Stuffed carp baked in the oven: 10 recipes for dinner

Carp is one of the most common fish in Russia.
This is one of the most delicious fish. This article will present several recipes that will answer the question of how to cook stuffed carp. Are you preparing carp fish?

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Total votes: 2926

26.06.2020

Yes 83%, 2440 votes
2440 votes 83%
2440 votes - 83% of all votes
No 9%, 254 votes
254 votes 9%
254 votes - 9% of all votes
I will cook according to your recipes 4%, 130 votes
130 votes 4%
130 votes - 4% of all votes
I don't eat fish 3%, 102 votes
102 votes 3%
102 votes - 3% of all votes

Total votes: 2926

26.06.2020

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With buckwheat

Buckwheat and carp are two products that enjoy great respect in Russia. A dish prepared according to this recipe will have a pleasant taste and aroma thanks to the good combination of fish and buckwheat.

Cooking time – 1 hour. Number of servings – 4 pieces.

KBJU for one serving: calorie content - 224 kcal, proteins - 51 g, fats - 36 g, carbohydrates - 43 g.

Required ingredients:

Medium-sized carp (2 pieces);
Buckwheat (half a glass);
Onions (2 pieces);
Vegetable oil (50 milliliters);
Garlic (2 cloves);
Sour cream (200 grams);
Breadcrumbs (100 grams);
Salt;
Ground black pepper.

First you need to prepare the carp. To do this, you need to remove the scales and insides of the fish, making a cut from head to tail. Then remove the gills and wash the fish. The head and tail cannot be touched. Make mesh-shaped cuts on each side of the carp.
Then you need to fry the buckwheat a little in a frying pan. This must be done within one minute. You have to constantly stir the buckwheat. After this, you need to pour one glass of water into the pan and put it on the stove. When it boils, pour the buckwheat into it and sprinkle with salt. All that remains is to cook until the water saturates it, but the buckwheat should be undercooked. You need to fry the onion, cut into half rings, in oil. It should take on a golden hue. Then you need to add buckwheat, finely chopped garlic and two tablespoons of sour cream to it. Mix it all.
The resulting mixture must be transferred to fish carcasses. You need to stuff it evenly.
All that remains is to rub the two fish carcasses with salt and pepper, as well as breading. Then the carcasses are sent to the oven, which must be heated to two hundred degrees Celsius. After 15 minutes of cooking, the carps must be laid out and spread with sour cream, and then put back into the oven. Afterwards they bake for another 50 minutes.
When time has passed, you can put the carp on a dish and serve it to your guests. You can decorate with parsley. They are divided into portions either during serving or after.

Tips for a housewife: Carp is famous for the fact that it contains a huge number of small bones. In order to get rid of them, you need to rub the carp with salt and cook it in the oven. This will dissolve the bones.

Carp stuffed with vegetables

You can stuff carp with vegetables, it will turn out tasty and healthy.

1 carp weighing about 1 kg;
200 gr. tomatoes;
100 gr. onions;
20 gr. fresh parsley and dill;
1.5 tablespoons of soy sauce;
100 gr. sour cream;
salt to taste;
vegetable oil.

Let's prepare the carp, clean it from scales, gut it, cut the belly, and wash it well. We will make vertical notches on the sides to cut small bones. Rub the fish with salt and pepper.

Advice! When preparing carp according to this recipe, it is advisable to use rosemary. If you don’t have fresh sprigs, you can buy any seasoning with rosemary.

Cut the tomato into half rings. Place in a bowl, add finely chopped dill and parsley, as well as thin onion half rings. Add soy sauce and stir.

Cover a baking sheet with foil and grease the foil with vegetable oil. Place a couple of tablespoons of prepared vegetables on the foil. Place the fish on a bed of vegetables and place the remaining filling in the belly.

Lubricate the fish with sour cream. We wrap the edges of the foil so that the fish is completely covered. Bake at 180 degrees for 45 minutes. 15 minutes before the end of baking, carefully unfold the foil so that the top of the carp is browned.

With boneless rice

Carp is a fish that is full of bones. And not only big ones, but also small ones. This recipe will tell you how to cook delicious carp with boneless rice.

It will take two hours to cook. Number of servings – 6.

KBJU for one serving: calorie content - 554 kcal, proteins - 59 g, fats - 27 g, carbohydrates - 19 g.

Required Products:

Carp (2 kilograms);
Rice (half a glass);
Bulbs (2 pcs.);
Carrot (1 pc.);
Garlic (2 cloves);
Chicken egg (1 piece);
Grated cheese (2 tbsp);
Lemon (1 pc.);
Vegetable oil (1 tbsp);
Olive oil (1 tbsp);
Olives stuffed with lemon (2 pcs.);
Greens (1 bunch);
Salt;
Pepper.

First you need to cook the rice. To do this, you just need to put it in boiling water. You also need to add a pinch of salt.
The carrots and onions should be finely chopped and fried in a frying pan with vegetable oil and crushed garlic.
Next you need to cut the fish. This must be done in the same way as in the first recipe. Once the meat is separated from the bones, use a spoon to scrape any bones off the pieces. Remove the oil from the ribs with a kitchen knife.
There is no need to throw away the carp skin. You need to prepare a marinade from the juice that needs to be squeezed out of the lemon and diluted with water. Then you need to place the skin in it and wait from five to ten minutes. The main thing is not to overdo it, otherwise it will begin to fall apart. Then dry the skin thoroughly with a towel.
Next is preparing the minced meat. It is necessary to place the fried vegetables, carp meat, rice cereal and chopped herbs in one bowl and mix, then put it into a meat grinder and pass through it once or twice. You can also use a blender for these purposes.
When the minced meat is ready, add an egg with grated cheese, then add salt and pepper.
Then you need to take up the threads. The skin of the carp will have to be sewn up as the minced meat is distributed. The main thing is not to sew it tightly, otherwise steam will not be able to escape from the fish in the oven. Therefore, stuffing fish will be a little difficult without practice.
When the minced meat is completely placed in the carp, you need to put it on foil. Spread the fish itself with olive oil. Now you need to wrap the tail with foil and put the carp in the oven. The temperature in it should be 220 degrees. Baking time is one and a half hours.
When the fish is cooked, you can serve it on the table. It turned out very tasty!

Stuffed carp in the oven

Hello, dear readers. Today we have a fish theme, I, as promised, will show you a recipe for stuffed carp in the oven. I’ll say right away that this was my first time cooking stuffed carp. I'm pleased with the result. I didn’t take the recipe from the Internet, but our godfather shared it with us. Anyone can repeat this recipe. To do this, we took a lot of photographs and explained in detail what and how to do. Now, while the weather is still good and warm, the whole family goes fishing. I’m already set on new records and I’m going to bring a good catch from my next fishing trip, with a record carp, a record for me.

So far everything is working out, I’m using the experience gained in past fishing trips wisely. The proof is the last photo, where, of course, it’s hard to see in this photo, but the weight of the carp is already 1.68 kilograms. Of course, there were photos where the carp was better visible, but then it was hard to see me :)

But let's return to our carp. First, we clean the carp and remove the gills. Be sure to remove the gills. Because they give off bitterness, and we will eat not only minced fish, but also the head itself. It also contains a lot of tasty meat.

We take out the insides through the back, since we will be baking a whole carp, and the appearance is very important to us. To do this, cut the fish along the spine and gut it.

Now we are faced with the task of not only getting fish fillets, but also preferably without bones. And here our godfather’s advice came in handy. He recommended separating the fish from the bone using a spoon.

I did this for the first time, but it turned out very well. In the future, I will definitely be separating the fish from the bone this way.

I first cleaned the fish along the spine, then carefully cut the spine near the head and tail so as not to damage the skin, and removed the entire inside of the carp using only my fingers. A sharp object could damage the skin, but the fillet was already good.

You have to be careful around the fins. Either cut the bones from the inside, or very carefully pull them out. I pulled out the lower fin, it still won’t affect the beauty, it’s not visible. I used a spoon to clean the skin from the remains of the fish, and also cleaned the bones with a spoon. I picked out the bones I came across with my hands. You can ignore the small bones; they will first be crushed in the meat grinder and then mashed.

I noticed that on the second day, the fish is better cleaned from the bone. On the first day I gutted and salted it, and on the second day I separated the fish from the bone. Since I have practice with more than one fish, I am already drawing my own conclusions.

The preparatory part is over, and the hardest part. We can move on to the recipe itself.

In jelly

Stuffed carp baked in the oven itself is a common dish, but jelly gives it a richer taste and an unusual appearance.

Cooking time – 2 hours. Number of servings – 5 pieces.

KBJU for one serving: calorie content – 435 kcal, proteins – 62 g, fats – 45 g, carbohydrates – 40 g.

Required ingredients:

Carp (one and a half kilograms);
Pike perch fillet (300 grams);
Onions (1 piece);
White bread (1-2 slices);
Chicken egg (1 piece);
Milk (one third of a glass);
Cream (100 milliliters);
Seasonings for fish.

For the broth you need:

Carrots (3 pieces);
Onions (2 pieces);
Beets (1 piece);
Parsley (1 bunch);
Lavrushka;
Ground pepper;
Gelatin.

First you need to remove the fins from the carp, get rid of the scales, starting with the tail. Remove the head and giblets as well. The main thing when cutting is not to damage the skin. After this, the fish must be washed well. Vegetables also need to be washed and peeled, and then cut into large circles.
Cut the cleaned and washed fish into portions of five centimeters. Next, you need to cut off the loin without damaging the skin and bones. Don't throw away the tail with your head - they will be useful for the broth.
Fry finely chopped onion in a frying pan in vegetable oil. When it becomes soft, then everything is ready. Next, you need to take the bread crumb and place it in a bowl of milk. Then chop the fish fillet, garlic and bread crumb. Season all this with spices and salt and add an egg and onion. Mix it all well and put it in a blender. While the mixture is whipping, you need to gradually add chilled cream to it.
Using a teaspoon, you need to stuff the pieces of fish with the resulting mixture.
Next, start preparing the jelly for the carp. To do this, you need to take a pan and put vegetables on its bottom. Place fish on top of them, and vegetables again on top. Then add salt with lemon juice or vinegar. This is necessary so that the broth retains its ruby color. Pour water over everything and cook over medium heat for at least an hour. After this, the finished fish can be transferred to plates and covered with a lid. This will help the carp retain heat until the jelly is ready.
In order to prepare the jelly, you need to strain the resulting broth. At this time, add gelatin to cold water. When choosing the quantity, it is necessary to take into account that 30 grams of gelatin is used per liter of water. Then add this mixture to the broth and stir constantly. Then cool slightly and pour the jelly over the finished carp.

Stuffed carp recipe

Stuffed fish is often considered the pinnacle of culinary excellence. But in fact, with proper dexterity and a clear understanding of what, how, and in what order to do, even not the most experienced person in cooking can cook delicious carp in the oven.

How to prepare carp for stuffing and baking

This dish is considered national both for Odessa cuisine and for Jewish cuisine. Every Odessa family had and still has its own recipe for stuffed carp, and the secrets of delicious “gefilte fish,” as this dish is called, are passed down from generation to generation. Carp for preparing stuffed fish was not chosen by chance - it is moderately fatty, after cooking mirror carp in the oven the dish will not be dry. In addition, the skin of carp is quite tough, does not tear and holds its shape well when stuffed.

Our work begins with cutting and cleaning the fish. To make the finished dish tasty, it is better to take a large carp, weighing about 3-4 kilograms.

We remove the scales from the fish, and then make a small incision on the abdomen from the fins to the anus. We carefully pull out the insides through it, trying not to damage the skin and, at the same time, not to rupture the gallbladder. Cut out the gills and fins. We wash the inside of the carp with cold water. We retreat approximately 2-3 centimeters from the caudal fin and use a sharp knife to cut the skin in a circle. Using the same knife, we carefully pry it up and little by little begin to remove it from the fish, like a stocking from a leg. We reach the head, after which we chop off the already cleaned ridge with meat with a hatchet. We should have a whole piece, which we will then fill with minced meat. We put it aside and begin filleting the carcass. We need to remove all the meat from the bones and backbone. Small bones from the fish can be removed with tweezers or left - they will still be ground and stewed until soft.

The most “correct” minced meat for carp in the oven

Recipes for cooking carp in the oven often suggest stuffing it with cereals, mushrooms, and vegetables - this is traditional for Russian cuisine. But the real Odessa “gefilte fish” is stuffed fish. still the same fish. By the way, if in addition to carp you also found pike or pike perch in your catch, you can also put them in minced meat, it will be denser, a little less juicy and fatty, but the taste of the fish will only benefit from this. And don’t forget to look at the photo section of the site “Fishing for Everyone!” – there are a lot of cool photos of fishing catches that our “fishing rod colleagues” share.

For the “correct” minced meat, let’s take:

carp meat - approximately 2 kilograms,
pike perch or pike fillet - 1 kilogram,
onions - 6-7 pieces of large onions,
salt, black pepper, nutmeg - to taste,
milk - 0.5 cups,
white bread or crackers - about ¼ loaf,
vegetable oil for frying,
lard - 100 grams.

Pour milk into a bowl and soak the bread in it, from which you first need to cut off the crust. While the bread is soaking, peel the onion. We put the onion peels aside - we will need them. Finely chop the onion and fry in vegetable oil until golden brown, making sure it does not burn. Add salt and spices to it when frying. In a meat grinder, grind the fish fillet, lard, bread soaked in milk, onion and lard. We send the finished minced meat to the meat grinder again. Add salt and pepper - the minced meat should be well salted. If there is milk left after soaking the bread, add it to the minced meat and mix it thoroughly with your hands to get enough air. After about 10 minutes of kneading, you need to beat the minced meat a little: scoop it up into a handful and throw it back into the bowl with all your might. This way the minced meat will become elastic, homogeneous and tender.

How to cook stuffed carp and bake in the oven

Our delicious carp is being prepared in the oven. We heat it up to 180-190 degrees. We will need a cast iron duck dish, in which fish is stuffed according to the canons. However, it can be successfully replaced by a baking dish with high sides. And besides this you also need:

beets - 1 piece,
carrots - 2 pieces,
onion - 1 piece,
bay leaf - 2 pieces,
water - approximately 1-1.5 liters.

The recipe for cooking “gefilte fish” carp in the oven provides a vegetable “cushion” for the fish. Place a layer of onion peels on the bottom of the duckling pot. We clean the carrots and beets and cut them into circles. Cut the onion into rings. Place a layer of carrots and beets with onions in the mold. On them are a couple of bay leaves.

We begin stuffing the fish with minced meat through a cut in the abdomen, moving from the head to the tail. We tamp the minced meat tightly enough so that the carcass acquires almost its original shape. We pin the cut with toothpicks or sew it up with culinary thread. We do the same with the cut on the tail. The finished carcass can be lightly greased with vegetable oil on top. Place the fish on a vegetable bed and fill it with water so that it covers the carp by about 2/3. Cover with a lid and place in the oven for about an hour. We periodically check and make sure that all the water has not boiled away. After an hour, remove the lid and leave the fish to simmer a little more. In general, cooking mirror carp in the oven takes about 1.5-2 hours.

Place the finished fish on a dish, cut into transverse slices, decorate with lemon slices, carrot slices and herbs. And if you want to learn simpler recipes for cooking carp in the oven, check out the following recipes in our “Fisherman’s Kitchen”:

– through them we publish a lot of interesting information, photos and videos.

Popular sections of the site:

The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

In Kiev style

The recipe for stuffed carp Kiev is almost completely identical to the previous dish. For it you only need to remove the cream, pike perch, egg, beets and milk.

The fish must also be baked in the oven at 200 degrees for one hour. The broth will need to be prepared from carp heads (about 4 pieces). In order for the broth to become jelly, you need to add it to gelatin in the same proportion (30 grams per 1 liter). After this, the stuffed carp will be ready.

Fish stuffed with rice

You can stuff the fish with rice, it will turn out no less tasty.

1 carp weighing about 1.2 kilograms;
0.5 cups rice;
1 carrot;
1 onion;
20 gr. butter;
a little sour cream;
vegetable oil, salt, pepper to taste.

We prepare the fish: clean it, remove the gills, gut it, cutting the belly. We make diagonal cuts on the sides. We leave the tail and head for beauty. Sprinkle with salt and pepper, you can use fish seasoning. Let the carp sit for a while while we make the filling.

Boil the rice, fry the onions and carrots and mix the vegetables with the rice. Season the filling with melted butter and spices to taste. Fill the fish with the filling, grease the carp with sour cream and bake in the oven for about 40 minutes at 180 degrees.

Carp with potatoes and apples, baked in a sleeve

Think apples are only suitable for stuffing duck or goose? In fact, these fruits go great with fish. Let's prepare carp with potatoes and apples; the fish will be baked in the sleeve.

1 carp weighing about 1 kg;
2 potatoes (large);
1 medium-sized apple;
1 onion;
vegetable oil, spices, salt.

Cut the onion into small cubes, and the potatoes into cubes too, but a little larger. Fry in a small amount of oil until half cooked. Season with salt and spices to taste. Cut the apple into small slices and mix.

Advice! To prepare this dish, it is advisable to use sweet and sour apples.

We clean, wash and gut the fish. Then we rinse again and make diagonal cuts on the back. Season the carp with salt and pepper. We stuff the slave's belly tightly with the prepared filling. Place it in the sleeve and place the remaining filling next to it. Bake at 180 degrees for about half an hour. Then carefully cut the sleeve and let the dish brown.

How to bake carp in pieces with potatoes in the oven

I did not prepare this recipe whole, but in pieces; I prepared it with potatoes. Nourishing, tasty, very aromatic. Everyone liked it.

Products:

Carp - 1 piece (we have 2 kg.)
Potatoes - 4-5 pcs.
Salt - 1.5 teaspoons
Juice of half a lemon
Bunch of dill
Ground black pepper (or a mixture of peppers)

I again bought mirror carp, cleaned it, washed it, and cut it into pieces. Add dill and lemon juice.

Stir and leave to marinate, and in the meantime, let's get to the potatoes.

Peel the potatoes, wash them, cut them into cubes. Salt and pepper. I transfer it to a glass baking dish.

Top with fish pieces. And I put it in the oven preheated to 200 degrees for 40 minutes, use your oven as a guide.

This is the fish I got in pieces with potatoes.

Delicious juicy fish, aromatic, crumbly potatoes. Try it, I promise you won't regret it.

How to cook carp with vegetables in the oven in foil

You can use any vegetables: peppers, tomatoes, zucchini, cauliflower, broccoli, zucchini, carrots, onions, eggplant. Everything you love, everything you like.

This time my husband brought fish from fishing.

Products:

Carp - 1.25 kilograms (we have this)
Carrots - one large (we have 230 gr.)
Onion - 3 pcs. (200 gr.)
Lemon - one large slice (or two tablespoons of lemon juice)
Salt - 1 tablespoon
Ground black pepper to taste
Dill - several sprigs

We clean the carp from scales, remove the intestines and gills. We make longitudinal cuts throughout the fish every 3 cm. You need to cut through to the bone.

Rub the fish inside and out with salt and black pepper. Sprinkle with lemon juice. We do everything inside and outside.

Chop the vegetables, sauté the onions and carrots. Again, you can add any vegetables.

Stuff the carp with vegetables. Don't forget to add dill. It gives an incredible aroma.

Now we take foil, grease it with oil and put our carp there. We chop off the belly with toothpicks. Now we put our carp in the oven, preheated to 180 - 200 degrees.

Cook until done, this takes 30 minutes or more, it all depends on the weight of the fish. Carp with vegetables in the oven in foil, ready.

If you bake on a baking sheet, you can place the vegetables on the bottom of the baking sheet and place the whole fish on top, or, as in the second recipe, cut it into pieces.