2020-08-13 / test@t

Crucian carps baked with rice and mushrooms

I propose to all lovers of crucian carp to bake them, stuffed with delicious filling of rice, mushrooms and sun-dried tomatoes. It turns out a juicy and sweet fish with a side dish.

Ingredients

carp 3 pcs.
rice (boiled) 0.5 glass (s)
onion 1 pc.
champignons 3-4 pcs.
sun-dried tomatoes 4-5 pcs.
parsley 3 sprigs
lemon juice 1 tbsp
sour cream 3 tbsp
salt to taste
chili to taste
vegetable oil 2 tbsp

STEP-BY-STEP COOKING RECIPE

Step 1

We gut the carp, clean it and wash it. Cook the rice until half cooked. Brush the carp with sour cream, salt and pepper to taste. Let's leave to marinate for an hour.

Step 2

Finely chop the onion and fry in butter until transparent. Cut the champignons and add to the onion. When the mushrooms are soft, add salt to taste, pour in lemon juice and add chili.

Step 3

Now let's prepare the filling for the crucian carp. Mix rice, onion with mushrooms, sun-dried tomatoes and finely chopped parsley. I have sun-dried cherry, I did not cut them, and if the tomatoes are large, then it is better to cut them into pieces. We fill the belly of the crucian carp with the filling.

Step 4

We spread the crucians on a baking sheet, sprinkle with vegetable oil. We send it to the oven for 45-50 minutes at a temperature of 190 ° C.

Preparation time

30m

Cooking time

45m

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