Carp stuffed with sauerkraut baked in the oven. Baked carp with sauerkraut

At the market in Ruza there is a small fish stall with a small aquarium in which huge carp swim. I never buy small carp because of the large number of bones, but large carp are a real holiday dinner. I ask you to catch me the biggest one.
But cutting up live fish is definitely not the most pleasant experience, so I ask the seller at the market to immediately stun the fish, and then at home I clean it of scales (such services are not yet provided at the market in Ruza). Now I cut off the huge head of the fish (it seems to me that it is a third of the fish) and thoroughly clean the insides. I don't use carp heads; I don't like carp soup. I fillet the washed fish. Lately, I’ve been increasingly filleting large fish; it seems to me that it’s more convenient to fry and eat it this way. But if I’m preparing a holiday dish, then I’ll bake the whole carp - that way it will look more elegant.

Today I will cook carp baked on a bed of sauerkraut.

As you know, we fermented the cabbage ourselves, but it’s already running out. On the one hand, there is a pichalka, but we have reached almost the very bottom of a huge tank, where whole heads of cabbage are buried, and it is already possible to get a quarter of a whole head of cabbage. I love these whole juicy and crispy cabbage leaves. While I was putting in a bowl full of cabbage, I tore the leaves off the head and crunched them juicily - incredibly tasty.
Okay, let's go cook.

1 large carp
1/2 lemon
800 g sauerkraut
1 onion
2 cloves garlic
75 g tomato puree
1 tbsp. water or broth
1.5 tbsp. flour
50 g butter
olive (sunflower) oil for frying

Seasonings for cabbage:
10 allspice peas
3 bay leaves
1 tsp cumin
3 clove buds
2 tbsp. granulated sugar
salt

For coating:
100 g sour cream
1 tsp flour
salt and pepper
spices

ground black pepper
salt - to taste.

Carp fillet marinated in lemon juice, salt and pepper. I put it in the refrigerator for an hour.

Prepared a deep frying pan with a lid.
Chop the onion and garlic and fry it in vegetable oil over medium-high heat. Add cabbage with juice, tomato paste to the onion, add sugar, salt and seasonings, pour in 1 glass of water and bring to a boil. Reduced the heat to medium, covered the pan with a lid and simmered until soft, about 1 hour.
I prepared a thickener.
Melt 2 tbsp in a small frying pan. butter, added 2 tbsp. flour and fry the flour over high heat, stirring continuously, for about 3 minutes, until a delicious nutty aroma appears. Then I added half a glass of hot water and stirred quickly so that there were no lumps.

I greased the bottom of the baking dish with oil, placed cabbage in the dish, and placed two halves of marinated carp fillets on it. I mixed 100 g of sour cream with a teaspoon of flour, added salt and spices and coated the carp with this mixture.
I placed the pan in the oven, heated to 200 degrees and baked for 40 minutes. until a brown crust forms on the sour cream.

Placed the carp fillet and cabbage on a plate.
It’s absolutely impossible to tear yourself away from cabbage. The fish is very juicy and incredibly tasty, sweet. In general, this combination of fatty carp with sauerkraut, in my opinion, is one of the most successful. In large carp there are practically no small bones, only large slingshots, which are clearly visible, and even those are located along the back. Therefore, in this dish I do not recommend cutting the skin; this just leads to the formation of many small bones.

But the best time to eat this carp is in the evening, when it has already cooled down. That's how I like him the most.

And if you are planning to cook this dish for Christmas, then you can stuff a whole carp with its head with prepared stewed cabbage, sew up the belly, cover the carp with sour cream and bake it for about 1 hour. at 180 deg.
Here's another very tasty dish for your Christmas table. Help yourself.

A fabulous dish for fish lovers. River fish, stuffed with cabbage with caviar and baked whole, is often prepared on the Don and in the Azov region. In many Rostov Left Bank restaurants, this dish, as well as a pie with a similar filling, are signature dishes, the hallmark of Cossack cuisine. Usually they bake large carp, but I prefer bony fish, so I bake pike perch, which we call sula. I will stuff it with sauerkraut with carp caviar, fortunately they gave me peeled Don pike perch and the freshest caviar from Taganrog. Enough not only for stuffed pike perch, but also for other fish dishes beloved from childhood -, and

Compound:

• Pike perch - 1 piece (600 grams, peeled)
• Sauerkraut – 300 grams
• Carp caviar – 100 grams
• Onions - 2 pieces
• Unscented vegetable oil - 2-3 tablespoons
• Sugar - 1 teaspoon
• Butter - 10-15 grams
• Spices for fish - optional

How to cook pike perch at home, stuffed with sauerkraut with carp caviar and baked whole in the oven

Cut one onion into half rings, beat the caviar with a fork, remove the films.

Chop the onion, remove the films from the caviar

Fry the onion in vegetable oil over high heat, stirring, add sugar, fry until golden brown.

Fry the onion until golden brown

Add sauerkraut and simmer over low heat, covered, until fully cooked.

Add sauerkraut

How long to stew depends solely on your taste, I like the cabbage to be very soft, it took about an hour to cook. Meanwhile, prepare the pike perch for stuffing with cabbage and caviar. I have a cleaned fish without a head.

Prepared zander

Using a sharp knife, make cuts along the ridge.

Make cuts along the back

Using culinary scissors, bite the ridge in two places - at the head and at the tail, and remove it. This is one of the ways, you can remove the ridge by making an incision from the abdomen.

When you are completely satisfied with the softness of the sauerkraut, add caviar.

Add carp caviar

Stir and simmer, stirring until all the caviar changes color to orange.

Simmer until the color of the caviar changes

The filling for Pike perch, baked whole with cabbage and caviar in the oven, is ready. It's incredibly delicious! This is one of my favorite dishes since childhood. Stewed fresh or sauerkraut with river fish caviar is popular in Cossack cuisine. Follow the link to see how to prepare fresh. If you want to add spices, I have a pinch of dill seeds, ground black pepper and coriander.

Coarsely chop the second onion and place on a baking sheet lined with foil. Place the pike perch on the onion, place sauerkraut with caviar in a boat.

Pike perch stuffed with cabbage and caviar

I pinched or wrapped a thread around pike perch stuffed with cabbage and caviar; I tied it with strips from a baking sleeve. Ready-made Pike perch, baked whole with cabbage and caviar, will be convenient to cut according to these outlines.

Tie it so the filling doesn't fall out

Place in an oven preheated to 180 degrees for 40-45 minutes. After this time, remove the pike perch, baked whole with cabbage and caviar, and brush with butter.

Whole baked pike perch with cabbage and caviar

Bake for another 5-10 minutes until fully cooked and golden brown. The aroma is amazing!

Fish stuffed with cabbage and caviar, Cossack style

Pike perch stuffed with sauerkraut with carp caviar and baked whole in the oven is ready. Carefully remove the retaining strips and place on a plate.

The cooking time is up, a golden crust has formed on the dough - our carp is ready. Remove from the oven, let cool for another 10-15 minutes, and you are ready to serve.

Carp with buckwheat in the oven

We prepare the fish as usual. This recipe contains the filling. Minced buckwheat for stuffed fish can be prepared with different ingredients. Note that with this side dish the carp does not have to be baked stuffed.

You can pack the fish and side dish into a baking bag and cook in it.

Buckwheat must first be boiled. Sauté finely chopped onion, add grated carrots, then the required amount of porridge. Spices and seasonings to taste.

We fill the belly of the carp with the finished filling, and then sew the side together. By the way, it is better to cut the carp not along the belly, but along the back; when you sew the cut, the belly will be intact and beautiful. Place the fish on a greased baking sheet and in the oven for 1.5 hours.

Carp with cabbage in the oven

Anything, for example, cabbage. Prepare the carcass as in the previous recipe. We prepare the filling as follows: it is recommended to stew the cabbage first to get rid of the cabbage juice. You can use fresh or sauerkraut, add grated carrots, finely chopped mushrooms, and herbs when frying.

Place the onion chopped into half rings in the form of a pillow on a sheet of foil, pre-greased with oil, place the carp stuffed with cabbage on top, decorate with lemon slices on top, sprinkle with oil, wrap the edges of the foil and place in the oven for 15-20 minutes (at 220 degrees).

We take out the “parcel”, unfold the edges, grease the fish with mayonnaise sauce, and return to the oven for 20 minutes (180 degrees). The time is up, we took out the fish, coated it with sauce again, now you can sprinkle with herbs and lemon zest, and bake for the last 20 minutes.

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