Stuffed crucian carp in Yakut style recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
crucian carp	1 PC. (700 g)
Mushrooms	200 g.	25
Testicle	1 PC.	157
Rice	100 g.	323
Mayonnaise	150 g.	627
Salt	taste
Greenery	1 bunch
Refined oil	taste	899

Step-by-step recipe for making Yakut-style stuffed crucian carp with photo

This is how the delicacy is prepared:

Place it on the table and let it sit until the liquid drains out. Later add salt and let it sit for another 30 minutes. Then make crosswise cuts on both sides.

Peel the mushrooms, wash them, cut them into pieces, and fry them in a frying pan with refined oil.

Boil the eggs, cool, peel and cut into cubes.

Wash and boil the rice. Chop the dill.

Place rice with mushrooms, eggs, mayonnaise in a container, add salt and pepper, stir everything.

Fill the fish with the resulting mass. Grease a piece of foil with refined oil, wrap the cooked fish products in foil.

Later, transfer everything to a baking sheet and bake in the oven at 190 degrees for 30 minutes.

Take out the food, unwrap the carcasses, brush with mayonnaise, place in the oven for another 7 minutes until a golden crust appears. That's all, Yakut-style stuffed crucian carp is ready!

Video recipe Stuffed crucian carp in Yakut style

Crucian carp stewed with vegetables and tomato

You can also stew crucian carp with vegetables and tomatoes. The dish comes out, you'll lick your fingers!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
crucian carp-0.5 kg;
carrots-3 pcs.;
potatoes - 3 pcs.;
onions - 2 pcs.;
homemade tomato - 0.5 tbsp;
refined oil;
lemon slices - 2 drops;
salt, pepper - to your own taste.

This is how the dish is prepared:

Peel the carrots, rinse and rub.

Heat a frying pan with vegetable oil and fry the onions and carrots until soft. Cover the pan with a lid to prevent the juice from evaporating.

Then put the diced potatoes into the frying pan, salt them, immediately add the tomato, stir everything, cover with a lid, simmer for 5 minutes.

Take a crucian carp, which you gut in advance, clean, rinse, trim off the fins, cut the carcass in half along the ridge, salt, place on a vegetable bed.

Place lemon slices on the fish, simmer the dish until fully cooked, and later transfer it to a flat dish, remove the lemon, sprinkle with chopped dill and that’s it, you can invite everyone to the table!

Stuffed crucian carp in Yakut style recipe

For fish lovers, I offer a recipe for how to cook stuffed crucian carp in Yakut style. River fish is prepared quite simply, and besides, it does not require any complex manipulations. Description of production: The highlight of this recipe lies in the choice of the fish itself. You need to take a huge crucian carp, at least 0.5 kilograms, so it will be more convenient to stuff and serve. The fish must be cleaned of its entrails and thoroughly washed so that the bitter bile does not spoil the taste of the entire dish. For production we will need: crucian carp, rice, mushrooms, mayonnaise, eggs, salt and herbs, refined oil. Number of servings: 1

Ingredients

Mayonnaise – 150 G

Mushrooms – 200 G

Greens – 1 bunch

Crucian carp – 1 piece (about 700 grams)

Refined oil – To taste

Step by step recipe

1. Clean the fish from entrails and scales and rinse.

2. Let it sit for a while so that the water drains, then rub it with salt and leave for half an hour. After this time, we make cross-shaped cuts on both sides.

3. Peel the mushrooms, wash them and cut them into pieces. Fry them in refined oil until cooked.

4. Boil the egg and cut into cubes, wash and boil the rice, finely chop the dill. In a bowl, combine rice, mushrooms, eggs, herbs and mayonnaise, salt and pepper to taste.

5. Stuff the fish with entrails. Grease the foil with refined oil and wrap it tightly around the fish.

6. Place it on a baking sheet and place it in an oven preheated to 190 degrees for half an hour.

7. Take out the fish, open the foil, grease the fish with mayonnaise. Put it in the oven for another 7 minutes to get a golden crust. The dish must be eaten warm.

Similar Recipes

Stuffed crucian carp

pepper - to taste

boiled eggs – 2 pcs.

Cook the rice, but not until fully cooked. Eggs, cut into cubes. Chop the onion and carrots. Mix all. Lubricate the inside of the crucian carp with mayonnaise mixed with pepper and salt. Fill with the prepared mixture of eggs, rice, onions and carrots. Coat the top of the crucian carp with mayonnaise, lay out the onion rings, and sprinkle with grated cheese. Place the crucian carp in a baking sleeve. Bake in

Stuffed rack

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pork loin-1200 gr.

vegetable or meat broth - 1 liter.

a little vegetable oil. a few bay leaves.

spices rolled through a mill - pink. snow white. black and green pepper. rosemary. basil. salt.

trim the ribs on the meat/I have one. unfortunately. It broke off. Apparently the butcher touched it when he was chopping. /.cut the fillet from the side of the bone and, making light cuts, “unfold” it. But not very thinly. Lightly beat it.

grate with lemon.salt.sprinkle with spices.place dried fruits/not necessarily the ones I have.you can add nuts/.

Roll the meat into a roll towards the bone.

Crucian carp stuffed with eggs

Sweet paprika – 0.5 tsp.

Chicken egg – 4 pcs.

Soy sauce – 4 tbsp. l.

Onions – 2 pcs.

We clean the crucian carp, wash and dry it. We take not small crucian carp. I have 700 gr. and 800 gr.

We make cuts on both sides. Sprinkle with lemon juice.

Then pour 2 tbsp of Kikkoman soy sauce. l. for any crucian carp.

Sprinkle with seasonings. Add salt as needed. Carefully rub the crucian carp, turn it over a couple of times and leave for 30 - 60 minutes.

Stuffed crucian carp: recipes and cooking methods

Crucian carp is a river fish with a fascinating and spicy aftertaste. Thanks to its own composition, it is very useful for the human body. In cooking, there are hundreds of recipes that allow you to prepare juicy, tender and sweet crucian carp with a crispy crust.

In this article, read how to select products, how to cook stuffed crucian carp and how to decorate the dish before serving it. In addition, you will learn about accompanying sauces, side dishes and appetizers. Most recipes typically use vegetables, cheese, garlic and herbs. But we have prepared manufacturing methods for you, which require rice grains, mushrooms and almost everything else.

Stuffed crucian carp in the oven

crucian carp - 4 carcasses;

potatoes - 4-5 pcs.;

sour cream 20% - 75 g;

salt;

dark ground pepper;

flour - 50 g;

lemon - 1 pc.;

tomatoes - 3 pcs.;

onions - 1 pc.;

refined vegetable oil.

In this recipe, it is best to use full-fat sour cream or cream.

Step by step process

We prepare baked stuffed crucian carp like this.

We clean the fish, make a small incision on the belly and take out the insides.
Then we rinse it under cool water and dry it with cardboard towels.
Rub the crucian carp with spices and salt, transfer to a bowl and sprinkle with lemon juice.
We peel the onion from the husk and top layer, cut it into small cubes.
Peel the potatoes and divide them into thin rings, this way they will cook faster.
Cut the tomatoes in half and then into small slices.
Heat a frying pan, add vegetable oil and fry the onion until golden brown.
Now brown the fish in a separate frying pan, frying it for a couple of minutes on each side.
Carefully open the carcass and stuff it with tomatoes, fried onions and fasten with wood skewers.
In a baking dish, greased in advance, place a layer of potatoes, then stuffed crucian carp and the remaining vegetables.
Pour sour cream over all the ingredients and place our dish in the oven for one hour.

Place the finished dish on plates and garnish with chopped parsley or dill. If desired, you can add a little aromatic peppercorns and sesame seeds.

Recipe for stuffed crucian carp with rice

rice cereal - 100 g;

crucian carp - 2-3 carcasses;

chicken egg - 1 pc.;

mayonnaise - 150 gr;

salt;

paprika;

dried herbs;

sunflower oil.

At your discretion, rice can be replaced with buckwheat, millet or corn grits.

Manufacturing method

Our actions are as follows.

We clean the fish from entrails and scales.
We pour warm water over it and carefully wash it with our hands.
Dry the crucian carp with napkins and rub with salt.
Set the fish aside for half an hour.
Then we make longitudinal cuts on it.
Rinse the rice under cool water a couple of times.
Cook it until done.
Boil one egg, cool, peel and cut into small cubes.
In a separate bowl, combine rice, egg, spices and mayonnaise.
Mix the resulting mass well.
Stuff crucian carp with entrails.
Cut off the desired piece of foil, grease it with oil and wrap the fish in it.
Place the carcasses on a baking sheet and bake for 35-40 minutes.
Then we take out the dish, unwrap the foil and grease the fish with mayonnaise.
Place back in the oven until golden and delicious crust forms.

Recipe for crucian carp with mushrooms

champignons - 250 gr;

onion - 1 pc.;

carrot - 1 pc.;

garlic - 2-3 cloves;

bunch of green onions - 1 pc.;

sour cream or cream - 125 g;

crucian carcasses - 4-5 pcs.;

salt;

pepper;

seasonings for fish;

olive oil.

In addition, we will also need half a lemon and wine vinegar.

Step by step process

We cook stuffed crucian carp in the oven like this.

First you need to gut the fish and wash it well.
Then we put it in a deep bowl, sprinkle with spices and add lemon juice and a drop of wine vinegar.
Cut the champignons into quarters and fry in a frying pan until half cooked.
We clean the onion, wash it and divide it into thin rings.
Chop the carrots into small strips.
Pour the vegetables into the mushrooms and fry until golden brown.
Grind the garlic cloves under pressure.
We take out our fish, make a small incision on the belly and stuff it with the entrails of mushrooms, onions and carrots.
Rub the surface of the crucian carp with chopped garlic.
Place the dish in the mold and fill with cream.
Bake for about 45-55 minutes.

Decorate the finished dish with green onion rings.

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Stuffed crucian carp: recipes and cooking methods

Stuffed crucian carp in the oven

crucian carp - 4 carcasses;
potatoes - 4-5 pcs.;
sour cream 20% - 75 g;
salt;
dark ground pepper;
flour - 50 g;
lemon - 1 pc.;
tomatoes - 3 pcs.;
onions - 1 pc.;
refined vegetable oil.

In this recipe, it is best to use full-fat sour cream or cream.

Step by step process

We prepare baked stuffed crucian carp like this.

We clean the fish, make a small incision on the belly and take out the insides.
Then we rinse it under cool water and dry it with cardboard towels.
Rub the crucian carp with spices and salt, transfer to a bowl and sprinkle with lemon juice.
We peel the onion from the husk and top layer, cut it into small cubes.
Peel the potatoes and divide them into thin rings, this way they will cook faster.
Cut the tomatoes in half and then into small slices.
Heat a frying pan, add vegetable oil and fry the onion until golden brown.
Now brown the fish in a separate frying pan, frying it for a couple of minutes on each side.
Carefully open the carcass and stuff it with tomatoes, fried onions and fasten with wood skewers.
In a baking dish, greased in advance, place a layer of potatoes, then stuffed crucian carp and the remaining vegetables.
Pour sour cream over all the ingredients and place our dish in the oven for one hour.

Place the finished dish on plates and garnish with chopped parsley or dill. If desired, you can add a little aromatic peppercorns and sesame seeds.

Recipe for stuffed crucian carp with rice

rice cereal - 100 g;
crucian carp - 2-3 carcasses;
chicken egg - 1 pc.;
mayonnaise - 150 gr;
salt;
paprika;
dried herbs;
sunflower oil.

At your discretion, rice can be replaced with buckwheat, millet or corn grits.

Manufacturing method

Our actions are as follows.

We clean the fish from entrails and scales.
We pour warm water over it and carefully wash it with our hands.
Dry the crucian carp with napkins and rub with salt.
Set the fish aside for half an hour.
Then we make longitudinal cuts on it.
Rinse the rice under cool water a couple of times.
Cook it until done.
Boil one egg, cool, peel and cut into small cubes.
In a separate bowl, combine rice, egg, spices and mayonnaise.
Mix the resulting mass well.
Stuff crucian carp with entrails.
Cut off the desired piece of foil, grease it with oil and wrap the fish in it.
Place the carcasses on a baking sheet and bake for 35-40 minutes.
Then we take out the dish, unwrap the foil and grease the fish with mayonnaise.
Place back in the oven until golden and delicious crust forms.

This dish is best served in combination with light salads or grilled vegetables. We recommend spicy garlic, tomato or sour cream as a sauce.

Recipe for crucian carp with mushrooms

champignons - 250 gr;
onion - 1 pc.;
carrot - 1 pc.;
garlic - 2-3 cloves;
bunch of green onions - 1 pc.;
sour cream or cream - 125 g;
crucian carcasses - 4-5 pcs.;
salt;
pepper;
seasonings for fish;
olive oil.

In addition, we will also need half a lemon and wine vinegar.

Step by step process

We cook stuffed crucian carp in the oven like this.

First you need to gut the fish and wash it well.
Then we put it in a deep bowl, sprinkle with spices and add lemon juice and a drop of wine vinegar.
Cut the champignons into quarters and fry in a frying pan until half cooked.
We clean the onion, wash it and divide it into thin rings.
Chop the carrots into small strips.
Pour the vegetables into the mushrooms and fry until golden brown.
Grind the garlic cloves under pressure.
We take out our fish, make a small incision on the belly and stuff it with the entrails of mushrooms, onions and carrots.
Rub the surface of the crucian carp with chopped garlic.
Place the dish in the mold and fill with cream.
Bake for about 45-55 minutes.

Decorate the finished dish with green onion rings.

Created by:
George Reddish
January 7, 2019