The use of the fish menu
Freshwater fish differs from the sea by a number of its palatable and useful qualities. In the first place in popularity is, of course, carp, and only after it - carp. This situation is not entirely deserved. Silverfish is the only freshwater fish, the fat of which reduces the cholesterol content in the blood. And this is not his last dignity. Since the days of our great-grandmothers, the benefits of fish oil have been undeniable. He synthesizes vitamin D in the body, which, in turn, is necessary for the assimilation of calcium and magnesium. But all usefulness is nothing compared to the taste of fish. Recipes for carring meat often mean using ingredients such as vegetables and greens. They complement the fish dishes well, they are easily absorbed by the body. But not every mistress knows how to cook a carver, so that his taste becomes piquant with vegetables. We offer a couple of recipes for delicious and healthy dishes.
Baked silver carp with vegetables
Time is the most precious human resource. The proposed recipe will help you save it, since any dish cooked in the oven frees us from direct participation in the process. So, let's get started. The carvery must be cleaned, gutted, be sure to remove the gills from it. Then cut the fish into pieces that are three to four centimeters thick and grate them with salt.
Cooking greens and other ingredients
We need a bunch of parsley, dill, a few sprigs of basil. And also carrots( 1 piece), potatoes( 3 pieces), 100 grams of cauliflower, three cloves of garlic, one large onion, 50 grams of vegetable oil, salt. Recipes for carvery often contain a component such as spices. They should be used very carefully. Not every grass is combined with fish. The greens of parsley and dill are already spices. In order to taste the fish turned out to be more delicate, you can rub it with lemon juice, add a sprig of rosemary or thyme. But let us return to the preparation of our carver. Carrots, potatoes and onions must be peeled and cut into half rings. Cauliflower divided into inflorescences. Greens and garlic finely chopped. Marinate them already salted pieces of fish and put them an hour later in the brazier. Then carp is covered with layers. The first of these is onion, the second is carrot, the third is cabbage, the fourth is potato. Each layer must be slightly podsolit and pepper.
The last steps of cooking
Next, close the brazier lid and put in a preheated oven to 200 degrees. Dishes from carvery in it are prepared, as a rule, for 30-40 minutes. You can serve fish with vegetables both in hot and cold conditions.
Fish with Vegetables on Coals
The recipes for cooking carvery on charcoal are not often found. But the dish is very tasty! To prepare it you need the same components as in the first recipe. All the same solim, we cut, we pickle. Then mix and wrap in foil. We put it on the coals and on top of them we close it, so that the heat is maintained for 30 minutes. After half an hour the dish will be ready. Recipes for cooking carvery are not limited to baking. Freshwater fish produce excellent ear, pouring and cutlets;it can be marinated in vinegar with sugar. Very tasty it turns out and shish kebab from carp.