Buckwheat porridge and mushrooms were considered a noble dish back in ancient Rus': they served it on holidays as one of the main dishes. And in terms of taste, this dish can’t be compared with anything: you won’t find an extraordinary mixture of flavors and aromas anywhere. I read an undeservedly forgotten recipe not long ago in an old cookbook and decided to try it, although with great caution: people at home don’t really like buckwheat porridge, and the combination of products is somewhat unusual. Very quickly this feeling gave way to delight: as soon as the fish began to smell delicious from the oven! Now Karpiki with buckwheat is a favorite dish in the family. Try it, maybe you will discover this magnificent old Russian dish for yourself!
How to prepare the recipe for fish stuffed with buckwheat and mushrooms:
3) Boil the champignons, cut into slices and dry a little in a frying pan to remove excess moisture. Peel the onion, chop and fry in a small amount of butter. At the end of cooking, add champignons to the onions and simmer a little.
4) Place layers of buckwheat porridge and mushrooms into the belly of the fish. Coat the top of the fish skin with sour cream. Then place in the oven or microwave.
Ingredients for the recipe “fish stuffed with buckwheat and mushrooms”:
Carp - 2 pcs., buckwheat - 150 g., mushrooms (champignons) - 150 g., onions - 1 pc., 1 liter of beer, pepper, salt, sugar - to taste, sour cream - 2 tbsp. spoons. Sunflower oil for greasing the baking sheet
Carp is a fatty fish, so baked in the oven it turns out simply excellent, juicy and not dry. In addition, if you stuff the carp with buckwheat, the filling will also be very tasty. This dish can be prepared for Sunday lunch and to treat long-awaited guests.
Baked carp with buckwheat will be very tasty, so everyone will be happy. But, in addition to the fact that carp stuffed with buckwheat, it is also very filling. We can say that this second course combines both a side dish and a fish dish.
Carp stuffed with buckwheat and vegetables in the oven
Prepare the carp filling first. To do this, cook porridge from buckwheat.
Peel the onions and carrots. Grate the carrots and finely chop the onion. Place the vegetables in a frying pan with vegetable oil and fry.
Add the finished roasted vegetables to the cooked buckwheat porridge. Stir and set aside to let the filling cool.
At this time, start preparing the carp for baking. First, remove the gills and eyes from the fish. Then, through the holes where the gills were, pull out the insides of the carp. Take your time. Once the entrails are out, make a cut along the top fins and pull out the spinal bone along with the other bones.
You will get a cavity into which you need to place the cooled filling. After stuffing the carp. Sew it up so the filling doesn't fall out. Grease a baking tray with oil and place the stuffed carp on it.
Place the carp in the oven for 1.5 hours. Preheat the oven to 200 degrees.
Remove the finished carp from the oven and serve whole or cut into portions.
Carp stuffed with mushrooms and buckwheat in the oven
- large carp – 1 pc.;
- buckwheat – 100 gr.;
- champignons – 350 gr.;
- boiling water – 300 ml;
- onion – 1 pc.;
- oregano - a pinch;
- marjoram – a pinch;
- salt - to taste;
- vegetable oil.
Rinse the buckwheat and pour boiling water over it, leaving for three hours. You can also cook buckwheat porridge, then the buckwheat in the carp will not be crumbly and so tasty.
If, after three hours, there is still unabsorbed liquid in the buckwheat, then drain it.
Wash the mushrooms and cut into large pieces. Also peel and coarsely chop the onion.
Place the onion in a frying pan and add a little vegetable oil to it. When the onions are fried, add the chopped mushrooms to the pan. Fry everything together for about 5 minutes. Then add salt and pepper, and also add marjoram and oregano and fry the mushrooms until fully cooked.
When the mushrooms and onions are fried, add them to the swollen buckwheat. Stir and taste for salt. Add salt if necessary. Wash the carp, remove the insides, rinse the inside again.
Place the prepared filling into the belly of the carp and secure it with a toothpick.
If all the filling does not fit in the carp, then place the rest on a baking sheet and place the stuffed fish on top. Place the carp in an oven preheated to 200 degrees for 30 minutes.
You will need a large carp weighing from 1.5 kg. It must be cleared of scales, gutted and thoroughly washed with water on all sides and always inside the abdomen - it must be clean and free of films. It is this kind of fish that will turn out more juicy and tender when baked in the oven. It contains large bones that are easily removed during eating. The fish is stuffed with boiled buckwheat, carrots and onions. You can add ready-made seasoning for vegetables to the filling, and rub the carp with a special set of spices.
For convenience, place the fish in a deep plate or on a large tray. Sprinkle with table salt on all sides. If desired, you can use soy sauce.
In a small bowl, combine ground black pepper, coriander, nutmeg and dried paprika. The result is a fragrant mixture - you can use ready-made seasoning for fish. Sprinkle the fish on each side and inside - rub the spices with your hands on the surface of the carp.
To marinate carp, use rich sour cream, preferably homemade. Take it out of the refrigerator and coat the fish - it’s convenient to do this with clean hands or a teaspoon. Place on a tray and refrigerate to marinate for 30-45 minutes. In the meantime, you need to prepare the filling.
Boil buckwheat in salted water until tender and cool. The porridge turns out thick and crumbly. To fill the fish, you can use any grain of your choice. Pour it into a deep bowl and add a little nutmeg and dried paprika and mix.
You will need boiled carrots - use raw carrots if desired. Grate on a coarse grater and add to the bowl – stir.
Peel the onions and finely chop them with a knife. Pour the onion into the main mixture and stir until smooth. Add dried garlic here - if desired, fresh crushed cloves.
Add a small amount of sour cream to the filling - it can be less fatty. Salt the mixture to taste and stir until a homogeneous consistency is obtained.
Remove the fish from the refrigerator and fill with the resulting mixture of buckwheat and vegetables. If the filling falls out of the carp, secure the belly area with toothpicks.
Grate Russian cheese on a fine grater and divide into 2 parts. Sprinkle one half of the fish on top of the sour cream layer.
Orange and lemon must be rinsed with water and wiped dry. Cut the citrus fruit into small pieces – remove the skin if desired. Distribute the slices evenly over the fish - they will stick to the sour cream.
Sprinkle remaining grated cheese on top. It holds the fruit while baking and will add a golden brown color to the finished dish.
To prepare stuffed carp, you will need a baking sleeve - measure the required length. In this case, it is 40-45 cm. Unfold it and carefully place the fish - transfer it to a large baking sheet. Using special ties, secure the edges - tighten them tightly so that they do not open during heating.
High temperatures cause the sleeve to inflate greatly, so the fish is cooked on the lower shelf. Preheat the oven to +190 °C and place a baking sheet. The dish is baked for 1-1.5 hours. Turn off the oven and cool completely. Cut the film and transfer to a plate. Garnish with sprigs of fresh dill and serve warm. The result is a ruddy and aromatic carp with a juicy filling, and because of the lemon, the fish has a pleasant sour taste. You can serve it as an independent dish; after cooling, the fish is also very tasty and soft. Bon appetit!
Buckwheat porridge and mushrooms were considered a noble dish back in ancient Rus': they served it on holidays as one of the main dishes. And in terms of taste, this dish can’t be compared with anything: you won’t find an extraordinary mixture of flavors and aromas anywhere. I read an undeservedly forgotten recipe not long ago in an old cookbook and decided to try it, although with great caution: people at home don’t really like buckwheat porridge, and the combination of products is somewhat unusual. Very quickly this feeling gave way to delight: as soon as the fish began to smell delicious from the oven! Now Karpiki with buckwheat is a favorite dish in the family. Try it, maybe you will discover this magnificent old Russian dish for yourself!
Cooking steps:
3) Boil the champignons, cut into slices and dry a little in a frying pan to remove excess moisture. Peel the onion, chop and fry in a small amount of butter. At the end of cooking, add champignons to the onions and simmer a little.
4) Place layers of buckwheat porridge and mushrooms into the belly of the fish. Coat the top of the fish skin with sour cream. Then place in the oven or microwave.
Ingredients:
Carp - 2 pcs., buckwheat - 150 gr., mushrooms (champignons) - 150 gr., onions - 1 pc., 1 liter of beer, pepper, salt, sugar - to taste, sour cream - 2 tbsp. spoons. Sunflower oil for greasing the baking sheet
