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Carp stuffed with rice

Carp stuffed with rice



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The fish is cleaned of scales, emptied of the intestines, washed, drained and then seasoned with salt, ground pepper and paprika, both on the outside and inside. Let it cool as long as we prepare the filling.

So we prepare the filling:peel the onion and cut it into small pieces; we clean the carrot and grate it; clean the bell pepper and cut it into strips. Heat the vegetables in oil, and then add the washed and well drained rice. Mix well so as not to catch the rice and quench with water or vegetable soup. Season with salt and pepper and leave until the rice is half cooked. Remove from the heat and add the finely chopped green parsley, then mix well.

With this composition we fill the belly of the carp, not too full, because in the oven the rice will swell. We sewed the carp's belly or caught it in toothpicks. Grease a pan with oil and place the carp in it. I didn't have a large tray so I had to cut the tail ......... lol. Grease the carp with a little oil, sprinkle with lemon juice, add the wine, a tomato cut in half, a few slices of lemon and a few sprigs of green parsley. Put in the oven, taking care to sprinkle the fish with the sauce from the tray from time to time. When the fish is half done, add the tomato juice and leave until the fish is well done and nicely browned. Season with green dill. When it is ready, take the fish out on a plate, remove the thread, season with green dill and then cut into slices. Serve with a garnish and the sauce from the pan.

Good appetite!


How to make stuffed carp

A will be chosen big carp (the bones will be bigger and will fit more of the prepared filling).

carp chosen from the fishery, it will be cleaned of scales or it will be cleaned at home with the vegetable device.

It will be cut at length on the belly, then the intestines removed and washed under a stream of cold water.

It will be dried with a kitchen towel and then sprayed with lemon juice and left for about 10 minutes, to imprint the taste of lemon on the meat of the fish (thus eliminating that strong smell of fish).

fish will season with salt and pepper both inside and outside.

With the obtained filling, the belly of the fish will be filled, which will then be caught with toothpicks or sewn with thread (so as not to spread the filling)..

In a stove pan greased with oil and lined with a bed of vegetables (sliced ​​potatoes, sliced ​​carrots, broccoli, etc ..) place the carp that has been previously greased with olive oil and melted honey (with a brush).

Tomato juice and dry white wine pour over the stuffed carp then cover the pan with a aluminum foil.

The tray will be placed in the preheated oven at 190 degrees for 30-35 minutes.

Near the end with 10-15 minutes, the aluminum foil will be removed to catch carp stuffed a browning crust.

Stuffed carp it will be served in portions in individual plates with vegetables.


Chicken stuffed with rice and vegetables

1. Wash the chicken, clean the skins and grease with melted butter inside and out, then season the entire surface with salt, pepper, rosemary and paprika. Cover with foil and leave to cool.

2. Meanwhile, prepare the vegetables, wash, pass through a small grater, cut into small pieces and cook over a suitable heat. Clean the mushrooms, wash them in a few waters, cut them into small pieces and put them to harden for 5 minutes.

3. Separately, clean the rice, wash and place over the vegetables, adding water little by little. Leave it on the fire for a few minutes to bind and fill the chicken.

4. Then place the chicken in a deep pan, grease with honey and sprinkle with water from time to time so that it does not dry out. Once done, place on a plate garnished with lettuce and tomatoes, cut carefully and serve with a garnish of lettuce or cabbage.


From the old Romanian cuisine: Stuffed onion and stuffed carp

Stuffed onions and Stuffed carp, are two of the recipes that were published in the series & # 8221Buna Maid - Cookbook, practice & # 8221 (1907), written by Ecaterina Colonel Steriad, transmits Agerpres.

Stuffed onions
  • onion
  • vinegar
  • salt
  • pepper
  • Bay leaves
  • oil
  • sugar
  • S.O.S

Peel a squash, grate it and squeeze the juice. Cut the heart into small pieces. Prepare the plugs again and place them in a frying pan to brown a little more then put them in the tincture, pouring sauce over them, two tablespoons of vinegar, pepper, the necessary salt and a bay leaf then put water until he will cover them with two tablespoons of oil, and set them on fire. If you don't like the sauce, brown a tablespoon of powdered sugar, quench it with vinegar and pour it on top, letting it drop.

Stuffed carp
  • carp
  • oil
  • rice
  • onion
  • salt
  • pepper
  • cinnamon
  • raisins
  • coconut (pine seeds)

Take care of a large carp, clean it and salt it, grease it with oil and place it on a tray the size of it. Then prepare the rice or bread crumbs filling on the grater, after the size of the fish put that grater in a tigae, to brown with good oil prepare two very finely chopped onions and browned, pepper, salt, nine grams of cinnamon , two good hands of black or red raisins, without seeds, and a hand of cocooning (no - pine seeds).

Mix all this by sprinkling them with two tablespoons of old white wine, 150 grams of powdered sugar, and fill the carp, being salted and greased with oil on the inside, sew it and put it in the oven to stand for an hour. , and it's ready. Instead of bagel, you can put rice in the air.

Two delicious recipes. We wish you good luck!
Discover more recipes in the Lifestyle section.


Brown rice: benefits, recipe ideas

INGREDIENTS

8 Red pepper
200 g Brown rice
2 medium-large onions
2 carrot
4 tomatoes
1 box Tomato juice
150 ml olive oil
1 link parsley
salt, pepper, thyme, ground coriander seeds, garlic, paprika or hot pepper


Ingredients for fish stuffed with rice

1 fresh carp of 1.5-2 kg

100 g balsamic rice (for fish filling)

100 g canned mushrooms (for fish filling)

2 tablespoons butter + 1 tablespoon vegetable oil (for cooking onions and rice)

1 small carrot (cut small sticks for garnish)

3-4 cloves of garlic (cut into thin slices to flavor the fish in the oven)

a few bouquets of broccoli (for garnish)

250 ml white wine + 1 cup water (for tray fish)

100 ml tomato juice (for baked fish)

50 ml oil (for greased fish in the oven)

1 lemon (slices for fish garnish and decoration)

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

1/2 link fresh parsley (for decoration)


Baked carp. Filled with Rice and Mushrooms

The fact that the heralds of spring are beginning to rise towards the light and sun is a good sign for all lovers of spring greens, who are waiting to indulge in a cure for vitamins and health with nettles, leurd, spinach, darling or wolfberry. As the transition from the culinary difficulties of winter to the green of light spring dishes should not be done abruptly but more shyly and gently, I thought that it would be better to make a small detour and put a carp in the oven in the culinary work. . The character in question needs to be well over 2 kg, that is, to have advanced from the rank of a drunkard, especially since he will have to carry with him a filling of rice with mushrooms and herbs. We will balance the sweetness of this aquatic creature, mainly with tomatoes cut steeper, in order to find them more full-bodied on the plate and more tasteful.


Label: stuffed carp

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• a chicken grill
• salt
• black and white pepper
• 80 g butter for greasing
Filling ingredients:
• 100 g of rice
• a saffron powder
• 200 g raisins
• 4-5 cloves of garlic
• 20 g melted butter
• 2 oranges
• 50 g almonds
• 3-4 tablespoons breadcrumbs
• 2-3 lettuce leaves
• 2-3 strands of parsley

Clean the chicken well, wash it, grease it with butter and season it with salt and pepper. Separately, boil the rice in salted water and a saffron powder for color. After boiling, mix with the pre-soaked raisins, sliced ​​garlic, almonds and a little melted butter.
Fill the chicken with this composition and place it in the tray lined with butter and breadcrumbs, sprinkle with water and put in the oven on the right heat. Cut 2 oranges into slices and 20 minutes before removing the chicken from the oven, cover with orange slices and sesame seeds and let it brown. Remove from the oven, cut into slices and serve garnished with oranges, parsley and lettuce leaves.

Try this video recipe too


Stuffed carp recipe - how the Danube Delta chefs prepare it

As ingredients you will use:

-a few tomatoes and tomato juice

-300 g fresh or canned mushrooms

-Olive or classic oil

Method of preparation:

Take the carp after it has been cleaned, cut it with a fish knife (sharpened well) on the back from head to tail (to remove small bones and to penetrate well), season, then place in the pan. . Separately fry the sliced ​​garlic, carrots (after they have been cooked).

Cut the onion julienne with the red and green peppers and then fry in olive oil or plain with the others. Separately fry the sliced ​​or finely chopped mushrooms. After they have risen well, you can put a lid on them for a few more minutes to suffocate them even better. Season a little and fill the fish with the composition. Tie the belly with string and put in the tray the carrots, peppers and a small onion cut into slices.

Place the fish over them, add the wine, water, tomato juice, sliced ​​tomatoes, garlic, bay leaves, oil, wine and put in the oven until the mixture is reduced for about 40 minutes. At the end add chopped parsley. It is eaten with lemon. Place the fish in healthy pieces on the plate together with the sauce from the tray and of course the indispensable white wine.

Other fish recipes use rice in addition to mushrooms. The preparation can be consumed hot or cold (usually in summer).