Fish dishes contain many useful elements and are nutritious. To surprise guests and households, prepare a carp baked with sauerkraut. Fish and cabbage are perfectly combined with each other, the dish is very juicy and tasty.
Pick your recipe
You will need
-
- carp (carp);
- sauerkraut;
- vegetable oil;
- salt;
- pepper;
- seasonings for fish;
- cheese;
- sour cream.
Instruction manual
1
Choose large enough carps or carp to make it easier to separate the bones. Fresh live fish is the best option, but frozen carp can also be used. In this case, before starting the preparation, thaw it - but in no case in water (the fish will lose a lot of nutrients).
2
Clean the carp from scales, gills and entrails. Cut the abdomen carefully, in the center, so that you can later sew it up. If the abdomen is not dense enough, cut the fish along the back. In this case, you can immediately remove the ridge bones and fins so that there are fewer seeds in the finished dish.
3
Salt the fish and grate with pepper, seasonings (both outside and inside). Finely chop the onion and overlay the carp. Leave the fish to salted for half an hour.
4
Put the carp on a piece of foil (it can be slightly greased with vegetable oil so that the skin of the fish does not stick). Firmly place sauerkraut inside the carp and sew the abdomen with a dense thread or fasten it with two or three toothpicks. Instead of sauerkraut, you can use stewed cabbage with onions and carrots.
5
Wrap stuffed cabbage carp in foil and put in a baking oven. Heat the oven to 200 ° C, after 10 minutes lower the temperature to 180 ° C. The fish will be ready in 30-50 minutes, depending on size. Readiness as you bake. If the peel sticks to the foil, sprinkle it with water.
6
To get a crisp, 10 minutes before the end of cooking, expand the foil, grease the fish with sour cream, sprinkle with grated cheese.
7
Fish is best served with white sauce. To prepare it, take a few tablespoons of premium flour and fry in butter until golden brown. Remove the flour from the heat and pour it with water or broth, stirring constantly. Put the frying pan on the fire again and cook for about 15 minutes, not forgetting to stir.