A step-by-step recipe with a photo of cooking crucian carp in the oven in foil at home. A nutritious meal with a low calorie content. Video recipe.
Today there are many recipes for cooking a variety of sea, river, ocean fish. They are prepared from the simplest ways to exquisite and even exclusive recipes. However, most housewives prefer to choose the simplest and fastest cooking methods, but accordingly, and so that it is delicious. They are guided by a democratic price, while others are guided by the satiety of the dish. Among many housewives, crucian carp is considered one of the most beloved and widespread fish. This river fish is famous for its excellent taste. And one of the simple and very popular recipes for its preparation is baking in the oven.
Therefore, for lovers of delicious fish, I offer an appetizing, healthy and easy-to-prepare recipe that will surprise gourmets - crucian carp in the oven in foil. There are many options for its preparation, but this recipe is not only simple, but also reveals all the taste characteristics of the fish, making it incredibly soft and juicy. Such a dish is suitable for an everyday family dinner, as well as worthy of being included in the menu of a festive event. Slightly sweetish carp meat turns out to be appetizing, juicy and aromatic. But it is better to try to cook it yourself, because words cannot convey the rich taste and aroma spreading through the kitchen. Below I am attaching a detailed step-by-step recipe for crucian carp in the oven in foil with a photo.
- Caloric content per 100 g - 85 kcal.
- Servings - 1
- Cooking time - 1 hour
Ingredients:
- Crucian carp - 1 pc.
- Lemon juice - 0.5 tsp
- Soy sauce - 2 tablespoons
- Salt - a pinch
- Seasoning for fish - 1 tsp
- Ground black pepper - a pinch
Step-by-step cooking of crucian carp in the oven in foil, recipe with photo:
1. Use a scraper to remove the husk from the crucian carp. The most convenient way to start brushing it is from the tail. Then rip open the belly and remove the entrails. During this process, try to carefully remove the intestines so that bile does not leak out, which can make the pulp taste bitter. If caviar gets inside the fish, do not throw it away, but collect it from several carcasses and salt it, or cook cutlets or pancakes.
Then peel off the black film from the inside of the abdomen. Remove the gills, and experienced chefs recommend removing the eyes. I do not do this, only based on the aesthetic appearance. I kept the fins and the head, but you can cut it off if you want.
When you have done all the procedures, rinse the peeled carcass of the crucian carp thoroughly under running cold running water inside and out. Then pat dry with paper towels.
If desired, make transverse cuts on the fish with a knife every 5-10 mm, this will help to better penetrate into the spice carcass.
2. Place the prepared crucian carp on a piece of foil of the required size so that it can be completely wrapped in it. Wipe the fish from all sides, and inside, with seasoning for fish, black pepper and salt. But, do not overdo it with salt, because the recipe uses soy sauce, which is already salty and will add extra saltiness to the dish. And for those on a diet, you can not add pepper, the quality of the dish will not change, and the benefits will be even greater.
3. Wash the lemon, cut a small piece and squeeze the juice out of it, which pour over the fish. Since this fish is bony, the use of lemon juice additionally helps to soften small bones.
4. Pour the soy sauce over the crucian carp, and bend the edges to prevent it from flowing out of the foil.
Often, crucians have a specific smell of mud, which is inherent in them. You can easily eliminate it by marinating (for example, in lemon juice) and adding aromatic spices. But since in this recipe the fish is baked in lemon with spices, the smell will not be felt.
5. If desired, karaya can be supplemented with any spices, herbs and herbs. You can also put any filling inside. For example, fried carrots will enrich the aftertaste, which will be served as a side dish. And if you stuff the crucian carp with onions and herbs, then you just lick your fingers. But for such experiments it will take more time to cook, keep this in mind.
6. Wrap the carcass well in foil to keep the juice from flowing out. Preheat the oven to 180 degrees and send the crucian carp to bake in foil for half an hour. Small fish will reach readiness in 20-25 minutes, for a large carcass it will take 1 hour.
Having prepared the whole baked crucian carp in this way, the fish will turn out to be very tasty and healthy. If you have some guests in the near future, be sure to use this recipe and prepare a portioned dish for each.
