Description
And we got to eat carp, and not just carp, but royally! This is my original recipe, I don't know, maybe there is something similar on the website, but I assure you, this delicious river fish, You haven't eaten yet. To fish as a side dish I did not cook, since it can well eat inside a lot of fish with lots of eggs, which, due to the monkey increases in volume. Caviar turns a Golden color not dry, scented of tangerines. The combination is just amazing, delicious. The river fish are almost all scrawny, but I actually really like it slowly, picking stones to savor the fish. Help yourself!!!
Ingredients
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Carp
2 piece
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Soy sauce
2 Tbsp
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Honey
1 Tbsp
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Salt
-
Mandarin
6 piece
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Yolk egg
1 piece
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Semolina
1 Tbsp
Cooking
Tangerines cut into rings
Spread in an ovenproof baking dish
Shelled carp gut, gently remove the eggs, place in a bowl. From carp to cut the gills.
Caviar free from unnecessary films, add 1 chicken egg yolk, a tablespoon spoons of semolina, salt and mix well. Give to swell. While swells caviar, we'll do carp.
On the fish on both sides to make cuts as the photo.
Drizzle the fish with two sides soy sauce "Kikkoman", can be slightly prisolit. Atavism to marinate for 15-20 minutes.
Next, take carp, with a spoon spread into the abdomen is slightly swollen caviar, order caviar stemmed insured toothpicks. Don't worry the eggs to emerge is not, as it is quite thick. Baked eggs doubled, tripled. And the fish will be tightly Packed with delicious eggs!
Put carp on the tangerines.
Pour honey, literally half a tablespoon. Bake in a preheated oven to 190 degrees, 35-40 minutes. Be guided by your oven.
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