Description
Really like is so stuffed carp, it's like he's floating. Hence the name. The filling can be different, but I have today - sauerkraut with egg. Help yourself.
Ingredients
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Carp
1 piece
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Sauerkraut
0.5 l
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Onion
2 piece
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Chicken egg
3 piece
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Vegetable oil
4 Tbsp
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Butter
1 Tbsp
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Sour cream
50 g
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Salt
-
Sugar
1 tsp
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Cherry tomatoes
2 piece
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Pistachios
1 Tbsp
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Greens
-
Green peas
-
Potatoes
6 piece
Cooking
Carp cleaned of scale, remove the gills. Notching the top of the range and clean out the innards. If there is ROE or milt, cut and add them to the stuffing. Cook hard-boiled eggs.
Blot the fish with paper towels and RUB with salt inside and out. I use aromatic salt with seasonings.
Sauerkraut drain in a colander, if necessary, rinse and squeeze.
To turn on the oven to warm up. Peel the onion, cut into dice.
2 tbsp vegetable oil fry the onion until transparent, then add to it cabbage, stew 10 minutes, stirring. Add sugar.
Slightly cool filling and add chopped eggs. Mix well, bring to taste for salt.
Baking tray lay a large piece of foil, considering that it is necessary to seal the carp. In order to avoid breaking the foil, I put another piece of fat. Grease 1 tbsp oil and spread of carp. Stuff it with filling, top lay slices of butter.
Seal the foil, being careful not to touch the fish, so it doesn't stick. Send in the oven. Bake for 40 - 50 minutes at 190 degrees.
Potatoes cleaned, cut into pieces, spread on foil, season with salt spicy salt and sprinkle with oil. Seal and send in the oven.
Tomatoes wash, cut in half. 40 minutes to get the pan with the fish, open the foil, place the tomatoes, brush fish with sour cream. Open and put in the oven, including the grill at 230 degrees, for 10 minutes. Potatoes to be closed in the foil.
Carefully remove from oven. Carp can already serve, But with a little imagination, let's decorate it.
Lay on the sides of the potatoes, garnish with slices of boiled egg, parsley and green peas, sprinkle with chopped pistachios.
Serve with pickled vegetables.
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