Sazan in the oven on the "cushion": turn-based recipe

This very tasty and useful fish of the family of carp can be fried to a crisp on a frying pan, stew in a "gooseberry", cook from her ear. In this case, you will always get an amazingly smelling and appetizing dish. But now we will look at how carp is cooked in the oven. This is a very common recipe that leaves room for your own imagination. You can choose a "pillow" for fish at your discretion: from potatoes, seasonal vegetables, and even in general, to give up "litter". You can stuff the carcass, marinate or just lightly fry in breadcrumbs, before you send it to the oven. The fish can be "drunk" (then you need to stock up a glass of white dry wine) or even with bacon.

To begin with, consider the basic, basic recipe - "sazan in the oven." We clean the fish, gut, remove the head and fins (you can make ear from them). If the carcasses are large, cut into pieces. Solim, pepper and crumble slightly in breadcrumbs. Fry in a frying pan in vegetable oil until ruddy. We transfer to a heat-resistant saucepan or a bowl with high sides, pour a glass of cream, pre-mixed with one or two eggs, and put in the oven. Five minutes before full availability, sprinkle with grated cheese and let stand in a preheated oven until it melts.

This recipe "in haste" can be supplemented and diversified with various products that will be found in the house. For example, put the fish on a fragrant cushion of vegetables: sazan in the oven will absorb their smell and penetrate their taste. Gifts vegetable gardens can be very different: colored or Brussels sprouts, peas, a mixture of potatoes, onions and carrots, tomatoes and bell peppers. Vegetables can be lightly pasteurized, allowed, or freshly laid. On the "pillow" in the heat-resistant dishes we put the fish, pour the sauce and lightly cover the "blanket" of Italian herbs. Half an hour in the oven - and the dish is ready!

The baked sazan is not averse to meat. If the carcass is large, it is possible to make shallow incisions on the sides and insert bits of smoked bacon into the openings . And you can cook the fish as described above (that is, put it on a "pillow"), but sprinkle abundantly on it from the top with fried garlic and send the pan to the oven. If you have already cooked broth from the head and fins, use a small portion of it to prepare the second dish. Mix equally the fish soup and white wine, add a spoon-two vegetable oil, black pepper and pour this mixture of carp with vegetables or potatoes.

To remove the specific smell of freshwater fish, you can put inside the carcass mixture of onions, carrots, sprinkled celery. Then we will get stuffed carp. It will be good to let him marinate at room temperature for half an hour or an hour. After you get the dish out of the oven, you still need to sprinkle the fish with lemon juice - then the odor that does not like you will disappear altogether.

There is also a festive version of this dish: "sazan in an oven in Ukrainian". In the cuts on the sides of the fish we insert the pieces of fat. Five bulbs, four tomatoes, two Bulgarian peppers stew, add finely chopped nuts (50 g) and prunes (150 g), continue to simmer for another 5 minutes. Then pour a glass of white wine. The form is lubricated with oil, we lay carp, we fill it with a mixture and put it in the oven for an hour. Ready dish is decorated with pickled cucumbers or slices of lemon.