Silver carp (recipes)

Silver carp (recipes)

Category: Fish dishes

Ingredients
Silver carp head
Medium carrots	2 pcs.
Large bulbs	2 pcs.
Salt, pepper, bay leaf

Cooking method

• This medium-sized head tightened 4 kg. It is perfect for jellied meat.
• Do not forget that a large head is needed for the broth, preferably a sexually mature fish. Of the heads of young fish of any breeds, it will not work even for fish soup
• After washing his head well in a basin of water, the husband cut it in half. The gills were removed. Only one half of the head was cooked.
• 1. Put the required number of heads, peeled onions and carrots in a saucepan.
• 2. Cover with cold water so that it only covers the fish. Put on medium heat and, when it starts to boil, remove the foam, add salt, make the fire as low as possible for your stove and simmer for several hours on the verge of boiling. At the end of cooking, add peppercorns, bay leaves.
• 3. Having cooled slightly, disassemble the head, being careful not to grind larger pieces of pulp.
• 4. Arrange the flesh of the fish on plates, pour over the broth. You can decorate with carrots, herbs.
• 5. Put it in the refrigerator. Solidification is guaranteed.

Note

You are unlikely to be able to catch such fish with a bait, but in the fall and winter in our market they sell huge cut silver carps grown in special. ponds.

Jellied meat turns out to be very rich and tasty.

[CHICKEN WITH VEGETABLES]

So let's continue ...
We put the silver carp head into the jellied meat, and cut a small piece of the carcass, which has tightened more than 2 kg, into pieces and bake in the oven with vegetables. This is an autumn version, and there is also a winter one
…
CHICKEN WITH VEGETABLES

• Silver carp
• Eggplant
• Onion
• Oyster mushrooms (if there are no mushrooms)
• Oil grows.
• Sour cream (mayonnaise)
• Salt


Having chosen on the market a piece of fish suitable for the size of a baking sheet, we bring it home, cut it into several "portioned" pieces, wash it. Salt before putting it on a baking sheet, otherwise the fish will drain and we will lose its juice. Cooking minced vegetables:
We cut blue, onion, oyster mushrooms. Lightly fry in sunflower oil, separately oyster mushrooms and blue ones. Mix, add onion, add salt and continue frying together until softening and plastic. Do not fry! If you wish, you can add sour cream, but it is better not to do this, so that the juice released during baking is absorbed by the vegetables.
Lining the bottom of the baking sheet tightly with circles of blue (with a skin, without soaking). Sprinkle with salt.
We spread the salted fish. We fill all the free gaps with vegetable mince, it is possible with a "slide" - the minced meat will sag. The excess minced meat can be mixed with sour cream (mayonnaise) and spread over the entire surface of the dish.
Silver carp is ready to bake. In the oven !!!

The oven is preheated to 250 - 270 degrees.
We keep the fish at this temperature until the dish boils. Then slightly lower the oven temperature to 220-230 gr.
It is advisable that the baking sheet with the fish be placed on a larger baking sheet, since a lot of boiling fatty juice is released, which is partially absorbed by the RAW eggplants, with which we laid out the bottom.
Bake until tender, which is determined by the smell spreading from the kitchen and the nervousness of household members waiting for a meal

[Ulitka]

Ulitkawhat wonderful recipes! What a delicious fish!

Ulitka I'm already drooling, why didn't you put this recipe to the competition.

SUPER pictures. I’m at work now, too, drooling. Thanks for the recipe. I will definitely try to cook it.

The first three places have already been taken in the competition
I will post a winter version here a little later - a recipe for a fat lover who swallowed sea catfish

The first three places have already been taken in the competition

What's this busy with? It's just a disgrace, no one wants to enter the competition

[Ulitka]

Ulitka oh, how great! I love fish and adore such recipes when you don't need to grind it, but you can cook everything in huge pieces. Tolstolobov on Privoz is a dime a dozen. Previously, I just baked it with onions and mayonnaise, but this will probably be much tastier. Thanks for the recipe

Oh, tomorrow it looks like Privoz will have a line for silver carps! I love fish! I drank the recipe, I want such beauty for dinner tomorrow!

[Chubby Chowder]

Chubby Chowder

• Silver carp - large river fish
• Catfish (sea catfish) - a very fat sea fish that spreads during normal frying
• Champignon
• Onion
• Sour cream
• Vegetable oil
• Salt

Autumn-winter version of silver carp cooking, when vegetable abundance has disappeared
1. Having bought a suitable piece of silver carcass on the market, we divide it into parts according to the size of the baking sheet.
2. Grease a baking sheet with vegetable oil
3. Cut the onion into rings and, without disassembling, line the bottom of the baking sheet with them.
4. Put the salted pieces of silver carp on top.
5. After slightly defrosting the catfish fillet, put the larger pieces into the silver carp, and with the small pieces fill all the voids.


6. Champignons (you can use other mushrooms) cut, add, fry in a small amount of vegetable oil with finely chopped onion. When the juice isolated by the mushrooms has partially boiled away, add sour cream. Bring to a boil and pour in the fish.
7. Silver carp is ready for the oven.
8. Then everything, as in the previous recipe "Silver carp with vegetables":

Silver carp, for my taste, is the best river fish. It is delicious, even just fried in oil with onions, and even more so such "delights". And there are no small bones in it!

Ulitka Thank you for the wonderful recipes !!! Ideas - super, photos - super. Everything is just top notch. Thank you for the inspiration.