» How to cook river fish, how to choose river fish

How to choose the right and deliciously cook river fish

There are a great many recipes for preparing river fish, but for some reason, most often it is used to make fish soup or simply fry it in a frying pan. Agree, this is somewhat boring and can easily get boring.
And in order to diversify your table and enjoy the process of eating, you should pay attention to some points.

If you are planning to buy river fish, then know that the main thing is the freshness of the fish. It is determined by the smell (it should not be pungent) and appearance (fresh fish should not have spots on the body, and mucus should envelop the carcass). And one more thing: if, when pressed with a finger, a depression remains, but disappears almost immediately, then the fish is fresh; the abdomen of fresh fish is not swollen; gills pink or bright red; and the eyes are clear, not cloudy.

In addition, if you choose non-frozen fish, then remember that carp is sold from September, and pike from February to April. Tench and trout start in May, and burbot start in January. It is preferable to buy salmon or eel in the summer months.

If the fish is deep frozen, then the main thing is to defrost it correctly. This cannot be done in a plastic bag, since when defrosting, the fish thaws and absorbs the same water. To prevent this from happening, it is better to put the carcasses in a colander and leave them in the refrigerator. The melted water will flow into the saucepan. If the fish is large and the defrosting process is delayed, you can cover the top of the fish with film (this will prevent it from drying out).

Usually, the fishy smell is pleasant for the cook, but if it is annoying, you can get rid of it. To do this, wash the fish in cold water and rub it with a slice of lemon a few minutes before cooking. This applies to pike, catfish, roach, rudd, and perch. Burbot will lose its smell if you soak it in water for two hours and add a small amount of vinegar. Also, an experienced housewife adds a little bay leaf to the water.

To clean the fish faster, you need to get rid of the fins by cutting them off with kitchen scissors. The dorsal fin is cut with a knife and pulled out. In order to remove scales, the fish is either rubbed with salt (so it slips less) or dressed

(it protects the owner’s hands from injections and cuts, and helps to hold slippery prey tightly). Can be used for convenience

Having cut the belly of the carcass along all the lengths, we carefully take out the insides and bladder. We take out the gills from large fish. We do this if we cook broth. Then rinse the fish with cold water. The fish is ready for cooking.

The most important thing when cooking fish is to obtain a clear but aromatic broth. There are a few little secrets:

– we cook the fish with the head, but without the gills;

– if we cook small fish, it is better to cut off the heads;

– salt the broth immediately after it boils;

– put the fish in the boiling broth when the potatoes are ready;

– make sure that the fish does not fall into pieces: it is better not to put a spoon into the pan again.

When frying fish, use lemon whenever possible. If you sprinkle pieces of fish with lemon before cooking, it will acquire a unique flavor. We don’t fry fish for a long time, as this can dry it out and make it almost inedible. We don't use high heat. And we determine readiness by the type of meat: finished fish has opaque meat that easily separates from the bone. There should be no bloody discharge. After one side is fried, carefully, using a spatula, turn it over to the other side, and fry the second side less than the first. You can reduce the heat and remove from heat a minute or two earlier: in a hot frying pan, the fish will perfectly reach the stage of readiness. This will make the fish more tender.

In conclusion, as always, a short video. How to cook river fish

Often, when choosing fish, people give preference to marine species, but they should not forget about river species. After all, such fish is healthy, is a dietary product and is inexpensive. It’s easy to cook delicious river fish, but, as in any business, you need a clear sequence.

Pros and cons of river fish

The main advantage of river fish compared to its sea relatives is that it contains many vitamins and minerals, is low in calories and is easily digestible. If prepared correctly, it will become a real delicacy that can even be served on a holiday table.

1. It is necessary to pour lemon juice over the carcass before heat treatment.
2. Soaking in a strong saline solution or a mixture of water and vinegar will help.
3. Some chefs prefer to remove the skin from the fish, after which the flesh turns out to be very tender and soft.

Preparing river fish for cooking

First of all, it is necessary to carefully select the fish. The carcass should be:

• elastic and dense;
• with eyes that are not cloudy in color;
• with smooth and shiny scales;
• gills light pink or red;
• elastic and moist tail.

When selected specimens are on the table, they need to be properly cut and prepared for heat treatment. The fish is cleaned and gutted. The following method will help you easily clean the scales: you need to immerse the fish in boiling water for just a couple of seconds and scrape off the unnecessary parts with a knife. The second option would be to rub the carcass with salt, then the fish will not slip out of your hands and it can be quickly cleaned.

An important point is to remove the gallbladder; it is removed carefully without damaging it. All entrails are also cleaned from the carcass, and the gills are removed. Afterwards the fish is washed well under running water.

If the fish is too bony, you can grind it into minced meat without separating it from the bones. Prepare fish cutlets.

River fish goes well with many herbs. The best duet is dill, rosemary or mint.

River fish dishes

You can prepare many different dishes from river fish, from the simplest to the most complex:

• cutlets;
• pate;
• salad;
• casserole;
• carcass stuffed with vegetables or lemon;
• baked, fried or boiled steaks;
• pieces in batter, fried in a frying pan.

Cooking methods

Using different methods of processing fish, you can achieve completely different results. Some people like the aroma of fried fish, while others are delighted with a baked dish. People agree on one thing - fish should often appear on the family table in one form or another.

Frying in a pan

Frying fish in vegetable oil will appeal to lovers of aromatic, golden-brown crust. Although this option cannot be called dietary, it is certainly tasty.

1. It is better to fry river fish, cutting it into small pieces and always covered. Before putting it in the frying pan, you need to soak it in milk for half an hour, roll the pieces in flour and fry in vegetable oil.
2. The fish will not stick to the bottom when frying if you sprinkle the pan with salt. With the help of simple manipulations you can avoid splashing of oil.
3. Fry the pieces on all sides until fully cooked. At the end you can add spices and herbs.

If you plan to use fish sauce, add it at the very end of cooking, cover and simmer for another 10 minutes. The gravy will make the dish even more spicy and tender. As a side dish for fried fish, boiled potatoes and vegetable salad are best.

Cooking in a saucepan

Boiling is the simplest way to process fish, which does not require constant monitoring of the process and requires little time and effort. There are basic rules, if followed, the fish will turn out tasty and tender.

1. When cooked, the fish may lose its shape, but if you tie it with twine, this can be avoided.
2. The carcass acquires a special delicate taste if it is boiled in water diluted with milk.
3. The unpleasant aftertaste of fish can be removed by adding dill or cucumber brine to the water when cooking.
4. If the fish is cooked by boiling, then it should be salted at the very end of cooking. The result will be soft and tasty meat.

Boiled fish can be a completely complete main course. It is only supplemented with a side dish or baked vegetables. It can also become an ingredient for preparing other dishes, such as salad or casserole.

River fish makes excellent fish soup. You can not use the whole carcass for broth, but only the tails and heads. This will be enough for the gain.

Baking in the oven

You can bake any river fish by wrapping it in foil. This option is suitable for a whole carcass stuffed with vegetables or lemon slices. The process will not take much time. It is simple and cost-effective.

1. The prepared carcass should be rinsed well and dried with a paper towel.
2. Fry grated carrots and chopped onions in a frying pan.
3. Stuff the belly of the fish with vegetables and wrap it in foil. Place on a baking sheet and place in the oven for 40 minutes at 180 degrees Celsius.
4. Then unfold the foil and let the dish brown for another 15 minutes.

If the dish turns out to be very lean, then you can supplement it with sauce or a hearty side dish.

In a slow cooker

Simple and fast. Minimum intervention. Maximum benefit. Delicious taste and aroma. All this thanks to the use of a multicooker. Carefully prepares food and switches off itself.

1. The whole carcass of washed and dried fish is well salted inside and out. Add spices as desired. Dip in flour.
2. Turn on the “Frying” mode and pour in the vegetable oil, lower the fish to the bottom of the multi-cooker bowl.
3. You need to fry on both sides for 15 minutes. Excess oil can be drained off at the end.
4. Pour the sauce over the dish, which consists of a mixture of sour cream, salt and pepper. If the consistency is too liquid, you can add flour. Cook for another 25 minutes.

In a convection oven

The air fryer helps to achieve amazing results: the fish is soft, tasty, with a fragrant, crispy crust. Preserves juices and vitamins. Excess fat flows out of it, and the use of oil is not at all necessary.

1. Prepared specimens are processed whole or cut into portions. They need to be salted and peppered and rolled in breadcrumbs.
2. Place on the middle rack of a preheated air fryer.
3. In just 20 minutes, at a temperature of 260 degrees C, the dish will be ready.

Vegetables can be cooked on a separate grill at the same time as the fish. Serve them with cream or sour cream sauce.

Properly prepared river fish will delight your whole family with a wonderful taste!

Baked river fish in the oven is not only a healthy dish, but also extremely tasty. In terms of protein and nutrient content, river inhabitants can easily compete with the best varieties of meat. Baked fish the whole thing is prepared quickly and easily, it can be baked in foil, in dough, stuff stuffing or make it under a fur coat. In general, there are many options and I hope that the recipes for baked fish collected in this article will suit your taste.

Crucian carp in sour cream

Not a single Ukrainian feast is complete without this dish. What could be better than crucian carp in sour cream?

Ingredients:

• 1 kg whole crucian carp
• 1 cup sour cream 20% fat
• 1 glass of milk or cream to taste
• 1 medium onion
• 4-5 tbsp. l. ghee
• salt, ground black pepper
• small bunch of dill

Preparation:

Preheat the oven to 180°C. Peel and gut the crucian carp, rinse thoroughly in cold water and dry with paper towels.

Coat the crucian carp on all sides with melted butter, salt and pepper. Cut the onion into thin rings. Finely chop the dill.

Place the prepared fish and onions in a patch, cast iron or stewpan. Place, uncovered, in the preheated oven and bake until golden brown, about 15 minutes.

Mix sour cream with milk or cream, add salt. Pour this mixture over the crucian carp and return to the oven. Cook until the gravy thickens, about 20 minutes.

Serve crucian carp sprinkled with chopped dill.

Baked silver carp

Ingredients

• Silver carp (large) - 0.5 pcs.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Eggplants - 1-2 pcs.
• Sour cream - 3-4 tbsp.
• Homemade mayonnaise - 1 tbsp.
• Salt, pepper, fish seasoning (to taste)
• Soy sauce - 100 ml.
• Lemon - 1 pc.
• Garlic - 3-4 teeth.
• Hard cheese - 100 grams
• Vegetable oil

Preparation

Clean the silver carp, remove the entrails, and cut into large pieces. Squeeze lemon juice into the water and soak the fish for about 1 hour. Drain the water and dry the fish a little. Sprinkle with pepper, fish spices and pour in soy sauce for 2-3 hours (turn the fish periodically).

Fry coarsely chopped onion and grated carrots in a frying pan with vegetable oil. Place eggplant mugs on a baking sheet, onions and carrots on top. Add salt.

Grease generously with a mixture of sour cream and mayonnaise.

Place in an oven preheated to 190 degrees. Bake the fish for 30 minutes. Next, take it out and sprinkle with grated cheese. Return to the oven for 10 minutes.

Baked carp with vegetables and cracker crumbs

During baking in the oven, the carp becomes soft, and thanks to the sour cream, it becomes very tender. Vegetable filling makes the dish juicy and flavorful. The top of the carp is sprinkled with unsweetened cracker crumbs, resulting in a tasty crust.

Ingredients

Filling

Sour cream 10% fat 1 tbsp. spoon

Onion 1 piece

Salt 1 gram

Potatoes 2 pieces

Ground nutmeg 3 grams

Dill 2 grams

Garlic 3 cloves

Sunflower oil 20 grams

Pumpkin 50 grams

Sweet pepper 10 grams

Bread crumbs 2 tbsp. spoons (crackers)

For fish

Sour cream 10% fat 65 grams

Salt 3 grams

Garlic 2 grams

Dried paprika 3 grams

Carp 1,500 grams

Ground coriander 3 grams

Preparation

To prepare the dish you will need carp - weighing at least 1 kg. In this form, it already has a certain amount of fat, due to which the dish will turn out very tasty. Rinse it under water and remove the scales with a special device. Gut and place in water - wash thoroughly. Place in a plate to drain the remaining liquid. For breading, use an unsweetened cracker; you can take one with cheese, dill or onion flavors. Remove seeds from small bell peppers and cut into strips. Peel the potatoes and pumpkin. Prepare sour cream and sunflower oil for frying onions.For convenience, place the fish on a wide cutting board. While turning it over, sprinkle with table salt or coat with soy sauce.

Combine ground coriander, dried garlic and paprika in a small bowl. Rub the carp with this mixture on all sides. To do this, you can use a store-bought mixture of seasonings for fish and seafood. Leave to marinate for 45 minutes.During this period of time you can prepare the vegetable filling. Cut the onion into 4 parts, and then cut each lengthwise into thin strips.

Cut the potatoes in half, then into wedges and into cubes. Pour into a deep plate.
Fry the chopped onion in sunflower or olive oil until soft and golden brown. Add to bowl and stir.

Cut the butternut squash into cubes and add to the vegetables. It can be replaced with young zucchini or other vegetables.Bell peppers can be used fresh or frozen. If you take the second option, then first fill it with warm water. Cut the garlic into small slices with a knife; no need to chop it too much.

Pour into the main mass and stir thoroughly until smooth.Freshly frozen dill can be immediately added to all ingredients. Sprinkle with parsley or green onions if desired. It will be enough to add salt and ground nutmeg to the filling. Put 1 tbsp. sour cream and stir until smooth.

Take the carp from the refrigerator and stuff it with the vegetable mixture. You can tighten the belly with sewing thread. Experience has shown that the filling is perfectly baked inside and does not spill out. Coat the top of the fish with sour cream. The more of it there is, the more tender and tastier the dish will be. Take an unsweetened cracker and knead it into crumbs with your hands. It's crispy and crumbles well. You can use ready-made breadcrumbs instead.

Gently sprinkle the resulting crumbs onto the fish. Apply a little pressure on top so that it fits snugly.

Take the required length of the baking sleeve so that the carp fits completely inside it. Roll up the edges and place the fish. Pull the edges tightly.

Carp must be baked in the oven at a temperature of +180°C. It will take 1 hour, perhaps less. The finished dish should have a golden brown crust, both underneath and on the surface. Sprinkle chopped dill on top and serve as a separate dish or along with mashed potatoes.

• After selecting the ingredients, it remains to figure out how long to cook the fish in the oven. The time depends on the type of fish (sea, river, fatty, piece or carcass) and on the type of baking.
• Any stuffed carcass is cooked for at least 10 minutes at a thickness of 2.5 cm, after which 10 minutes are added for each subsequent centimeter. If the whole carcass is cooked, it will take 25-30 minutes.
• Fish baked in the oven on a baking sheet takes 35 minutes, in foil or a sleeve - 25 minutes.
• A baking temperature of at least 180 degrees is the answer to the question of what temperature to cook fish at. It is not recommended to set the temperature below this value, because the meat will be tasteless and it will take a lot of time to process.

Baked carp with mushrooms

Ingredients:

• carp – 1.5 – 2 kg
• onions - 1 pc.
• champignons – 200 g
• lemon - 1/2 pcs.
• vegetable oil for frying mushrooms
• butter 30 gr.
• greenery
• salt pepper
• spices

Preparation:

Prepare the filling. The onion should be cut into thin half rings, the mushrooms should be cut into small pieces. Separately, fry onions and mushrooms in vegetable oil until soft. Add finely chopped parsley, salt and pepper; mix well.
Gut the carp and remove the gills. Rub inside and outside with salt and pepper. Fill the fish with filling; if there is a lot of filling inside, you can fasten the edges with toothpicks. Place the remaining mushrooms and onions around the fish. If desired, you can make oblique cuts and put lemon slices in these pockets. Lightly sprinkle the fish with lemon juice, melt the butter and pour it over the entire fish..
Bake for 20-25 minutes (depending on the weight of the fish) in a preheated oven at 200 C.
Let the finished fish stand for 8-10 minutes and transfer to a dish.

Silver carp with champignons

Ingredients:

• Tomatoes 3pcs;
• White wine 125ml;
• Garlic 3 teeth;
• Onions 2 pcs;
• Champignons 400g;
• Silver carp carcass or steaks 3 pcs.
• 1 tbsp tomato paste
• 1 glass of sour cream

Gut the carcass of a large silver carp, rinse thoroughly, cut into large steaks. You will have to work hard here if the silver carp is large. So I recommend buying ready-made steaks.

Roll the pieces in flour, pepper and salt to your taste. Wash the onions and chop finely.

Heat the butter and fry the onion until golden brown, then add the chopped mushrooms. Then lightly fry the pieces of silver carp and place them on a baking sheet, put mushrooms and onions on top..

Peel the tomatoes, fry in a frying pan, add tomato paste and mix with white wine and sour cream, salt the sauce to taste. Pour the mixture onto the fish carcass. Simmer in the oven for 10 minutes over low heat.

Boiled potatoes can be used as a side dish.

Baked carp with tomatoes and potatoes

Ingredients

• fresh carp (ours weighs 1.3 kg)
• 3 medium sized onions
• 2 bell peppers
• 2 tomatoes
• 2-4 potatoes
• pepper and salt to taste
• mayonnaise
• sour cream
• half a lemon

Preparation:

The most important thing is to properly prepare the carp. The carp must be well cleaned, washed and dried. Dry the inside of the belly with a paper towel. We don’t leave any excess liquid anywhere. The gills must be taken out. Everything should be washed and dried. This is the main condition for proper preparation of this fish.

The carp needs to be cut into large pieces, but a small one can be left whole. Take half a lemon and pour the juice inside the fish and lubricate it everywhere. We also wipe the outside with juice. Lemon kills the river fish smell. We thoroughly coated everything with lemon juice and left the carp alone for 15 minutes.

In a baking dish, put salted potatoes cut into circles, place piles of fish on top, maintaining its shape. On the side, on top and between the pieces, randomly place onions, tomatoes, peppers cut into rings. Pour all this with sour cream and mayonnaise.

Preheat the oven to 180 C. How long does it take to cook carp in the oven? The carp sent to a hot oven is baked for 1 hour. Then turn off the oven and leave the carp in the oven for 15 minutes. Then we transfer the carp to a serving dish and decorate with herbs. It is very flavorful and tender, with a crispy crust on top. We garnish it with fresh parsley. The fish turned out just to die for. Very tender and juicy with delicious filling.

Baked carp with potatoes

Ingredients:

• 1 carp (up to 1.5 kg)
• ½ lemon
• 1 carrot
• 8-10 potatoes
• 4-5 onions
• mayonnaise
• ground black pepper
• seasoning for fish
• vegetable oil

Preparation:

We clean the carp from scales, remove the insides, wash it, and let the water drain. To ensure that small bones are not felt in the prepared dish, we cut the carp on both sides from the ridge to the belly. As a result of the cuts, the small bones will soften during baking and will practically not be felt. Salt and pepper the fish to taste, sprinkle with fish seasoning, rub it all well into the fish. Then generously grease with mayonnaise. For those who don’t like salty foods, add salt carefully.

Peel the potatoes, wash them, cut them into slices along their entire length, add salt and pepper, sprinkle with vegetable oil, mix well so that the salt, pepper and vegetable oil are distributed evenly over the potatoes on all sides. Grease a baking sheet with vegetable oil, lay out a layer of onions, then add fish. Place potatoes around. Take as many potatoes as you can place around the fish. Place onion rings on top of the carp and cover with foil.

Preheat the oven to 180 degrees and bake fish and potatoes for 60 minutes, 30 minutes with foil and 30 without foil. When you remove the foil, brush the potatoes with vegetable oil. We check the readiness of our dish by the readiness of the potatoes; if they are not ready, bake them further. You can turn the potatoes over and cover with foil.

Baked carp with peppers and eggplants

I like it better cold, but to be honest, I don’t have the patience to wait for the fish to cool down, it’s so delicious. Buy big carp, firstly, it goes away with a bang, and secondly, big fish has fewer small bones and is more pleasant to eat.

Ingredients:

• 1 carp (0.8-1 kg.)
• 2-3 tomatoes
• 2 bell peppers
• 1 eggplant
• vegetable mayonnaise
• oil
• pepper

Preparation:

First we clean the fish, then we gut it, take out the insides, remove the gills, if you leave the head, or cut it off. We wash the fish well. To ensure that small bones steam and we don’t feel them while eating, lightly cut the carp on both sides along the ridge. We cut the fish into portions, any size you like. Salt and pepper. Salt the fish well; the vegetables will take up the excess salt.

We wash the tomatoes, peppers and eggplants, cut them into slices, add a little salt and leave to soak. We cut the vegetables into slices, add a little salt and leave to soak. Grease a baking sheet with vegetable oil, lay out the carp like a fish, you can leave the head of the carp, if desired. Place prepared vegetables between the pieces of carp, alternating them. Place all the remaining vegetables near the fish.

Pour mayonnaise generously on top and place the baking sheet in a preheated oven to 200 degrees. Bake the carp for 40-45 minutes. We determine the readiness of our dish, see if the eggplants are ready. The eggplants are ready, you can safely remove the fish from the oven, or better yet, turn off the stove and let the carp sweat.

Vegetables are also very tasty, they absorb the fat of the fish, thereby making the fish not so fatty and in combination with each other you get an excellent dish of carp baked with vegetables. What these two different dishes have in common is that they are both delicious. Cook it and you will like it.

• The baking method makes any dish healthier. In addition, the products remain juicy and retain the vitamins they contain.
• Stuffed fish baked in the oven is no exception. It takes about 50 minutes to prepare, but requires pre-processing. In addition to preparation, it is recommended to marinate the product in lemon juice and salt and leave for 1-2 hours. This way the fish will be as tasty and juicy as possible.
• The baking temperature should be within 180-200 degrees.
  To make the fish more tender and retain all the juice, it is recommended to bake it in the oven in foil. It is best to combine it with a vegetable bed - carrots, onions, tomatoes.
• If there are no ready-made spices, you can use anise, basil, hyssop, oregano. Coriander, marjoram, thyme, and fennel go well with fish meat. Savory, sage, and tarragon will add a spectacular aroma.

Mirror carp stuffed with mushrooms in sour cream

One of the delicious filling options for stuffing is a mixture of mushrooms with carrots and onions. They are pre-fried in a frying pan until nicely golden and soft. Then all that remains is to fill the carcass with mushroom mass and bake it. To make the fish soft, you should grease it with sour cream.

Ingredients:

• champignons - 500 g;
• sour cream - to taste;
• onions - 2 pcs.;
• lemon - 2 pcs.;
• spices, salt - 2 pinches each;
• carrots - 1 pc.;
• carp - 1 pc.

Preparation:

Clean the carp from scales and entrails, wash and rub with lemon juice, salt, spices, let sit for 10 minutes. At this time, peel the vegetables and fry them together with the mushrooms until half cooked. Spread the inside of the carp with sour cream and add the filling. Sew up the abdomen with a needle and thread or hook it with toothpicks. Spread plenty of sour cream on top too, make a couple of cuts into which to insert lemon slices. Bake at 180 degrees. In 1 hour, remove the fish twice and brush with sour cream.

Silver carp steak baked in lemon-honey sauce

When choosing the size of silver carp steaks, you need to focus on their freshness and size. The steaks should be about 1 centimeter thick, which will allow them to cook quickly, but at the same time remain juicy.

Ingredients

• silver carp (steaks) - 4 pieces;
• honey - 3 teaspoons;
• lemon - 1/3 pieces;
• salt - 1 teaspoon;
• Provençal herbs - 1/2 teaspoon;
• ground black pepper - 1/3 teaspoon;
• vegetable oil (odorless) - 1 teaspoon.

Preparation

Wash fish steaks under running water and place on a cutting board. Sprinkle them with salt and pepper. Sprinkle with lemon juice. Leave to marinate for 15 minutes. Prepare lemon-honey sauce. To do this, mix liquid honey, lemon juice, vegetable oil and Provencal herbs in a bowl. If the honey is candied, then place it in the microwave for 30 seconds; it will quickly acquire the desired consistency.

Line a baking tray with foil for baking. Make molds from foil to fit the size of the steaks. As you can see in the photo, each steak has its own baking dish. Grease the molds with vegetable oil. Place the silver carp pieces into molds. Pour sauce on top.

Cut the skin and pulp of the lemon that remains after squeezing the juice into pieces. Place lemon slices on the fish. They will give a magical aroma during the baking process.

Place the baking sheet with the steaks in the preheated oven. Bake for 20-25 minutes at 180 degrees. Cooking time depends on the features of the oven and the size of the cut pieces.

Do not rush to remove finished fish baked in the oven from the molds. Let it cool a little. The silver carp steaks have acquired a light golden color and an incredible aroma and taste. The fish meat is imbued with notes of citrus and honey.

Carp baked with porcini mushrooms

Ingredients

• carp,
• 300 gr. porcini mushrooms,
• 2 onions,
• 400 gr. sour cream,
• 2 tbsp. honey,
• potato,
• 1 carrot,
• spices: black pepper, marjoram, rosemary, oregano.,
• dill,
• parsley,
• salt.

Preparation

Rub the carp with salt and spices, make cuts along the ridge to crush the bones and leave for a couple of hours. Fry mushrooms with onions in a frying pan, add salt and spices.
Cut the potatoes into rings (salt) onto a baking sheet, and dice the carrots. Stuff the carp with mushrooms and onions, add sprigs and herbs and place on top of the potatoes. Pour some water, cover the top with foil, put in the oven, preheated to 180-200 degrees for 30 minutes. Next, remove the foil, pour over sour cream sauce (add chopped herbs and honey to the sour cream), put in the oven to brown. Serve the finished fish on a large platter with potatoes and vegetables. Recipe author: Eleonora Puchina.

Fill the belly of the carp with the filling. Sew the carp up with thread. Place on a greased baking sheet. Grease the top of the carp generously with sour cream. Place in the oven for 45-55 minutes at 180 degrees.

The carp is ready when an appetizing crust appears. Decorate the dish with lemon, fresh herbs and vegetables.

The most industrious ones should start, for example, with stuffed pike. Alas, you will have to tinker with this fish a lot before you get a great result. To get rid of the smell of mud, the pike needs to be thoroughly washed and left to sit for a quarter of an hour.

in cold salt water. Then the fish should be cleaned of scales, the tail fin should be cut off, the gills should be removed and the skin should be cut just below the head. Next, trim the skin under the fins and remove it, very carefully pulling it towards the tail. After this, use a sharp knife to remove the meat from the backbone, make minced meat from it, stuff the skin with it and tie it with kitchen thread. However, those who are not eager to bother with such a complex procedure can simply buy gutted fish and stuff it with ready-made chopped pike fillets.

Having mastered the wisdom of pike, we begin to prepare trout, which will take much less time to cut. We remove the fins and tail, make cuts along the vertebral bone and around the head, carefully pull out the head along with the bone and remove the fillet from the skin. Unlike pike, trout does not need a lot of spices: their excess kills the delicate taste of the meat and its aroma.

Those who prefer river fish caught by themselves should remember a few simple tips. To deliver

bring the catch home fresh, first remove the gills without damaging the scales, dry the catch in the sun for a couple of minutes, put it in a damp linen bag and cover the contents with nettles or sedges.

Large river fish can be salted - it turns out very tasty. First you need to fillet the catch (be sure to remove the bones) and cut it into pieces. If there are few bones, you don’t have to pull them out. To salt 1 kg of fish you need 100 g of coarse salt and a teaspoon of sugar. Mix salt and sugar, add five peas of chopped allspice and a pinch of ground cinnamon. Then rub the fillet with the mixture, place the fish in a glass or enamel bowl and leave in a cool place for a couple of days. Tender, appetizing fillet is an excellent independent snack, as well as an ingredient in salads.

Double river fish soup

For 4 persons: perch, crucian carp, grayling - 0.5 kg, potatoes - 3 pcs., carrots - 3 pcs., onions - 1 pc., millet - 0.5 cups, salt - 1 tsp, allspice - 3 pcs., bay leaf - 3 pcs.

Clean the fish, gut it, rinse it. Place perch and crucian carp in a saucepan, add 1.5 liters of water, add salt, and put on fire. Cook for half an hour. Remove the fish (you won't need it anymore) and strain the broth. Put millet and carrots cut into rings in it, cook for 15 minutes. Add diced potatoes, whole peeled onion, pepper, bay leaf. Cook for 10 minutes. Remove the onion from the broth and place the grayling cut into large pieces into the pan. Cook for another 5-7 minutes. Serve the soup hot.

Calorie content per serving 250 kcal

Cooking time 90 minutes

7 points

Pike perch rolls

For 4 persons: pike perch fillet - 600 g, champignons - 150 g, processed cheese - 1 pc., onion - 1 pc., bell pepper - 1 pc., soy sauce - 1 tbsp. l., lemons - 1 pc., vegetable oil, ground black pepper, salt

Wash the fillet, dry it, sprinkle with lemon juice, rub with salt and pepper, and leave to marinate for 15 minutes. Peel the onion and chop finely. Fry in vegetable oil until golden brown. Add finely chopped mushrooms, chopped bell peppers, soy sauce. Fry for 3 minutes. Cool. Add processed cheese grated on a coarse grater and mix. Place the resulting filling on the fillet, roll it into rolls, and carefully tie it with thread so as not to damage the fillet. Place the rolls on a baking sheet greased with vegetable oil, add 50 ml of salted water, and place in an oven preheated to 180 °C for 25 minutes.

Calorie content per serving 210 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 7 points

Pie with pangasius and pickled cucumber

For 4 persons: pangasius fillet - 500 g, puff pastry yeast - 500 g, onion - 1 pc., eggs - 1 pc., vegetable oil - 2 tbsp. l., pickled cucumbers - 1 pc., seasoning for fish, salt

Wash the fillet and dry. Grate the cucumber on a coarse grater and drain off excess liquid. Cut the onion into thin rings. Beat the egg. Defrost the dough, divide into three parts - two large and one small (for decoration). Roll out large parts. Grease a baking sheet with oil and place one layer of dough on it. On this layer - onion rings, on them - fish. Sprinkle it with salt and seasoning. Place another row of onion rings on top and a layer of grated cucumber on top. Cover with a second layer of dough, pinch the edges. Make thin sausages from a small piece of dough, and use them as a decorative net on top of the pie. Brush with beaten egg and place in oven preheated to 190°C for 45 minutes. Serve hot.

Calorie content per serving 350 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 7 points

Carp in red wine

For 4 persons: carp - 2 kg, onion - 1 pc., vegetable oil - 2 tbsp. l., butter - 50 g, flour - 2 tbsp. l., lemons - 1 pc., dill - 30 g, parsley - 30 g, cilantro - 30 g, semi-sweet red wine - 200 ml, ground black pepper, sugar, salt

Clean the carp, gut it, rinse it, make cuts all over the carcass, rub it with pepper and salt and put it in the refrigerator for 20 minutes. Fry the onions in butter until transparent, add wine, a pinch of sugar, cook, stirring, for 2 minutes. Slice half a lemon. Roll the carp in flour, put lemon slices and herbs inside, fry in vegetable oil on both sides until golden brown. Place in a saucepan, add 0.5 cups of water, place fried onions on top, and place over medium heat. When the contents of the saucepan boil, reduce, cover and simmer over low heat for 20 minutes. Serve in a large dish, pour over the gravy in which the carp was boiled, and garnish with herbs.

Calorie content per serving 295 kcal

Cooking time 60 minutes

Difficulty level on a 10-point scale 7 points

Stuffed pike

For 4 persons: pike - 1 kg, white bread - 150 g, milk - 200 ml, eggs - 1 pc., onion - 1 pc., rice - 1 tbsp. l., mayonnaise - 100 g, vegetable oil - 1 tbsp. l., dill - 30 g, parsley - 30 g, ground black pepper, salt

Clean the pike without cutting the belly or touching the fins. Separate the head (do not throw it away!), remove the gills. In place of the head, make cuts in a circle, separating the skin. After this, carefully, slowly, remove the skin. Cut the bone at the base of the tail. Gut the carcass. Soak the bread in milk. Finely chop the greens and boil the rice. Grind the fish in a blender. Add bread, onion, herbs, rice, egg, salt and pepper, and grind everything again in a blender. Stuff the pike skin with the resulting mass, without stuffing it too tightly so that it does not burst. Place the stuffed pike on foil greased with vegetable oil, put the head on, grease with mayonnaise, wrap in foil, put in the oven, preheated to 180 ° C, for an hour.

Calorie content per serving 360 kcal

Cooking time 90 minutes

Difficulty level on a 10-point scale 8 points

River perch in creamy onion sauce

For 4 persons: perch fillet - 4 pcs., small frozen fish - 200 g, onions - 3 pcs., 30% cream - 300 ml, eggs - 1 pc., parsley - 50 g, green onions - 50 g, dry white wine — 200 ml, butter — 50 g, carrots — 1 pc., bay leaf — 5 pcs., black peppercorns — 7 pcs., ground black pepper, salt

Wash the perch fillet and cut into portions. Defrost small fish, rinse well, add 700 g of cold water, bring to a boil, add bay leaves and peppercorns and boil over medium heat for 25 minutes. Remove the fish, pepper and bay leaf (they will no longer be needed), strain the broth and cool. Peel the onion and chop finely. Peel the carrots, wash them, cut into slices. Finely chop the green onions. Beat the egg yolk. Melt half the butter in a saucepan. Put onion and perch fillet there, salt and pepper. Pour fish broth there and add white wine. Simmer over medium heat for 20 minutes. Remove the fish, wrap in foil and leave to cool. Add cream to the mixture in the saucepan and stir. Cook the resulting sauce for 10 minutes over low heat until thickened, stirring constantly. Before the end of cooking, add the egg yolk and green onions. Cook for another 3 minutes. Add the other half of the butter, stir, remove from heat. Pour the fillet generously with creamy onion sauce. Serve the dish warm.

Calorie content per serving 355 kcal

Cooking time 70 minutes

Difficulty level on a 10-point scale 8 points

Grilled catfish

For 6 persons: catfish fillet - 2 kg, vegetable oil - 50 ml, lemons - 1 pc., salt - 1 tsp, ground white pepper

Cut the catfish fillet into pieces about 3 cm thick and place in a pan. Add salt. Squeeze the juice of half a lemon, pepper, and add 50 g of sunflower oil. Mix everything carefully and put in the refrigerator for 15 minutes. After this, place the catfish pieces on the grill. Fry each on both sides until done. You can serve with fresh herbs and lemon slices.

Calorie content per serving 178 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 5 points

Crucian cutlets

For 4 persons: crucian carp - 1 kg, lard - 100 g, eggs - 1 pc., onion - 1 pc., white bread - 200 g, milk - 50 ml, salt - 0.5 tsp, vegetable oil - 2 tbsp. . l., flour - 3 tbsp. l., ground black pepper

Clean and gut the fish. Cut off the tails and heads, rinse in cold water. Place the crucian carp in a saucepan, add a small amount of water, bring to a boil over high heat, reduce heat and simmer for 2 minutes. Drain the water, cool the fish, remove all bones, disassembling the fish with your hands. Add finely chopped onion, lard, bread soaked in milk, egg yolk, salt and pepper to the fish. Mix everything well in a blender. Place the finished minced meat in the refrigerator for 20 minutes. Form small cutlets, roll in flour, fry in a hot frying pan in vegetable oil. Can be served with herbs, olives and a slice of lemon.

Calorie content per serving 290 kcal

Cooking time 50 minutes

Difficulty level on a 10-point scale 7 points

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