Delicious oven-roasted carp in a sleeve with carrots and onions
When it's summer and very hot, I personally don't crave meat at all. That's when my eyes turn most towards fish dishes. This time, I will describe a dish that is a great favourite of my family - a delicious oven-roasted carp with carrots and onions. Although most people think that stuffed carp is difficult to prepare, in this dish there is relatively little work involved and the whole family enjoys eating it.
Ingredients
- fresh carp: 1
- lemon: 1
- onions: 3
- carrots: ~3 (depending on size)
- mushrooms: ~10
- garlic and pickling spices
- cream
- mayonnaise
- baking sleeve
Spices:
For baking:
- 1. First clean the carp, rub it with crushed garlic and fish seasoning. I always really spare the garlic.
- 2. Leave the carp to marinate at room temperature for about 60 minutes;
- 3. In the meantime, while the carp is marinating, prepare the filling by grating the carrot with a beetroot grater.
- 4. Cut the onions into small pieces.
- 5. Chop the mushrooms. If you are not very fond of mushrooms, you can cook without them.
- 6. Fry the stuffing in a frying pan, starting with the onions, then add the carrots and mushrooms.
- 7. Then place the fried contents between the ribs inside the carp. Add as much as you can fit... As the stuffing is really tasty, I always try to make more of it and fry it in a separate bag (as an extra garnish).
- 8. Place the stuffed carp in a pastry bag. Tie the ends of the bag tightly.
- 9. Bake everything in a preheated oven at 200 degrees for about 40 minutes.
- 10. Then remove the carp, cut open the pouches and cover the fish with the mayonnaise-cream sauce. Mix the sour cream and mayonnaise in equal parts one to one.
- 11. Put everything back in the oven for about 10 to 15 minutes.
- 12. Serve with your favourite side dish and enjoy! :)
Recipe Directions
Advertisement
