Silver carp stewed with carrots is a wonderful tasty, satisfying and healthy dish. You will not spend a lot of time on its preparation, but your whole family will be happy with the result of the dish.
Content:
- Cooking tips for silver carp
- Ingredients
- Step by step cooking
- Video recipe
Cooking tips for silver carp
Silver carp is a fat large river fish, so it can be used to prepare a lot of nutritious, tasty and healthy dishes in all types of cooking. For example, it is boiled not only in water, but also steamed, fried and grilled, marinated and salted. The advantage of this type of fish is its ease of preparation and an affordable price. In addition, if the fish is baked entirely without a head and decorated with vegetables, then it is ideal for the holiday and will look great at a festive feast.
The silver carp taste is special, and it should be noted that it turns out to be quite spicy, pleasant and tender. However, for any method of its preparation, it is advisable to choose the largest carcass, weighing at least 1.5–2 kg, or use steaks of large fish. Since there are significantly fewer small bones in a large fish, well, large bones are already much easier to cope with.
- Calorie content per 100 g - 105 kcal.
- Servings - 7
- Cooking time - 1 hour 20 minutes
Ingredients:
- Silver carp - 1 carcass or 7 pcs. steaks
- Carrots - 1 pc.
- Tomato paste - 2 tablespoons
- Bay leaf - 3 pcs.
- Allspice peas - 6 pcs.
- Dried celery root - 1 tsp without slide
- Carnation - 2 buds
- Refined vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
- Seasoning for fish - 1 tsp
Cooking silver carp stew with carrots
1. If you have a fish carcass, use a scraper to remove scales from it. Then rinse under running water, cut the stomach from tail to head with a sharp knife and remove all the insides. Remove the head, fins and rinse the fish again. Now cut the silver carp into slices (steaks) about 1, 5 cm thick and dry each with a paper towel. Then put a frying pan on the stove, pour in refined vegetable oil, heat well and put the fish to fry. Please note that fish is fried exclusively in a well-heated frying pan. Season the steaks with salt and black pepper and saute thoroughly on both sides until the slices are firm and golden brown. For the first 3 minutes, fry the silver carp over high heat, then cook until tender over medium heat. Also fry the fish on the back.
2. Place the fried fish in a saucepan for stewing. It is desirable that it be a container with thick walls and a bottom. In such dishes, food is better cooked and tastes better.
3. Peel the carrots and grate them on a coarse grater. Take another skillet and place the following foods in it: grated carrots, tomato paste, fish seasoning, bay leaf, peppercorns, cloves, and dried celery root.
4. Fill everything with water, mix well and put the dressing on the stove to cook. Season it with salt and black pepper, simmer for about 10 minutes so that all the spices and spices open up.
5. Pour the prepared sauce over the silver carp. Cover the saucepan with a lid and place on the stove, setting a high heat. Bring to a boil, reduce heat and simmer fish for about 45-50 minutes.
Ready silver carp can be served. It goes well with mashed potatoes, buckwheat porridge, boiled rice or spaghetti. It will also be delicious to serve this dish cold, and if you rub it with grated cheese on top, then the taste will surprise you very pleasantly.
See also a video recipe for cooking silver carp with vegetables.
