Baked carp with mushrooms
3 servings
30 minutes
Baked carp with mushrooms is a true embodiment of Russian culinary tradition, combining tender fish with the aroma of forest mushrooms. This recipe has deep roots in village cuisine, where fresh catch and nature's gifts are transformed into a gourmet treat. The baked carp acquires a golden crust while its meat remains juicy thanks to the mushroom filling. A light tang of lemon adds fresh notes that perfectly complement the rich flavor of the dish. Such fish can be served both at festive tables and cozy family dinners, accompanied by fresh vegetables or potatoes. This dish is a harmony of simple yet expressive ingredients that create gastronomic delight.
1
Preparing the filling. The onion should be sliced into thin half-rings, and the mushrooms into small slices. Fry the onion and mushrooms separately in vegetable oil until soft. Optionally, add chopped herbs, salt, pepper, and mix well.
- Onion: 1 g
- Champignons: 200 g
- Vegetable oil: to taste
- Green: to taste
- Salt: to taste
- Ground black pepper: to taste
2
The carp needs to be gutted and the gills removed. Rub salt and pepper inside and out. Stuff the fish with filling, securing the edges with toothpicks if necessary. Make diagonal cuts and place lemon slices in this 'pocket'. Drizzle lightly with lemon juice.
- Carp: 2 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 0.5 piece
3
Bake for 20-25 minutes (depending on the weight of the fish) in a preheated oven at 200 degrees. Let the cooked fish rest for 8-10 minutes and carefully transfer it to a dish.
- Carp: 2 g