Caraci in the oven for a holiday and everyday life

This fish from the family of cyprinids is found in many clean water bodies, has a high body squashed from the sides, a small head, a shiny silver scales.

Carp is widely used in cooking. It is not only fried in the kitchens of ordinary apartments, but also prepares from it a wide variety of dishes in snack bars, cafes and even in restaurants.

Karashi in the oven is a classic of the national cuisines of many Slavic peoples: Poles, Ukrainians, Byelorussians, Russians, Bulgarians, Czechs. They are baked with potatoes and turnips, sprinkled with aromatic herbs, stuffed with mushrooms, onions and carrots, pour in sauces ... But the most expressive of all possible dishes is caramel in the oven baked with sour cream. Many families consider it festive and served at the Christmas table.

Small tweaks when preparing dishes from carp

Preparation of crucian in the oven can even be done by beginners. It is easy to clean this fish, it is not difficult to cook at all, and its sweet, rich taste is absolutely popular with everyone!

But nevertheless there are some small tricks. Firstly, before baking on the body of crucian carp, several diagonal incisions must be made at a distance of about a centimeter from each other. This is necessary, since the meat of this fish is rather bony. And thanks to cuts of carp in the oven completely steamed and the bones become tender and invisible. Secondly, it must be remembered that the raw meat of this fish has the characteristic of many river and lake fish for the smell of mud. In order to eliminate it, it is necessary to clean and wash it very carefully, and when cooking, do not skimp on seasoning. Fragrant spices are very suitable for carp.

Cari in the oven in sour cream sauce

An ancient recipe for roasted carrots in sour cream is popular today. For its preparation, the simplest and most affordable products will be required: carp (1 pound per serving), sour cream for lubrication, a little flour, onions, vegetable oil, seasonings, herbs (rosemary, parsley) and salt.

Fish should be cleaned, dipped in flour and quickly fried until half-cooked on both sides with hot oil. Onion cut into half rings and fry until golden brown. If desired, you can add to it mushrooms, ceps, bell pepper, carrots, prunes. Cut the greens finely, mix with the onion filling, fill the abdominal cavities of the carrots. Fish carefully smeared with sour cream, put together in a baking dish, season with salt and sprinkle with spices. To prevent the carp from getting too dry, you can pour some water, milk or vegetable broth on the bottom of the mold. Bake should be on medium heat, periodically checking the availability of a wooden skewer. Serve with any garnish of vegetables, with a porridge or as an independent dish.

Carp with potatoes in the oven

The recipe is suitable for making large carp. Potatoes (3-4 pieces per serving), clean, wash and cut large. Fish should be freed from scales, gills and viscera. In a deep form, pour the oil, lay out the carrots, carefully cut the cut potatoes around the edges. Add salted fish and sprinkle with seasonings, grease with melted butter. Bake in a preheated oven for about an hour. Crucian, baked in the oven with potatoes, goes well with homemade pickles and fresh herbs.