2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Carp, like any other fish, requires prior preparation before embarking on any kitchen treatment. It consists of cleaning, gutting and slicing. Only after this preliminary work can the carp be prepared for one or another dish.
Before we start cleaning the carp, we must wash it. This is done separately from everything else so that other fish products do not smell. Used and contaminated with fish dishes are washed very carefully, and finally cleaned with vinegar.
If the dishes are not washed well, there is a danger that a cake, dessert or other dish will smell of fish. Keep in mind, however, that this odor may in some cases simply be due to the joint storage in the refrigerator of caviar, fish and pastries or other products.
When you start cleaning the fish, it starts with the scales. The fish grabs the tail with the left hand and the knife with the right hand - with the blade against the scales. They are scraped, being careful not to cut the skin of the fish with a knife. The fins are cut with scissors.
When cleaning the carp, it is good to remove the mother-of-pearl button (knuckle). It is located at the top of the head, at its junction with the corpse. Leaving this knuckle often causes the unpleasant and sometimes even bitter taste of the dish.
Carp are cleaned through the back, not through the belly, as in other fish. It is cut along the spine and the viscera are removed from there.
Another option is to remove the inside of the carp through the gills. They grip tightly and pull.
When cleaning carp, care is taken not to tear the intestines, which often contain worms, as they can spread throughout the inside of the fish. After gutting, the fish is washed well under running water. The already prepared carp is subjected to culinary processing whole or cut into pieces.
Stuffed carp in the oven
Necessary products: 1 piece. (2 kg) carp, 1 bunch fresh onions, 5-6 pcs. (300 g) red tomatoes, 1/2 tsp. (100 g) walnuts, 5-6 pcs. (100 g) fresh mushrooms, 1/2 tsp. (100 ml) white wine, 125 g butter, 10 grains of black pepper, 1/2 bunch parsley, salt
Method of preparation: The carp is cleaned and washed as described. Sprinkle generously inside and out with salt and crushed black pepper. Finely chopped onions and mushrooms are stewed in some of the fat. To them are added some of the finely chopped tomatoes, ground walnuts, finely chopped parsley, a few grains of black pepper, wine and salt to taste.
Fill the carp with the resulting mixture. Then sew and place in a greased pan. Top with circles of the remaining tomatoes and pour the remaining oil and 1/2 cup of water. Bake in a moderate oven until ready.
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