For the avid angler, catching carp will not be difficult. Well, if you do not catch it, then in stores you can now buy whatever your heart desires. Large fish can be baked in the oven without any problems. In this recipe, carp is baked with mushrooms. It turns out a dish that is doubly delicious in taste!

Products:

1. Carp - 1.5-2 kg
2. Onion - 1 large head
3. Champignons (or other mushrooms) - 150-200 grams
4. Half a lemon
5. Vegetable oil
6. Greens, salt, pepper, spices to taste

How to bake carp stuffed with mushrooms:

1. Prepare the filling. Cut the onion into thin half rings, and the mushrooms into small slices. Fry the onions and mushrooms separately in vegetable oil until soft. Optionally, add chopped greens, salt, pepper and mix well.

2. In carp we remove the entrails and gills. Rub inside and outside with salt and pepper. Then we stuff the fish with the filling, fastening the edges with toothpicks if necessary. We make oblique cuts and put lemon wedges in this "pocket". Pour lemon juice over the top.

3. We bake for 20-25 minutes (depending on the weight of the fish) in an oven preheated to 200 degrees. Let the finished fish stand for 8-10 minutes and gently transfer to the dish.

Ingredients:

Fresh carp weighing 1.5-2 kg
1 large carrot
2 heads medium onions
1 lemon
0.5 kg of fresh champignons
sour cream 20-25% fat - quantity to taste
spices for fish to taste
Salt to taste
vegetable oil for frying

Preparation

Clean the carp of scales and entrails, remove the gills.
Then rub it inside and outside with the juice of half a lemon, salt, fish spices and leave it for a while while the filling for stuffing is being prepared.

Cut the peeled onion into small pieces.

Grate peeled carrots on a coarse grater.

Cut the mushrooms into small pieces.

Heat the oil in a frying pan and, stirring occasionally, fry the onion until light golden brown. Then add the carrots and mushrooms. Mix everything well and fry over medium heat, without covering the pan with a lid.
The ingredients should come out with a slightly golden crust, but it is important not to overcook them, as this will ruin the taste of the dish.

Put the finished vegetable mince with a spoon inside the carp. Take a needle with a white cotton thread and sew the belly tightly to the fish so that the contents do not leak out during the baking process (if it does, the fish will turn out to be rather dry).
Then, with a sharp knife, make cuts on both sides on the back of the carp, cut the remaining half of the lemon into semicircular slices and place them in the cuts.
Lubricate the fish well with sour cream on all sides and put on a baking sheet.

Place the baking sheet in an oven preheated to 180 ° C and bake for about 1 hour.
In the process of baking, it is necessary to additionally grease the fish with sour cream a couple of times. To do this, you will need to use a tablespoon so as not to burn your hands.

NOTE.

Carp meat is very tender, tasty and does not contain too many bones. It contains many minerals that are useful for our body, incl. for the thyroid gland and for the digestive system.

Our stuffed carp baked in the oven is ready.
Let it cool, then very carefully remove it from the baking sheet and put it on a beautiful dish. Using scissors and tweezers, remove the threads and decorate to your liking.
For example, you can decorate with slices of vegetables - fresh cucumbers, bell peppers, tomatoes.
The fish itself can be decorated with mayonnaise or thick sour cream with additives, using either a special pastry syringe, or by cutting off the corner of the mayonnaise package or a plastic bag (plastic file) with scissors, into which we will pour a little mass for decoration.
Then we will serve immediately!

Carp baked in the oven with vegetables and mushrooms

Ingredients:

Fresh carp, weighing 1-1.2 kg
2 bell peppers (red and yellow)
2 onion heads
1-2 carrots
400-500 g fresh champignons
1 lemon
1 bunch of dill
salt and pepper to taste

Preparation

Rub the gutted and peeled carp with salt and pepper inside and out.
Cut half the lemon into semicircular slices.
On one side of the carp, make small cuts at an angle of 45 degrees and insert lemon slices into these cuts.
Start the fish with 1/3 bunch of dill. You do not need to chop the dill, we use whole branches.
Peel the champignons, put them in a saucepan, add the remaining half lemon, cut into pieces, add hot water, bring to a boil and cook for 5 minutes. Throw in a colander. If the mushrooms are large, you should cut them into halves or quarters, leaving the small ones whole.
Cut the onion into rings, carrot into slices, pepper into strips. Fry the onion in ghee or vegetable oil first until transparent, then add carrots to it and fry for 5 minutes, then add pepper and fry for another 5 minutes, then add mushrooms and fry for another 5 minutes.
Put the remaining dill in the middle of a greased baking dish, put the fried vegetables with mushrooms on the sides.

Put the fish on top of the dill, inserted lemons up. Sprinkle the fish with vegetable oil or grease with sour cream.

Place in preheated to 180 gr. From the oven for 20 minutes, then increase the temperature to 200-220 gr. C and bake for another 10 minutes.
Serve hot.
Fish and vegetables are delicious!

It turned out very tasty! So, the recipe is carp stuffed with mushrooms, baked in the oven. The unusual thing about this recipe is that I did not grease the fish with mayonnaise, as many do, but prepared a mixture of sour cream and flour. And the second - usually the dish is sprinkled with cheese before and fried, but then a thick, hard cheese crust forms on the fish. The recipe that I offer you will be slightly different.

For three people, I cooked one big fish. First, let's start preparing "minced meat" for carp. We cut fresh champignons ...

... and a bow.

We spread the mushrooms in vegetable oil in a pan and fry.

Then we spread the onion. We simmer everything together for a while.

The filling is ready.

We clean the carp from scales and gut. The fins, I think, are best trimmed. We coat the carp with salt and pepper, stuff it with minced meat.

Then we clean and cut the potatoes into large round slices. Add the onion cut into rings.

Salt and pepper potatoes and onions. Stir to distribute the salt.

Place a layer of potatoes on a baking sheet covered with foil.

Put the carp on top, and send the fish and potatoes to the oven. We preheat it up to 200 degrees. We timed exactly half an hour.

Carp in the oven

While this half an hour lasts, we will prepare a mass for greasing the fish. We take 3 tablespoons of sour cream, put in a ladle and put on the stove. We heat the sour cream, as soon as the sour cream floats a little, add 1.5 tsp to it. flour and mix with quick movements. Heat until the mixture thickens slightly. We set aside.

The carp stood in the oven for half an hour, we take it out, coat it with a sour cream-flour mixture, just apply it on the top of the fish, no need to turn it over. You can also apply the mixture to potatoes. It is most convenient to do this with a baking grease brush. And we send our fish back to the oven, for another 30 minutes. After these 30 minutes, we take the carp out of the oven again and now sprinkle it with a layer of grated cheese and back into the oven for another 20-25 minutes. As the allotted time has expired, we take out the baking sheet. That's all, the carp stuffed with mushrooms is ready! You can serve, bon appetit, everyone!

P.S. To be honest, I overexposed the carp in the oven, when I already smeared it with a sour cream-flour mixture, set it to bake and went to put my son to bed, lingered and eventually overcooked it, probably a little noticeable in the photo. I will try to prevent this next time. But it still turned out delicious!

Carp stuffed with mushrooms was already prepared by me according to a similar recipe earlier, but this time I tried to add grapes to mushrooms as a raisin. Today I decided to publish a more simplified version of baking stuffed carp in the oven, so among the list of ingredients you will only find champignons, onions and lemon.

In the title photo, you can see how the finished dish looks in section if it is served already pre-cut into portioned pieces. I don't think it's worth talking about the taste of the finished fish, since even an ordinary person after reading the recipe will understand that carp turns out to be fragrant, tender and juicy in taste. This is facilitated by both the preliminary half-hour marinating, and the piquancy of the taste, which is achieved thanks to the lemon.

Ingredients:

• Carp (whole, about 2 kg)
• 500 g champignons
• 1-2 large onions
• Mayonnaise to taste
• 1 lemon
• Green onions to taste
• Salt, black pepper to taste
• Baking parchment

So, today I have on my menu carp stuffed with mushrooms, baked in the oven, a recipe with a photo of which was sent to me by our reader from Stavropol Nina Malakhova.

Dishes made from this fish are always popular, and stuffed carp is not only tasty, but also a beautiful dish.

Of course, not everyone likes the fact that the carp is rather bony, but this is fixable, you need to be patient and at the exit you will get a fish without bones.

For those who decide to save time, I just want to say that by spending a little more than usual time, you can get a more elegant dish than a simple piece of fish with a filling.

I will present both recipes for your choice, well, you choose.

So, stuffed carp with bones.

What products to take

Ingredients:

1.Fish (carp) - 1 piece;

2.Mushrooms (champignons) - 500 gr;

3. Onion. - 2 heads;

4. Vegetable oil - 2 tbsp. spoons;

5. Pepper, salt - to your taste.

Recipe for carp stuffed with mushrooms

Cooking.

Remove scales from fish, gut and wash well.

Cut onion and mushrooms into half rings, and lightly fry them in a pan.

We stuff the carp with the filling, sew up the incision on the abdomen.

Preheat the oven to 180 ° C and let the fish cook for about one hour.

The next option, of course, is more time consuming, but believe me, it's worth it.

Stuffed carp, boneless

Ingredients:

1.Fish (carp) - 1 piece;

2. Loaf (roll) - 100 gr;

3. Milk - 100 ml;

4. Onion. - 1 PC;

5. Sweet pepper - 2 pcs;

6. Parsley - one bunch;

7. Garlic - 2 cloves;

8. Vegetable oil - 1 tbsp. the spoon;

9. Pepper, salt - to your taste.

Cooking boneless carp

Attention! For those who undertake to cut fish in this way for the first time, it may not immediately be possible to achieve the desired result.

But, it does not matter, you should not hang your nose, next time it will certainly work out.

Wash the fish and peel off the scales. We remove the gills and carefully cut along the hump. Slowly, without haste, separate the skin from the bones and meat. As a result, you should only have skin with a thin layer of meat, head and tail. If you do not want to leave the head, then remove it.

Cut off the remaining meat from the bones and grind in a blender. Add the loaf soaked in milk to the minced meat. Chop the onion, garlic and parsley and mix with the minced meat. To stir thoroughly.

Cut the pepper into thin slices and pour it into the minced meat, add pepper and salt. Mix again.

We stuff the carp (fish skin) with the filling and sew the place of the cut with a thick thread. Preheat the oven to 180 ° C, grease the fish with oil and send it to bake for about one hour.

We will free the finished dish from the thread and cut into large pieces.

As you can see, carp baked in the oven, the recipe with the photo of which is presented on this page, turns out to be very tasty.

And if you still cook it according to recipe number 2, then your guests will be delighted at all!