Description
The other day my husband went fishing, to my happiness and chagrin of his catch is one small carp. To cheer him up I decided to cook him the fish! Because river fish I don't really like, never with her had not, had to invent in the process. What happened to judge you, but when my husband saw the finished fish and tasted her, the disappointment vanished, much as smiled during the evening. And I already knew the name of this dinner is "the smile of the fisherman"
Ingredients
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Carp
1 piece
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Salt
-
Lemon
1 piece
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Turmeric
1 tsp
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Garlic
10 tooth
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Sunflower oil
5 Tbsp
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Onion
1 piece
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Carrots
1 piece
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Pepper
1 piece
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Tomato
1 piece
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Parsley
1 coup
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Bay leaf
1 piece
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Lettuce
Cooking
First, the fish should be cleaned (with it the fisherman), to wash. Make cross cuts at 5 cm from each other.
Then, of course, salt and pepper I have a pepper mix) and squeeze the half lemon juice, it is good to grease the fish. Mix turmeric with sunflower oil, add the garlic, squeezed the frog, to mix.
Lubricate with a mixture of our carp.
The incisions to insert, alternating a slice of lemon and tomatoes.
Onion peel and cut into half rings and fry in sunflower oil with carrot, cut into slices when browned, add the pepper, cut into strips, and sauté a minute.
Carp stuffed with our roasted vegetables, add inside a small bunch of parsley and a Bay leaf.
Put in oven for 45 min, somewhere in the 150S. Then take it out, top with mayonnaise and another 10 min in the oven. And carp is ready. Parsley and Bay leaf, I chose to throw, they did their job, giving the fish a terrific flavor.
Traditionally we decorate our dish with lettuce, lemon slices and sweet pepper, cut into strips! Lay the carp on a dish and Bon appetit!
On the side I boiled young potatoes with dill.
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