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Stuffed crucian carp in the oven
The crucian carp turns out tender, juicy, with a ready vegetable garnish inside. The mayonnaise forms an appetizing crispy crust on the crucian carp during baking, which prevents it from drying out. The crucian carp, baked with mayonnaise in the oven, remains juicy and tasty. If desired, mayonnaise can be replaced with fatty sour cream.
Ingredients
Show ingredients
- crucian carp - 1 pcs. (600 g);
- onion - 1 pcs. (80 g);
- fish seasoning - 1 tbsp. (10 g);
- carrot - 1 pcs. (70 g);
- mayonnaise 67% - 1 tbsp. (45 g);
- salt - to taste;
- vegetable oil - 2 tbsp. (32 g).
Preparation
- (Make sure to) clean the fish from scales. It's convenient to do this in a plastic bag to make cleanup easier after this unpleasant work. After gutting the fish belly of its entrails and removing the dark skin inside the belly along with the entrails (if it is not removed, the fish will taste bitter), rinse the crucian carp thoroughly under running cool water. The fish is small, so we will bake the crucian carp whole in the oven. Lifting the gill covers on the head of the fish, remove the gills. Once again, hold the fish under a stream of cool water to wash away the blood after removing the gills. After a rinse, pat the fish dry with a paper towel.
- Since crucian carp are bony fish, to reduce the sharpness of the bones, make cuts on both sides of the crucian carp. Make the cuts diagonally across the whole body of the fish from head to tail at a distance of about 1 cm.
- Take salt according to your taste preferences, rub it into the fish, not forgetting the inner part of the belly. Sprinkle the crucian carp with fish seasoning. Leave the crucian carp to marinate while we prepare the filling for it.
- Let's prepare a fragrant tasty filling for the crucian carp made of vegetables. We will have stuffed crucian carp with onions and carrots. Peel the onion from the skin, and cut it into small cubes.
- Peel the carrot. Using a grater with large holes, grate the carrot.
- Now let's sauté the vegetable filling in vegetable oil. Heating 1 tbsp. of vegetable oil in a pan, add the onion and carrot. Stew the vegetable mixture over low heat until soft, stirring with a spatula. Make sure the vegetables stew, but do not fry. Once the filling is ready, slightly cool it and place it in the belly of the crucian carp. If there was caviar in the fish, place it in the belly as well.
- Spread mayonnaise on the top side of the crucian carp. Lining the baking dish with parchment paper, pouring 1/2 tbsp. of oil onto the parchment paper, transfer the crucian carp to it with mayonnaise, and send it to the preheated oven. Bake for 30 minutes at t = +190 °C.
- Serve the baked crucian carp with mayonnaise in the oven, slightly cooled, at the table.
