Stuffed carp baked in the oven whole

Step-by-step cooking

1. Step 1:

   

   How to bake stuffed carp in the oven? Prepare everything you need according to the list. Ideally, if you have freshly caught fish, but it will turn out no less delicious with frozen fish. In the recipe I used frozen fish weighing 1500 grams. If you have frozen carp, then take it out of the freezer and leave it at room temperature until it is completely defrosted.

2. Step 2:

   

   Gut the fish, remove the gills and peel off the scales. Peel the onion and carrot. Cut off the legs from the champignons if they are "loose". Rinse everything under running water and dry it with a kitchen towel or paper napkins.

3. Step 3:

   

   Cut the onion into small cubes, grate the carrots on a coarse grater. Chop the champignons arbitrarily small.

4. Step 4:

   

   Heat vegetable oil in a frying pan with a thick bottom. Send the champignons to fry. Cook, stirring constantly, until golden brown. It will take you about 5-7 minutes. Focus on the fact that all the liquid evaporated, and the mushrooms acquired a golden appetizing shade.

5. Step 5:

   

   Add onion and carrot to the mushrooms. If the vegetables burn badly, then slightly reduce the flame. Stir and cook for about 5 minutes.

6. Step 6:

   

   Boil buckwheat in lightly salted water. Add buckwheat to the pan. Stir, add salt to taste and remove from heat. Allow the filling to cool slightly.

8. Step 7:

   

   Make cuts on the fish with a thin sharp knife. Lubricate the carcass with a silicone brush with vegetable oil. Sprinkle on both sides with ground peppers, garlic powder and seasoning for fish. Massage the seasonings over the surface of the carp with massaging movements. Stuff the fish with buckwheat.

9. Step 8:

   

   The tail and fins can be cut off. I usually leave them, so the finished dish looks more impressive. Wrap the tail of the carp with foil so that it does not burn during cooking. I have 2 tbsp of filling left, I put it under the fish. Juice is released during the cooking process, so buckwheat will turn out juicy.

10. Step 9:

    

    I really like to add all kinds of fresh vegetables, greased with vegetable oil and sprinkled with aromatic spices to the baking dish. If you have space left in the mold, then try baking, for example, a sprig of tomatoes.

11. Step 10:

    

    Bake the carp in a preheated oven at 180-220 degrees for about an hour. If the products in your oven quickly start to "burn", then cover the carp with foil, bake in this way for about 30-40 minutes, then remove the foil, brush the surface of the fish with the released juice and leave until browning for 10-15 minutes.

12. Step 11:

    

    Serve until the fish is cold.

13. Step 12:

    

    Divide the carp with a long sharp knife into portions and enjoy the amazing taste.