We will mention crucian carp today as a product with a high content of easily digestible protein. Learn how to cook crucian carp in foil sauce on a steam bath in a step-by-step recipe with a photo. Video recipe.
Today, there are many recipes for cooking fish, both river and sea and oceanic, from simple to sophisticated and exclusive breeds. But most housewives prefer to choose simple recipes and, of course, delicious fish. First of all, focusing on the democratic price and satiety of the dish. One of the most beloved and widespread fish is river crucian carp, which is famous for its excellent taste. Crucians often turn out to be forgotten mistresses because of their boneiness, and they are undeservedly and completely in vain. The fish is tasty and healthy, and with skillful preparation, it can give odds even to a noble look.
Today we will cook crucian carp in a sauce in foil on a steam bath. It turns out that you will simply lick your fingers - fragrant, tender and juicy. Of course, many are sure that the easiest and most delicious way to cook crucian carp is to fry them in a pan or bake them in the oven. But steamed crucian carp is no less tasty, moreover, it is much healthier. This dish can be eaten both hot and cold! It is suitable during strict Lent, when it is permissible to consume the only animal product - this is fish.
See also how to bake crucian carp in sour cream sauce.
- Caloric content per 100 g - 89 kcal.
- Servings - 1
- Cooking time - 40 minutes
Ingredients:
- Crucian carp - 1 pc.
- Food foil - cut twice the size of a fish carcass
- Mustard - 0.5 tsp
- Seasoning for fish - 0.5 tsp
- Ground black pepper - a pinch
- Salt - a pinch
- Lemon - 1 pc.
- Soy sauce - 1 tablespoon
Step-by-step cooking of crucian carp in sauce in foil on a steam bath, recipe with photo:
1. Peel the carp with a scraper. Remove the gills and eyes. Open up the belly and remove all entrails. Wash the carcass well and remove the black film from the belly. Then dry the carp with a paper towel.
2. Pour soy sauce into a bowl, add lemon juice, a pinch of black peppercorn salt and fish seasoning.
3. Add mustard to the food and stir the sauce until smooth.
4. Place the crucian carp on a piece of foil, sprinkle it inside and outside with the prepared sauce.
5. Wrap the fish tightly with foil so that there are no empty spaces or gaps.
6. If there is a double boiler, cook the crucian carp in this device. If not, use the old simple method: put the fish carcass in foil in a colander.
7. Place the fish colander in a pot of boiling water. At the same time, make sure that the boiling water does not come into contact with the container with the carcass. Cover the fish with a lid and, with a medium boil, cook the crucian carp in the sauce in the foil on the steam bath for about 20-30 minutes. Serve the carcass to the table after cooking hot with any side dish. Eating the dish is delicious, both hot and cold.
See also a video recipe on how to cook oven-baked crucian carp in foil.
