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Baked crucian carp
If you bought fresh crucian carp, instead of frying it in a pan, try cooking the carp whole in the oven under a mayonnaise sauce. Baked crucian carp comes out juicy, with a beautiful golden and crispy crust. If you add sesame as well, you'll get a super tasty and beautiful carp that can be proudly served on a festive table.
Caloric content: 171 kcal per 100 grams of the dish.
Ingredients
Show ingredients
First, let's lay out the products we'll be using to prepare baked crucian carp in mayonnaise sauce and sesame:
- crucian carp - 1 pcs. (cleaned - 0.6 kg);
- fish seasoning - 1 tbsp.;
- large onion - 1 pcs. (100 g);
- lemon ½ - 1 pcs. (60 g);
- sesame - 1/2 tbsp. (12 g);
- mayonnaise - 1 tbsp. (25 g);
- mustard - 1 tbsp. (17 g);
- salt - to taste;
- vegetable oil - 1 tbsp. (17 g).
Preparation
- First of all, of course, we start with the fish. We need to thoroughly clean it from scales. After scraping all the scales off the crucian carp, we hold it under running water, washing away any remaining and stuck scales from the fish body.
- We cut open the belly, removing the insides along with the film covering the inside of the fish's belly. If there are roe, after rinsing it, we set it aside on a plate. We remove the gills from the head of the crucian carp. Now we thoroughly rinse the whole fish inside and out.
- Using a sharp knife, we make cuts on the sides of the fish about 1 cm apart.
- We cut off 1/3 of the lemon (if the citrus fruit is small, we take ½ of it). We squeeze the juice from the cut piece onto the whole crucian carp, both inside and outside. We sprinkle the crucian carp with the fish seasoning, not forgetting also the inside of the belly.
- For the onion, after peeling, we cut it into feathers.
- We fill the belly of the fish with the chopped onion. Any fish roe (if present) is also placed inside the belly.
- We mix 1 tbsp. of mayonnaise with 1 tbsp. of prepared mustard.
- We cover the entire fish with the resulting marinade of mayonnaise and mustard. At the same time, we don't forget about the inside of the crucian carp's belly. After that, we let the crucian carp marinate for 10 minutes.
- We cut a suitable (for the size of the baking dish) sheet of parchment, placing it in the dish. Pouring 1 tbsp. of vegetable oil on the spot on the parchment where the carp will lie, we transfer the crucian carp onto the parchment.
- We cover the tail fin of the crucian carp with foil to prevent burning in the oven.
- Sprinkling the top side of the crucian carp with sesame, we send the carp to the oven. By this time, the oven is already hot, at a temperature of +200 °C. During the baking of the crucian carp (whole in the oven), we take it out a couple of times to baste it with the fat that has accumulated at the bottom of the baking dish. We bake for 30 minutes.
- Baked crucian carp in mayonnaise sauce and sesame is ready. We serve the carp hot with lemon wedges. The presentation of the carp can be beautifully decorated with greens, vegetables, and olives.
