get to Moscow

[Arka-Nata]

Arka-Nata, I have a huge thank you !!!
Prepared exactly according to the temperature regime: 3 hours baking + 6 hours heating in Brand 37502.
This is in the cartoon:

Unfolded:

They ate it with the bones, they are so soft!
And the leftovers are directly in the foil - in the refrigerator:

I haven't cooked river fish for several years, precisely because of the bones. I would have eaten myself, but my mother (91 years old) ... And then they brought me about 50 crucians. Well, don't throw it away ... This recipe has been in my bookmarks for a year. I read the reviews and decided to take a chance. And for good reason !!!!
Thanks again for the gorgeous recipe!

Hare to catch all the carp! not enough for this recipe ourselves!

[sweetka]

sweetka, and they promised me more carp! I'll freeze it, and in winter I'll bake / natom kaaaak ...

And that's what you're bragging about now, huh? (hides her carp behind her back) that you are a greedy carp owner? but he looks like a good person ...

Yes, we all look ... until the crucians loomed ...

(pushes his crucians more tightly into the freezer). But I'm not like that! I'm generous! and ... and ... and yet I have nothing.

Svetk, let's go to Bryansk, take away the carp!

Mashun, that's exactly to me! If someone needs to take something away from someone, then there is no better helper!
Checkmark, tell us when can I come to you? (I mean, when you're not at home?)

... and the crucians are alone at home!

in this song we will replace it with "carp-kids"

Exactly! But 6 buits are not enough for us ... And there is no trace of witnesses ...

[Svetka]

Deffchonki !!! Svetka, Masha, I will share the crucian carp voluntarily, just come !!!! And then we will eat them together, and we can wash them down with anything ... And the author of the recipe, Arochka, I invite you too! And you don't have to wait for the crucians to stay at home alone ...

Yesterday I read this topic ... in the morning I went for carp!
Not ... I certainly assumed it was delicious ... but not to that extent !!!
Ukusnaaa ... to disgrace!
Thank you, Arka! and a deep bow to granny!

I, too, succumbed to carpomania and cooked in a cartoon, did not fry in the grill, grill patamusha in the country, how did it come out? behold

Greetings to grandma!

Girls, stop scaring fish!

pushes his carp more tightly into the freezer

Why frighten something? The freezer itself is full! Inadvertently admitted ...

[sweetka]

sweetka, they themselves then infected, ran into the okay-ku all the karpushikov perematsala-yesterday it was. Today I have a lot of respect for your carpusha. : oops: I've got milk there. I will go to Temka multiFastanus.

[Arka]

Arka, thanks for the recipe, bookmarked ... I will definitely do it, I love river fish, but it is bony ... and this is a great way to soften the bones ...

And what is interesting, in the cartoon the bones soften more than in the oven, how!

[Masha]

Masha, well, that said, I am now in the oven and will not try. And I was going ...

Matilda, repent! How much did the multicooker pay you !? Give everything to good Aunt Sveta for a good cause - buy carp and gobble up quietly return them to their families by releasing them into the sea-okiyan! (Smile with a halo and kind, honest eyes).

Galyun, do it in the oven, it's safsem to your taste!

Svetka! Matilda is not for sale!

And what is interesting, in the cartoon, the bones soften more,

I did both mackerel and herring in the cartoon, the bones were not even felt, it was delicious .. but the smell during cooking was terrible (and it’s 5-6 hours ...) ... but I didn’t think to cook carps like that, but there were I have somehow small .. but this is not food, but a translation of the product ...

do it in the oven, it's safsem to your taste!

Mom can't eat with bones ...