Khmelnytsky crucian carp based on Hanna Grabovskaya's recipe (Tortilla Chef 118000 Princess)

Khmelnytsky crucian carp based on Hanna Grabovskaya's recipe (Tortilla Chef 118000 Princess)

Category: Fish dishes

Kitchen: ukrainian

Ingredients
Carp (carps)	3 pcs. 130 g each
Bulb onions	2 pcs.
Caviar, milk	88 g
Vegetable oil	2-4 st. l.
Spices for fish CYKORIA S.A. (With salt)	2 tbsp. l.
Sugar sand	1 tsp
Dill (parsley)	50 g

Cooking method

• When I was with my grandmother during the summer holidays, my uncle and I went fishing. On weekends - in a big way, they went for carp. And sometimes in the evenings on carp. While I was treating the kitties to a small fish, my grandmother was preparing a fish for me with a "secret".
• This dish is very simple. But I myself have repeatedly found myself in a situation where simple dishes, which are ordinary for someone, become a pleasant and tasty novelty for me. To my surprise, my fish was a novelty for my colleagues. Therefore, I decided to share a simple delicacy of warm grandma's treats.
• Step 1.
• Preparatory.
• Carp (carp) mine, clean. He puts milk and caviar in a separate plate.
• We take the processed carp:
• 
• Step 2.
• We marinate.
• Sprinkle with spices in layers:
• 
• Top with a couple of spoons of rast. oils. Shake the dishes a little. Cover with a lid or bag. We put in the refrigerator for the night or day:
• 
• Step 2.
• Cooking the filling.
• We put the stove to warm up (a couple of minutes): regulator position 5.
• Pour 1-2 tablespoons of rast. oil in a deep frying pan:
• 
• Chop the onion. Divide the onion into 4 parts and cut into strips. Pour into the pan. Sprinkle 1 tsp on top. Sahara. Regulator translatable to 3:
• 
• After 5 minutes:
• 
• Add chopped dill:
• 
• We mix. We close the top panel for another 5 minutes:
• 
• Weigh the giblets (88 g):
• 
• Cut on a plate:
• 
• Put in the pan:
• 
• Mix:
• 
• Sprinkle with fish spices:
• 
• Tomim min. 5. Done:
• 
• In a plate (226 g):
• 
• This filling is enough for dense stuffing of 4 fish, or with medium filling - for 6 (then you can not fix the abdomen).
• * If there are no giblets, you can fill the belly with a seasoned onion or onion with bacon.
• Step 3.
• Cooking fish.
• I took 4 crucians (522g):
• 
• It turns out that the crucian carp is on average 130 g.
• * Small Princess fit 3 pcs.
• We stuff the fish (2 tablespoons of filling in one carp):
• 
• We fix the abdominal incision with toothpicks:
• 
• We wipe the pan with a napkin, cleaning the surface from traces of filling preparation.
• Pour 2 tbsp into a clean pan. l. oils. Incl. 5. We spread the fish:
• 
• After a couple of minutes, set the regulator to 3.
• We close. In 10 minutes.:
• 
• Turn over:
• 
• We continue to cook for 20 minutes. by 3.
• * If you want to get less fried fish, you can cook with the regulator 2.5.
• Let it stand a little.
• We open:
• 
• Back side. Back up:
• 
• On a platter:
• 
• Let everything turn out delicious!

The dish is designed for

3 pcs.

Time for preparing:

1 hour

Cooking program:

Main

Note

The fish were up to 3 kg. The fish is small. Made for myself in Khmelnitsky. I cooked most of the fish in the oven, stewed it in sour cream, as they like when the fish is small, in my family.
* My grandmother also sometimes cooked a small fish like that, only in the oven.

We put 1 layer of fish in the rooster:

Sprinkle between the layers with chopped onion, parsley (dill), spices.
Upper layer:

Fill with sour cream mixed well with a portion of milk (1/3 - 1/4) or water. (* I, as a violator, added additionally on top) sour cream:

6 hours in the oven at 120 *.

Lonely fish:

Myasko:

Some were eaten, some - in a pie.

Hello everyone
Welcome to the fish

[Marysya27]

Marysya27,! Delicious crucians! ... Eh! Night already, what dreams will be dreamed with crucians! I will definitely prepare it as I buy it. Thanks for the recipe!

Look, I don't like river fish, but these fried crucians
Awesome, ruddy! Damn, bother me, I want to try such deliciousness at least when. Your hands will definitely not reach
But I'll bookmark the recipe, God will send the right carp.

[Tricia]

Tricia,! And get ready! fresh crucians (not frozen) are delicious! And then there's the stuffing! Well, don't cry, smelt is also delicious.

[KLO]

KLO, Tricia, Nastya - sisters The idea of ​​taste is very adequate. Boom, try to continue to indulge with pictures for gustatory fantasies. And there, you see, the right crucians will catch up to the call, they will swim
Thanks, girls

[Marysya27]

Marysya27, uh, what a fish ... it smelled of fried ... the pictures are cool, you look straight and you already want this fish ... there are no crucians, but there is a dorada I will just fire .. thanks for the recipe ..

[kristina1]

kristina1,

... wow, what a fish ... it smelled of fried ...

Mmm ... Dorada It smelled of the sea ... And I also want dorada Karasikov ate a long time ago

[Marysya27]

Marysya27, and I'm already tired of the dorada, do not shower me with slippers .... straight from the sea ... my husband brings ..

Alla, how I love this fish !!! I even have a very similar recipe here with bream. I haven't tried stuffing the small fish, but I know for sure, it's worth it!

[kristina1]

kristina1, why throw slippers? It's great! One can only rejoice
Ilmirushka, I also take a bigger fish And then they treated me to grandma's treat and remembered

[Marysya27]

Marysya27Good recipe!
Is there no salt at all?

[Take]

Take, Tanya, glad to welcome There is salt in spices Thank you, I will clarify the ingredients.

[Marysya27]

Marysya27, Alla, thanks for the karasiks. I love fish, but I'm afraid of bones.

[$ vetLana, Svetlana,]

I love fish, but I'm afraid of bones

$ vetLana, Svetlana, , I understand Therefore, the most part and tormented in the oven for their
And somehow, from childhood, I developed a friendship with fish of any size: there would be a fish, but bones are not a hindrance. I don't really like stewed, that is, at all.
When I have time, I cook a fish for everyone, and then release it from the bones. At the table for "fish meat" we are going

most of them and tormented in the oven for their

and if you grind it, how will the bones soften, completely?

[kavmins]

kavmins, Marina,
If the carp is smaller, then how can it be obtained in canned food. These were with a palm. It was possible to darken longer (I didn't want to leave the oven on for the night). All bones could be chewed. The ridge and ribs are harder than canned food. They were hooked with a fork. Small bones were felt, but not pricked. Chewed like canned food.
For the filling in the cake, twisted both with ridges and ribs.
If you stew longer (10-12 hours) by 100 * -110 *, then milk should be. more than sour cream. Everything turns out much faster in a pressure cooker. But the fish is more boiled.
I love fried or baked. They are sweet and taste fresh

I love fried or baked. They are sweet and taste fresh

yes, they are very tasty))) but I also love to fry the fish well and then tire it with sour cream ..)))) but I rarely cook like that, there’s no time

[Marina]

Marina, you love the right fish No wonder cats are friends

Thanks for the recipe, how I will "catch" the desired fish - I will definitely cook it.