Volga boiled carp. Boiled carp Stewed carp and baked

Carp meat is very tender and tasty, however, river fish is always more tender than sea fish. But to clean carp, it is better with a pruner or large scissors. Cut off the fins and tail. We clean from scales and wash. After that, we start gutting. Carp have very sharp and hard bones, so you have to be careful not to hurt your fingers.

We prepare everything for the broth. Gradually we take greens of a celery and parsley. Parsley root is also very good. Cut the carrots and throw in whole small onions. Some add bay leaf, but it interrupts the fishy smell, so it's not for everybody.

How to cook carp with the head, or cut into pieces, depends on your taste. But if the fish is very large, then it is better to divide it into portions.

We place the carp in cold salted water, along with all the seasonings. It starts to boil, it is necessary to remove the foam. Once it boils, cook for about half an hour. Cook over low heat so that the water does not boil. Ready fish, carefully lay out on a plate.

The most rich and fragrant broth is obtained from whole fresh river fish: ruff, perch, pike perch. Therefore, fish soup cooked in the fresh air right on a fishing trip from freshly caught fish cannot be compared with fish soup based on broths with purchased frozen fish.

Below you will learn the secret of making clear fish broth from fish heads or whole fish and how to keep the broth longer. Whole clear fish broth

To prepare the broth, it is best and most practical to use small fish (ruff, perch), and use large fish for cooking a second course (for example, fry in oil). Cooking method:

We clean the fish from scales, gut, remove the insides, cut out the gills and remove the fins.

Dip the cleaned fish into a pot of cold water and put on gas. When the liquid begins to boil, remove the foam and reduce the heat, cook for a few more minutes, after which we add salt, parsley root, a few sprigs of dill, a couple of black peppercorns and a bay leaf to the broth.

After adding herbs and spices, periodically removing the foam formed in the broth, continue to cook it for half an hour.

Just before the fish broth is ready, add whipped whites from two eggs to it, which will instantly curl up but make the broth even more transparent.

We filter the cooked broth through a fine sieve or folded cheesecloth in several layers and cool. fish head broth recipe

From the heads and fins of a large fish, a no less tasty broth is obtained than from a whole small fish, and it is prepared in almost the same way.

Heads, tails and fish fins, pour cold water and salt, cook until the broth boils. Then, removing the foam, add spices, herbs, seasoning roots. You can also add peeled and coarsely chopped carrots to the broth.

After boiling, reduce the heat and boil for another 30 minutes, after which we filter and use for its intended purpose (for making fish soups, sauces, etc.).

It is not advisable to use the heads of bream and carp to prepare the broth, as it will be bitter. Storage of stock broth

Fish broth can be prepared for the future, it is perfectly stored in the refrigerator in a frozen state without losing its taste. For the convenience of using frozen broth prepared for the future, it is best to freeze it in cubes.

Using cubes of pre-made frozen fish broth, you will cook any lunch or dinner much faster.

Bon appetit!

Fish is a very useful product, but not everyone loves it. It is impossible to make you fall in love with unloved food, but you can cook for those who like it. Boiled, fried, baked, stewed - the main thing is to correctly calculate the ingredients. And for this you will need the following recipes.

carp recipes

1. Boiled carp

The easiest and most delicious option for cooking carp. According to this recipe, you can cook any river fish.
Compound:

• 1 kg carp
• 1 bulb
• 100 g butter
• 500 g potatoes
• 1 lemon
• bunch of parsley
• 2 tablespoons of vinegar
• 2 bay leaves

Cooking:
Carp is cut into small pieces, put in a saucepan, poured with vinegar and set aside for 1-2 hours. Boil water in a separate saucepan, add salt, a whole onion, bay leaf, a teaspoon of butter. The fish is placed in this water and boiled for 30 minutes over very low heat. Potatoes are fried in butter. The finished fish is taken out on a dish, sprinkled with finely chopped parsley and garnished with lemon slices.
Served with fried potatoes.

white78/shutterstock

2. Carp with sour cream

If you want to cook carp in an original way, then this recipe is for you.
Compound:

• 1 kg carp
• 100 g smoked bacon (loin or brisket)
• 1 bulb
• 300 g sour cream
• ½ teaspoon ground paprika

Cooking:
Carp is cut into small pieces, salted and set aside for 2 hours. Then pieces of fish are placed in a pot of boiling water and boiled for 15-20 minutes. In a separate bowl, finely diced lard and onions are browned. At the end add ground red pepper. The fish is taken out with a slotted spoon from the liquid, put it to the lard with onions, poured with an incomplete glass of fish broth, boiled for 5-7 minutes and added sour cream.

vsl/shutterstock

3. Carp in red wine

It is known that white wine is more suitable for fish, but this recipe, believe me, has been tested, and quite successfully. The fish becomes very fragrant and juicy.
Compound:

• 1 kg carp
• 200 g carrots
• 100 g parsley
• 1 bulb
• 300 g natural red wine
• 50 g butter
• 50 g flour

Cooking:
The fish is cut into small pieces, rubbed with salt and placed on a baking sheet in melted butter.
Vegetables are boiled in salt water until half cooked, cut into circles, spread on top of the fish and pour red wine over everything. Stew in a hot oven until tender. Ready fish and vegetables are removed from the wine. In a separate bowl, flour is browned in butter, mixed with wine juice and boiled for 3-5 minutes. If there is not enough juice, add more wine.
Serving to the table, the fish is poured with wine sauce.

Ekaterina Bratova/shutterstock

4. Carp in its own juice

Any product in its own juice is as natural as possible and absorbs spices and spices in a completely different way. If you want something unusual, then try this recipe.
Compound:

• 1 kg carp
• 2 onions
• 1 teaspoon ground paprika

Cooking:
Carp is cut lengthwise and cut into pieces of 4-5 cm. A layer of finely chopped onion is placed on the bottom of the pan, pieces of fish are placed on top, sprinkled with ground paprika, and salted. Then repeat again in the same order. All this is poured with water and after boiling, boiled over low heat for 40 minutes. The fish is taken out and poured with strained juice.

Wiktory/shutterstock

5. Stuffed carp

Filling for fish is quite difficult to pick up. It seems to me that mushrooms in wine sauce are the most successful solution. Try this option!
Compound:

• 1.5 kg carp
• 50 g butter
• 1 bulb
• 1 tbsp chopped parsley
• 1 minced garlic clove
• 2 tbsp. white bread breadcrumbs
• 3 beaten eggs
• 350 g chopped mushrooms
• 6 tbsp red wine
• lemon slices
• parsley (for garnish)
• pepper, salt

Cooking:
Clean the fish from scales and entrails, rinse it, rub inside and out with pepper and salt, and set aside. Melt the butter in a frying pan and sauté the chopped onion for 3-4 minutes. Remove from heat, add herbs and breadcrumbs. Fill with beaten eggs. Set aside for 10 minutes. After time, add mushrooms and drizzle with wine. Place this mass into the cavity of the fish. Wrap in foil greased with vegetable oil and put in an oven preheated to 180ºC for 35 minutes. Unwrap the finished fish, let it cool for 10 minutes, remove the foil, garnish with lemon wedges and parsley and serve.

nosyrevy/shutterstock

6. Chinese carp

If you love Chinese food, then try cooking carp the Chinese way. The dish has a taste inherent in Chinese cuisine and an incredible aroma. I think this fish will be eaten very quickly :)
Compound:

• 1 kg carp
• 1 tbsp soy sauce
• 2 tbsp dry sherry
• 2 tbsp vegetable oil
• 1 tsp Sahara
• 1 tbsp fresh grated ginger
• 2 bunches of green onions

Cooking:
Rinse the fish, removing the scales and entrails. With a sharp knife on both sides of the fish, make cuts across the depth of 5-7 mm at a distance of 2 cm from each other. Rub the fish inside and out with salt and place on a heat-resistant dish. In a separate bowl, mix soy sauce, sherry, ginger, butter and sugar. Stir and pour this mixture over the carp. Send the fish to the oven preheated to 180ºC for 35 minutes. Serve the finished carp with noodles and salad.

Mainagashev/shutterstock

7. Carp with mushrooms

Mushroom filling is one thing, but mushroom sauce is another. The taste of fish and sauce will then not mix, which will make their combination brighter and richer.
Compound:

• 1 kg carp fillet
• 160 ml dry white wine
• 50 g butter
• 1 onion, diced
• 150 g mushrooms, sliced
• 1 tbsp flour
• 160 ml heavy cream

Cooking:
Grease a large ovenproof dish. Preheat oven to 160ºC. Put the carp fillet, salt and pepper, pour over with wine and cover with parchment paper. Place in oven for 25-35 minutes. Meanwhile, melt butter in a skillet. Fry the onion in it for 3-4 minutes, then add the mushrooms and parsley. Sprinkle with flour and cook, stirring, 1 minute. Remove the carp from the oven, transfer to a serving dish, gradually add the remaining liquid to the pan with onions and mushrooms. Continue cooking for another 3-4 minutes. Add cream, mix thoroughly and remove from heat. Salt, pepper, pour this sauce over the fish and serve.

Teresa Kasprzycka/shutterstock

8. Fried carp

This is the easiest way to cook carp. But it is somewhat different from the usual frying. First of all, the fish is soaked, and then rubbed with hot red pepper. Love spicy? Then this is just for you.
Compound:

• 1 small or medium carp
• flour for rolling
• Cayenne pepper
• vegetable oil for frying
• lemon slices for garnish

Cooking:
Clean and cut the fish. Rinse and soak for an hour in salted water. Drain. Sprinkle with salt and pepper and dip in flour. Heat the oil in a frying pan and fry over medium heat for 10 minutes on each side until nicely browned. Transfer to a serving platter, garnish with lemon wedges and serve.

Boliuk Nataliia/shutterstock
These recipes for cooking carp are great for any river fish. Do not be afraid to experiment, what is prepared spontaneously from unusual products often turns out very tasty.
How do you cook carp?

Freshwater fish, usually reared in ponds. Carp meat has a delicate taste and contains a small amount of small piercing bones. Thanks to these properties, this fish is a frequent guest on the festive table among many European peoples. The most popular and "convenient" variety of carp for cooking is the "mirror" carp, this fish is almost devoid of scales, only on its sides it has several large scales - "mirror".

Carp is suitable for any method of cooking: boiling, stewing, frying and baking.

Before cooking, fish should clean and gut, the recommended sequence is as follows:

1. Clean the fish from scales.

2. Remove the dorsal fin: make shallow cuts with a sharp knife on both sides of the fin, pull the fin from the tail to the head and remove.

3. Carefully remove the liver and gallbladder: make an incision on the abdomen from the head to the fin under the tail. If the gallbladder has ruptured and the bile has spilled onto the meat, rub the parts of the fish on which the bile has fallen with salt, or simply cut them out with a knife.

4. Get the rest of the insides, eyes and gills. The film covering the vertebral bone, cut in half lengthwise.

5. Rinse the fish under cold running water.

boiled carp

It is better to boil the fish whole or cut into pieces of 100 g. It is recommended to put large pieces or whole fish in cold water, bring to a boil and cook. A whole fish weighing 1 - 1.5 kg is enough to cook for 50 - 60 minutes, medium 100-gram pieces - 15 - 20 minutes. Add salt, herbs and spices to the broth.

A good broth for fish soup can be made from "fish waste": the head, fins and tail, and the fish itself can be used to cook other dishes.

Fried carp

Before frying, carp should be flattened, sprinkled with white wine or lemon juice, salt and pepper to taste, roll in flour. Fry in a hot pan with vegetable oil. This rule is suitable for small carp, it is better to cut large fish into pieces, so it will be better fried. There should be a lot of oil in the pan, the fish should be half immersed in it. You can simply fry the fish until golden brown on both sides and send it to the oven to “reach” for 5-7 minutes.

Braised carp and baked

You can bake or stew carp “in a simple way” in a pan or in a saucepan, adding carrots and onions to the bottom, flavoring vegetables and fish with dill and parsley, bay leaf.

There are many original recipes for cooking this fish, China, Israel and Europe are especially rich in "carp recipes". Since the fish is quite large, its fillets are often used to prepare minced meat, from which they are then prepared or rolls.

Despite the fact that many consider carp to be a dietary fish, it contains a large amount of fat, so it is recommended to serve ready-made carp with vegetables or cereals, and herbs.

I decided to diversify my menu a bit. Since I am neutral about fish, I tried as an experiment a recipe for cooking boiled carp.

Servings: 3-4

A simple recipe for boiled homemade carp step by step with a photo. Easy to cook at home in 1 hour. Contains only 285 kilocalories. Author's recipe for home cooking.

• Preparation time: 12 minutes
• Cooking time: 1 hour
• Amount of calories: 285 kilocalories
• Servings: 3 servings
• Reason: For lunch

• Complexity: simple recipe
• National cuisine: home kitchen
• Dish type: Hot dishes

Ingredients for nine servings

• Carp - 1.5 Kilograms
• Onion - 2 Pieces
• Bay leaf - 2 Pieces
• Pepper - 3-5 Pieces (peas)
• Salt - to taste
• Vinegar - to taste
• Vegetables - 1 Piece (carrots, tomatoes, potatoes, to taste)

Step by step cooking

1. Preparation of boiled carp is carried out in three stages: we cut the fish, prepare a decoction, cook the fish. The classic recipe for boiled carp looks something like this:
2. We split the fish. We remove the gills, separate the head, gut, rinse. Rinse with cold water.
3. Before cooking, scald the carcass with 4-5 tablespoons of vinegar.
4. We prepare a decoction of vegetables. A decoction is needed in order to give the fish a taste. We cut the vegetables, cut the onion into rings, throw it into the water, put it on the fire. Add bay leaf, salt, pepper to taste.
5. We put the fish on the grate, put the grate in the broth. Water should not be boiled so that the carcass does not boil.
6. The dish takes about 20 minutes to cook. To check if the dish is cooked, we try to separate the fins from the carcass. If they separate easily, the fish can be served.
7. As a side dish, mashed potatoes or boiled rice will go well.
8. Bon appetit!

Carp is loved by many fish gourmets for its rich taste with sweetish notes. It can be boiled, baked, fried, cooked whole or combined with other products. But no matter how you cook carp, the dish will always be fragrant, satisfying and very tasty.

Baked carp weighing 1 kg with a delicious crust will be prepared with the addition of:

• 50 g dill;
• the same amount of parsley;
• heads of garlic;
• 100 ml of mayonnaise;
• 20 ml sunflower oil;
• salt and spices.

To cook whole carp in the oven:

1. The fish is cleaned, gutted, washed, salted and rubbed with spices.
2. Also, the carcass is rubbed with garlic passed through the press.
3. Dill and parsley are laid inside, excluding a few branches that remain for decoration.
4. The baking sheet is lined with foil, which is well oiled.
5. The carp is laid out on foil and smeared with mayonnaise, after which it is wrapped in a “cocoon” and sent to an oven preheated to 180 ° C for 50 minutes.
6. 10 minutes before the expiration of the allotted time, the foil opens so that the fish forms a golden crust.

in sour cream

Carp in sour cream with exquisite taste meets all the principles of proper nutrition, combining a large amount of vitamins, minerals and a minimum of calories.

For cooking you need:

• carp - 1.5 - 2 kg;
• onions - 4 pcs.;
• sour cream - 250 ml;
• vegetable oil;
• salt and spices.

Cooking method:

1. The carp is given the proper appearance - it is cleaned, gutted.
2. Deep cuts are made across the carcass, after which the fish is rubbed with salt and pepper.
3. The vegetable is cut into half rings, which are slightly salted and sprinkled with oil.
4. The fish is laid out in an oiled form.
5. Onions are laid in cuts, abdomen and around the carcass.
6. At the end, the carp is poured with sour cream, diluted in a small amount of plain water.
7. The form is covered with a lid and sent to the oven, heated to 200 ° C, for 30 minutes.
8. After the specified time, the lid is removed, and the fish is baked for another 7-10 minutes.

potato bake recipe

Hearty carp with potatoes in the oven is prepared from:

• 1.5 kg of fish;
• lemon
• 250 ml sour cream;
• 12 potato tubers;
• 150 g spices.

In the process of creating a delicious dish:

1. Cuts are made on the prepared carcass so that the carp is better marinated and baked. After that, it is thoroughly rubbed with salt and spices on all sides, poured with the juice of half a lemon.
2. Potatoes are cut into rounds, which are seasoned and salted.
3. On a baking sheet covered with oiled foil, a layer of potatoes is distributed.
4. The potato layer is lightly smeared with sour cream, over which onion rings are distributed, mostly concentrated in the place where the fish will be.
5. In the center of the potato, a carp is laid out on an onion pillow, after which it is well coated with sour cream.
6. The dish is baked at a temperature of 190 ° C for about 40 minutes.

How to fry carp fish in a pan with garlic

To enjoy fried carp with a sweetish aftertaste and garlic aroma, you will need the following products:

• carp - 1 pc.;
• oil - a piece;
• sour cream - 50 ml;
• garlic - ½ head;
• salt and seasoning - to taste.

The recipe is executed according to the following scheme:

1. Carp is prepared for frying - it is cleaned and cut into portioned pieces.
2. The pieces are rubbed with a mixture of salt, spices and crushed garlic.
3. Oil is heated in a frying pan, where pieces of carp smeared with sour cream are laid out.

Cooking up your sleeve

In the sleeve, delicious fish with tender meat turns out to be very juicy and retains all the useful elements.

To prepare a nutritious carp dish of 1.3 kg, use:

• lemon;
• seasonings;
• salt;
• olive oil.

Cooking method:

1. The carcass is thoroughly cleaned of scales, gutted and washed well under running water.
2. The fish is rubbed with a mixture of salt and your favorite spices.
3. The lemon is cut into slices.
4. After 10 minutes, the carp is poured with olive oil, juice from several lemon slices, and the remaining pieces of citrus are placed in the abdomen.
5. The carcass is packed in a sleeve, which is pierced in several places so that steam does not accumulate.
6. The dish is sent to the oven for 25 minutes to bake at a temperature of 190 ° C.

On a vegetable pillow with mushrooms

Carp with vegetables is an excellent dish from the diet menu, for the preparation of which you will need very few products.

They are sure to be found in the summer in the country, when the fisherman brings his catch:

• carp weighing 1.5 - 2 kg;
• 2 bell peppers;
• bulb;
• carrot;
• 300 g of champignons;
• ½ lemon;
• olive oil, salt and pepper.

The dish is prepared as follows:

1. The lemon is cut into slices.
2. The carcass is prepared for baking (cleaned, salted), after which shallow cuts are made on one side, into which a lemon slice is placed.
3. The juice of the remaining citrus is poured over the whole carcass.
4. Onions are cut into rings, carrots - into slices, peppers - into strips, mushrooms - into slices.
5. Mushrooms are boiled, and all vegetables are sautéed in a pan along with salt.
6. On a baking sheet, the products prepared in the previous step are distributed in an even layer, on which the fish is laid out.
7. The contents of the tray are sprinkled with oil and baked at 180°C for about 30 - 35 minutes.

Carp baked with vegetables

A simple recipe for carp with vegetables in foil is made from the following components:

• carp - 2 kg;
• Bulgarian pepper - 2 pcs.;
• onion - 1 pc.;
• lemon - 1 pc.;
• spices, salt, oil and herbs.

To serve a delicious fish to the table:

1. The fish is cleaned, seasoned, salted and cut along the belly.
2. Vegetables are chopped into small pieces, and greens are finely chopped.
3. The carcass is stuffed with crushed ingredients.
4. Lemon slices are inserted into the cuts on one of the sides.
5. The carp is sprinkled with oil, wrapped in foil and baked for 30 minutes at 180°C.

How to cook carp ear

Ukha is a traditional dish of Russian cuisine made from varieties of fresh fish with a sweetish taste.

To prepare the first dish, you need:

• head and tail of a carp;
• 3 liters of water;
• bulb;
• carrot;
• 5 potato tubers;
• bay leaf, salt, spices, herbs;
• parsley root.

During the cooking process:

1. A whole onion, parsley root and a few peppercorns are laid in a saucepan, after which everything is poured with water.
2. After bringing the liquid to a boil, prepared fish parts and salt are sent to the pan.
3. When the fish broth boils for 12 minutes over low heat, the “spare parts” of the carcass are laid out with a slotted spoon on a separate plate.
4. The onion is also removed from the broth.
5. Potatoes and carrots are cut into cubes, after which they are sent to the pan, where bay leaf is also added.
6. A few minutes before readiness, greens are also sent to the ear.

Important! Throughout the entire cooking process, one should not forget about the foam, which must be systematically removed.

Heh in Korean

This is a Korean snack that you can fall in love with after the first tasting.

You can cook delicious carp weighing 2 kg with the addition of:

• 2 stacks of vegetable oil;
• 15 ml of vinegar essence;
• bulbs;
• 7 g cilantro seeds;
• heads of garlic;
• 2 red hot peppers;
• 50 ml soy sauce;
• salt.

Steps for creating snacks:

1. Fillets are prepared from fish, which are cut into strips.
2. The fish product is poured with essence and placed under the press for half an hour.
3. Oil is heated on the skorod, in which onion cubes with salt are sautéed.
4. Coriander seeds, chopped hot peppers and soy sauce are added to hot oil with onions.
5. After the fish has marinated, it is poured with prepared sauce and again sent under pressure for 30 minutes.
6. At the end of the allotted time the appetizer is ready, but if you send it to the refrigerator overnight, heh, it will be even tastier.

Fish baked in dough

The original dish, which is prepared from the following products:

• 1 kg carp;
• 40 ml sour cream;
• 5 g dry yeast;
• 300 g flour;
• 30 ml of vegetable oil;
• salt and sugar.

The creation steps are as follows:

1. Carp is cleaned, gutted, smeared with sugar and salt to taste, and then wrapped in cling film.
2. After 2 hours of pickling, the fish is coated with sour cream.
3. From 150 ml of warm water, 5 g of sugar, yeast, flour and vegetable oil, the dough is kneaded, which is sent for “rest”.
4. After 1 hour, the dough is rolled out, a carp is placed in its center, after which the flour mass is pinched.
5. The dish is laid out on a baking sheet, which is sent to the oven, heated to 180 ° C, for 70 minutes.

Ingredients:

• mirror carp - 3 kg;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• eggs - 2 pcs.;
• bread - 150 g;
• milk - 150 ml;
• sunflower oil - the same amount;
• lemon - ¼ part;
• salt and spices - to taste.

To impress the assembled guests, cook according to the following algorithm:

1. The cleaned and gutted carcass is cut along the ridge, and also always near the head and tail.
2. The ridge with bones is removed.
3. All the flesh is separated from the skin with a tablespoon and a knife so that only the skin with the head remains.
4. Lemon juice, salt and pepper are mixed in a bowl, with which the skin is rubbed for impregnation.
5. Minced meat is prepared from bread soaked in milk, fillet, eggs, carrot-onion frying, salt and spices.
6. The pickled skin is stuffed with the prepared mass, after which the abdomen is sutured.
7. The fish is baked on a greased baking sheet for about 40 minutes at a temperature of 180 ° C.

Carp in batter is prepared from the following ingredients:

• carp - 1 pc.;
• egg - 2 pcs.;
• flour - 100 g;
• sunflower oil - a stack;
• milk - 30 ml;
• garlic - ½ head;
• salt and seasoning - to taste.

Main stages:

1. Prepared carp is divided into portions, which are salted and seasoned.
2. Eggs are beaten in a bowl with salt and pepper, to which crushed garlic, milk and flour are added.
3. Pieces of fish are dipped in a batter with the consistency of thick sour cream, and then fried in a pan with hot oil on both sides.