Silver carp stewed with vegetables. Silver carp baked in the oven Stewed silver carp vegetables with fish

Calories: Not specified
Cooking time: Not indicated

Silver carp is considered an ideal culinary object, the preparation of which does not require a lot of time and money. It perfectly saturates the body without loading the stomach. In addition, one fish is enough to feed the whole family with lunch or dinner.
Silver carp can be boiled, stewed, fried, salted, smoked or pickled. For example, last time we offered.
They also make cutlets, salads, and soup, fish soup or solyanka from silver carp. Silver carp stewed with vegetables is especially prized, and stuffed fish will serve as a decoration for any festive table. The main thing is that no matter what method of preparing fish is chosen, silver carp meat will always be juicy and tender. In terms of taste, it can be equated to bream. Only one thing is important: choose a larger fish carcass, as it is tastier, fattier, juicier and less bony.
Today I will tell you a very simple version of preparing silver carp. We will stew it with vegetables, namely carrots. I am sure that every housewife knows this recipe, but it may differ for everyone in small nuances. I hope that you will find something new and useful for yourself.

Silver carp stewed with vegetables - recipe with photos.

Products:
- silver carp carcass – 1 pc.;
- carrots – 2 pcs.;
- tomato paste – 2 tbsp;
- Bay leaf- 3 pcs.;
- allspice peas – 5 peas;
- dried celery root – 1 tsp;
- salt - to taste;
- ground black pepper - to taste;
- seasoning for fish – 1 tsp;
- refined vegetable oil - for frying.

How to cook with photos step by step

First of all, peel the fish carcass, cut off the fins, head and tail. Then remove all the entrails, peel off the black film inside, wash and cut into steaks about 1.5-2 cm in size.
Frying pan with vegetable oil heat and fry the fish. Season it with salt, black ground pepper and fry on both sides until golden brown.








Now prepare the dressing. Peel the carrots, grate them on a coarse grater and put them in a frying pan. Add to it tomato paste, fish seasoning, dried celery root, allspice and bay leaf. Pour some water and boil all the spices together for about 10 minutes.






Pour over the prepared carrot-tomato dressing. Cover the pan with a lid and simmer the fish over low heat after boiling for about 40 minutes.




Stewed silver carp with carrots can be served either hot or cold.
Bon Appetit everyone!

How to cook silver carp? Here are a couple of simple ones delicious recipes: And silver carp stewed in tomato. These 2 dishes can make a complete lunch for a family. Silver carp is tasty both hot and cold. Fish goes well with side dishes of porridge and mashed potatoes.

Ingredients:
fresh silver carp – 1.5 – 2 kg
onion – 1 pc.
carrots – 1 pc.
tomato (or tomato paste) – 0.5 liters (or 4 tablespoons of tomato paste)
wheat flour – 200 grams
salt, pepper, bay leaf to taste
greenery.

How to cook silver carp in tomato

Take the fish, clean it and remove the entrails if necessary. Cut into portions, add salt and leave for 15 minutes.

After the specified time, roll each piece of fish in flour.

Heat a frying pan with sunflower oil and fry the fish on both sides until cooked.

Wash and peel the carrots and onions.

Cut the carrots into strips, chop the onion.

Place onions and carrots in a heated frying pan with sunflower oil and fry until golden brown.

Add the tomato and simmer for 20 minutes over low heat until the tomato thickens slightly. If you use tomato paste instead of tomatoes, then you also need to add it to the fried onions and carrots, dilute with boiled water (0.5 liters) and simmer with vegetables.

Add a bay leaf to the sauce, add a little salt and pepper.

Place the fried fish in a saucepan.

If at the moment you are wondering how to cook silver carp, then you are already very lucky. The fact is that silver carp goes on sale very rarely, so those who know a lot about this fish make advance orders so that the seller leaves it for them.

Any fisherman will say that catching a silver carp is a great success, since it does not bite either a worm or other food. This fish feeds exclusively on plankton. And despite everything, it grows to large sizes.

Its meat is tender, soft, without foreign odor. Apparently, diet has an effect. But, paradoxically, its meat is very fatty. So much so that when gutting, layers of fat are removed along with the entrails. Many housewives simply throw it away. But it is very healthy and is similar in composition to fat. sea ​​fish. Maybe that’s why silver carp is recommended to be included in diet and children’s menus, and also to be eaten by those who have problems with the gastrointestinal tract.

Subtleties of cooking baked silver carp

• Since silver carp meat is very fatty, they try to bake it rather than fry it. When baking, the meat is saturated with fat, so it does not dry out, but remains soft and juicy.
• For the same reason, silver carp is often baked with potatoes, which easily absorb fish oil and turn out very tasty.
• Silver carp goes well with onions, carrots, and tomatoes.
• An essential ingredient is lemon. It is lemon juice that enhances the taste of fish, destroys the fishy smell, and adds the missing piquancy.
• When preparing silver carp, do not get carried away with spices and herbs. A classic bouquet of spices, which includes pepper, dill, bay leaf and salt, is enough to give the fish a delicate aroma. Instead of salt and pepper, you can use any fish seasoning in which all the spices are selected in ideal proportions.
• There is no need to lubricate the silver carp with anything before baking: thanks to the fat, an appetizing crust will appear on it.
• If you like to bake fish with some kind of sauce, use sour cream or ketchup. But it’s better to avoid mayonnaise, as the fish will turn out to be very oily.
• You should not use garlic seasonings either. The smell of garlic does not go well with silver carp meat.
• Silver carp can be baked whole (if it fits in the oven), stuffed with vegetables or porridge. It can be cut into large steaks and baked, topped with sour cream or sprinkled with cheese.
• This fish is often baked in foil. Then all the juice remains inside a kind of container and the meat turns out to be especially tender.
• Silver carp is a bony fish. But his bones are very large, they are easy to remove, so many people take this fact calmly.

Silver carp baked in sour cream in the oven

Ingredients:

• silver carp – one carcass weighing 1 kg;
• lemon – 1 pc.;
• seasoning for fish – 6 g;
• low-fat sour cream – 60 g;
• salt;
• green dill - 2 sprigs.

Cooking method

• Clean the fish. Silver carp has very small scales, so this procedure must be carried out carefully. Cut off the head (it will be used for soup), cut the belly, gut it. Rinse the fat and set it aside. Wash the carcass in cold water. Pat dry with paper towels.
• Rub all sides and inside with fish seasoning. Sprinkle with lemon juice.
• Place the fish on a baking sheet covered with foil. Place two lemon slices inside the fish. Place sprigs of dill and fat removed from the abdomen there.
• Mix sour cream with a pinch of salt. Spread it on the silver carp.
• Preheat the oven to 180°. Place the baking sheet with the fish there and bake for 40 minutes.

Silver carp baked with vegetables in the oven

Ingredients:

• silver carp – 1 pc. (1 kg);
• lemon – 1 pc.;
• onion – 300 g;
• carrots – 150 g;
• tomatoes – 250 g;
• seasoning for fish – 4 g;
• salt;
• sour cream – 60 g;
• bay leaf – 1 pc.;
• ketchup – 60 g;
• salt.

Cooking method

• Clean the silver carp, gut it, cut off the head, and wash the carcass.
• Rub with spices on all sides and sprinkle with lemon juice. Leave for twenty minutes to marinate.
• Chop the onion into thin half rings and cut the carrots into thin slices. Cut the tomatoes into slices.
• Line a baking sheet with foil. Place the fish. Place some of the onions, tomatoes and carrots inside the carcass. Add bay leaf and 2-3 lemon slices. Distribute the remaining onions, carrots and tomatoes around the fish. Place the fat removed from the fish on them.
• Mix sour cream and ketchup in a cup. Pour this sauce over fish and vegetables.
• Place in a preheated oven. Bake for 40-45 minutes at 180°.

Silver carp baked with potatoes in the oven

Ingredients:

• silver carp – 1 piece;
• potatoes – 400 g;
• onion – 200 g;
• carrots – 100 g;
• pepper;
• salt;
• bay leaf – 1 pc.;
• lemon – 0.5 pcs.;
• sour cream – 140 g;
• seasoning for potatoes – 4 g;
• young dill – 20 g;
• vegetable oil – 10 g.

Cooking method

• Clean the silver carp, gut it, wash it, dry it. Rub with salt and pepper, sprinkle with lemon juice.
• Cut the onion into half rings, chop the carrot into strips.
• Boil the potatoes until half cooked. Cool. Cut into thick slices.
• Place the fish on a greased baking sheet. Place some onions and carrots inside, as well as 2-3 slices of lemon.
• Place potatoes around the fish. Sprinkle with potato seasoning. Place the remaining onions and carrots on the potatoes. If there was fat inside the fish, cut it into pieces and place it on top of the vegetables.
• Mix sour cream with salt and chopped dill. Cover the fish with this sauce.
• Place in the oven and bake for 50 minutes.

Silver carp baked in the oven in foil

Ingredients:

• silver carp - carcass;
• onion – 150 g;
• carrots – 150 g;
• tomatoes – 250 g;
• dry white wine – 50 ml;
• seasoning for fish – 4 g;
• black pepper, optional;
• cheese – 90 g.

Cooking method

• Cut the prepared silver carp crosswise into wide steaks.
• Pour over white wine and sprinkle with fish seasoning. Leave to marinate for 15 minutes.
• Chop the onion and carrot into strips, cut the tomatoes into slices.
• Take a sheet of foil and place a layer of carrots in the middle. Place the steak on it. Cover it with onions. Place 2-3 mugs of tomato on the onion.
• Lift the edges of the foil, tightly connect them together in the form of a dome, leaving enough free space inside for steam.
• Place the sealed steaks on a baking sheet. Place in the oven. Bake for 25 minutes at 170°.
• Then open the foil, leaving sides on all sides. Sprinkle the fish with grated cheese.
• Continue baking for another 15 minutes.
• Serve in foil.

Silver carp with soy sauce, baked in the oven

Ingredients:

• silver carp – 1 piece;
• soy sauce – 20 g;
• paprika – 5 g;
• lemon juice – 40 g;
• sugar - a pinch;
• vegetable oil – 10 g;
• fresh grated ginger – 1 tbsp. l.;
• seasoning for fish – 5 g.

Cooking method

• Cut the cleaned and gutted fish across the carcass into slices.
• In a bowl, mix soy sauce, paprika, fish seasoning, grated ginger, sugar and lemon juice. Marinate the fish in this marinade for one hour.
• Place on a baking sheet lined with foil and greased with oil.
• Place in the oven, bake for 35 minutes.

Advice. To make the fish more juicy, cover it with foil while baking. Remove the foil 10 minutes before the end of cooking.

Note to the hostess

If the fish is not very large and you are going to cook it head on, gut it without cutting the belly. To do this, cut the head down to the spine, remove the entrails through the resulting hole, and rinse the carcass thoroughly. Be sure to remove the gills, otherwise the fish will taste bitter.

Cut the fish into steaks before it is completely thawed. Then the pieces will turn out more neat.

If you marinate fish with the addition of soy sauce or fish seasoning, you can do without salt at all.

If you bake fish in foil, leave room for free air circulation, then the fish will cook faster.

Silver carp is a river fish of the Karpov family. The name comes from the striking structure of the head: the wide forehead seems to be even more voluminous due to the low-set eyes. The silver carp feeds exclusively on plant foods, for which it received the second name “water goat”. It grows up to one and a half meters in length and specimens weighing up to 50 kilograms have been encountered. Fishermen respectfully call large specimens silver carp.

Features of choosing fish

Silver carp meat is tender, tasty and nutritious, probably due to a plant-based diet. The meat of this fish is recommended for children and dietary nutrition. Everyone loves him, from young to old.

To prepare a delicious fish dish, you need to choose the right fresh carcass. The scales should be silver, without yellow spots. The fish should not be slippery to the touch. The eyes should be clear and unclouded. The gills of fresh fish should be light pink, not dark red.

Silver carp is found in rivers. River fish It always smells a little like mud, but this smell disappears during processing and does not affect the taste in any way.

Cooking recipes

Cooking silver carp will be a pleasure for you and your family. Exist various recipes cooking this fish. Let's take a closer look at them.

Whole or in portions

There are no special secrets for preparing this particular fish; the meat always turns out tender and juicy. In large specimens, stripes of fat can be found in the abdominal cavity. It is not recommended to remove them when baking; the meat will cook in own juice. So, the stages of preparing the dish:

Can be served with boiled potatoes or as a separate dish.

Baking in foil

The fat of large fish can be used to prepare a side dish. In addition to meat, you can put coarsely chopped onions, half-rings of carrots, halves of peeled potatoes, and sliced ​​zucchini into the foil. The preparation steps are as follows:

You can stuff it with different fillings. The most popular are: buckwheat, mushrooms, onions, cabbage . The dish turns out incredibly tasty and is very easy to prepare:

Other cooking recipes

The most common way to cook silver carp is in the oven, but there are other recipes. Tender, nutritious meat can not only be baked, it can also be used to prepare first courses and aspic. It is marinated, smoked, grilled, and made into barbecue.

To prepare balyk, take medium-sized fish. The carcass is cut along the ridge and the bones are removed. The washed fish is rubbed with salt and spices to taste. Place under pressure in a cool place for 5 days. Then the fish is washed with boiled water, soaked for 3-4 hours and dried in a well-ventilated place. If no liquid appears when pressed, then the balyk is ready to eat.

You can make cutlets. The meat of large fish is cleaned of bones and minced through a meat grinder. Add chopped onion, salt, pepper, and a little cream or milk to the minced meat. Mix everything thoroughly. Form cutlets, roll in breadcrumbs. Fry over high heat on both sides, then reduce the heat and simmer under the lid until fully cooked. The cutlets turn out juicy and very tasty.

For fish soup, they use what is left on the fish after preparing the main courses: head, spine, tail. Even this will be enough to prepare a fragrant, delicious fish soup. Remove the gills from the head and cut the spine. Place the fish pieces in cold salted water and cook for 20 minutes. When the liquid boils, collect the foam. Then add chopped potatoes, onions (wash, but do not remove the skins), peppercorns, and whole carrots. Cook until done, without covering. Sprinkle with fresh herbs. The soup is ready.

The proposed recipes will diversify your menu. Bon appetit!