Baked silver carp: recipe

In modern cooking there is a hugenumber of recipes for baking fish. All of them differ from each other with various spices and special cooking secrets, which are ideal for a particular kind of product. That is why the recipe for carpal carp is completely different from some of the techniques of cooking another fish. It requires careful preparation and proper marinating.

Ingredients

For preparation it will be required:

- carp - 1 piece;

- onion - 2-3 pcs .;

- Seasonings for fish;

- a lemon - 1 piece;

- mayonnaise.

Preparation

First of all, it should be noted thatcarp, the recipe for cooking involves baking, requires special preparation. First you need to clean the fish from the scales and gut it. Particular attention should be paid to the inner film and gills that need to be removed without leaving even small parts. Then the fish is thoroughly washed and left to dry. After that, it is rubbed with seasoning and lemon juice, leaving for an hour to marinate. This is what helps to give the fish a good taste and eliminates the unpleasant smell that carnivore has. Recipes in foil usually require the presence of certain vegetables, but in this case only onions are used. He will also give his smell, but at the same time he will draw from the fish all unnecessary. Therefore, it must be cut into thin half-rings and slightly poured, so that it releases juice.

Baking

Before laying the fish on foil, itsmust be rubbed with mayonnaise. To carver, the recipe of which is given in this article, turned out juicy, inside it put onion rings. They also spread on foil, which is spread matte surface down. On top of the onions put the fish and once again cover it with mayonnaise.

Next, you must carefully wrap the dish toinside could not get air. If necessary, several layers of foil can be used, also applying a matte surface to the outside. This is done so that the reflecting surface keeps infrared radiation inside, thus increasing the internal temperature.

Then it is necessary to heat up a 180 degree oven andplace in it a carver. The recipe assumes that the fish will be there for forty minutes. After their expiration, the foil is opened, after which the dish is baked for another ten minutes. So the fish can get baked and get a ruddy brown. After that, it is taken out of the oven and spread on a plate, sometimes with foil.

Innings

Usually the carver, whose cooking recipesuggests baking, served as an independent dish, which is decorated with greenery. However, if desired, you can add to it a variety of side dishes, consisting of rice or boiled potatoes. As a drink for this dish, a young white wine or more strong drinks will do. Also with it are vegetable juices or various compotes. It should be noted that this dish is best used in hot form and along with the various sauces that each chef chooses in accordance with personal preferences.