Gorgeous carp baked whole in the oven

Kitchen appliances and utensils:

• cutting board;
• knife;
• a baking sheet;
• foil;
• oven;
• pan;
• scapula;
• dishes for serving;
• grater.

Ingredients

Step cooking

1. Clean the carp from the scales, cut off the fins and gut the insides. Be sure to remove the gills. If left, the fish will taste bitter. I leave the head and tail for a spectacular presentation of the dish. After preparing the fish, wash the carp several times in cold water inside and out. It is very important to choose a fresh carp, because the taste of the dish depends on this half. During the purchase, pay attention, first of all, to the eyes and gills. They are an indicator of the freshness of fish. The gills should be bright red or pink, and the eyes should be transparent and bright. It is also important that the carp is resilient. His meat should not be lethargic or blood stained. Remember that not gutted carp can be stored in the refrigerator for no more than a day. Therefore, it is better to immediately start cooking fish after purchase.
   
2. Make four to six cuts on the back of the fish. Then turn it over to the other side, and cut the ridge with a knife in the place of incisions. This is done for your convenience and is optional. The number of cuts varies depending on how many servings you will need to divide the fish after cooking.
   
3. Combine a teaspoon of salt, a pinch of pepper and a tablespoon of seasoning for fish. Rub this mixture of carp on the outside and inside.
   
4. Sprinkle the fish with lemon juice on all sides and leave to marinate for fifteen minutes while you cook the filling. If there is already salt in the seasoning for the fish, you do not need to add it additionally so as not to salt the carp.
   
5. For the filling, peel one carrot and two onions. Finely chop the onions and mushrooms, and grate the carrots. I usually use champignons, but you can take the ones you have. The main thing is to rinse the mushrooms well, and use only a proven look. Pour the sunflower oil into the pan. Put it on a big fire and add onion and carrots there first.
   
6. After three minutes, add the mushrooms. You can not bring the filling to full readiness. She still has time to get in the oven.
   
7. Take a baking sheet and cover it with foil. Lubricate carp on one side with mayonnaise.
   
8. Place the greased side on the foil.
   
9. Gently fill the fish with a spatula with filling.
   
10. Lubricate the second side with mayonnaise. Instead of mayonnaise, you can use sour cream.
    
11. Preheat the oven to 180 degrees and place the pan for 40-60 minutes. Cooking time depends on the size of the carp. When the fish is ready, remove it from the oven and let it cool slightly on the baking sheet.
    
12. To move the fish without falling apart, turn it directly onto a baking sheet and carefully separate the foil.
    
13. Next, put the carp on a dish and decorate it with lemon slices, herbs or vegetables. Carp goes well with all side dishes and salads.
    

Video recipe

After watching the video, you will see the process described above in dynamics, and learn how to shift the finished carp from the pan to the dish, without breaking it and not sprinkling the filling.

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