Description
The crucian - fish the river and quite dry. I wanted the fish to cook with sophistication. Revised the Internet, cookbooks, pamphlets and came across a very interesting option. I want to share the recipe because the fish turned out juicy with a spicy taste, the cooking is not complicated, and the result was impressed. Good in heat and cold, the side dish you can serve boiled potatoes and fresh vegetables.
Ingredients
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Butter
100 g
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Parsley
0.5 coup
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Peppers red hot chilli
0.5 piece
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Cheese
50 g
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Lemon
0.5 piece
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Salt
-
Carp
800 g
Cooking
Here are our crucians. You can take fish more, but my fishermen caught this large, with a total weight of 800 grams. Clean the fish from chushui, gut. Wash in running cold water.
Cook green oil. From lemon to remove seeds, hot pepper remove seeds. Parsley, lemon, hot pepper punch in a blender until smooth.
Hard cheese grate on a fine grater.
Green mass shift in a bowl for mixing, preferably wide. Butter room temperature, stir in the greens. I used the mixer, that would be all evenly mixed, do not have high speed modes, just for a few seconds to turn on the mixer.
Add grated cheese and mix well with a spoon. Salt. That's what the green oil is obtained. Cheese is clearly seen in the consistency of oil.
Heat the oven to 180 C. Coat the fish with herb butter, like fur, in the abdomen too, to put.
Put the fish on a baking sheet. The pan no need to grease oil, green oil enough for baking. Put into the oven for 25-30 min.
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