Preparation of carp, baked on the grill, will not only bring to naught a specific smell, but also get a deliciously tasty and appetizing dish that retains all the useful substances and vitamins. For flavoring, it is desirable to marinate fish using various spicy spices , and it is most convenient to fry on the grill, although steaks and fillet pieces can be prepared on skewers, resulting in a wonderful barbecue from carp on the grill.
Carp, baked in a foil on a brazier, will be especially good, of course, with the correct use of ingredients during its marinating and cooking.
What marinade to use for carp and how correctly to marinate and prepare it on a brazier we will tell below.
How to cook a carp, baked on a grill
Ingredients:
- carp carcass - 1.5-2 kg;
- onions, large - 1 pc .;
- lemon large - 1 pc .;
- apple - 1 piece;
- salt - to taste;
- coriander ground - to taste;
- vegetable oil - 15 ml.
Preparation
Carcase we clean carcass from scales, get rid of the entrails and thoroughly rinse. At an angle to the ridge, we make dorsal incisions about one and a half centimeter apart. Then rub the fish inside and outside with salt and ground coriander. In the abdominal incision, we lay the cleared and sliced onions and apple with plates, and insert dices of lemon into the dorsal incisions. We leave carp marinated for forty minutes.
Now we split the toothpick abdomen, squirt the carcass with vegetable oil, spread it on the grate and fry on charcoal grill for about twenty minutes, periodically turning the grate.
Carp in foil on the grill
Ingredients:
- Carcass carp of carp - 1,5-2 kg;
- tomato juice - 1 l;
- onions, large - 1 pc .;
- lemon - 1 piece;
- tomato - 1 pc .;
- rosemary - to taste;
- spicy herbs - to taste;
- fragrant and black ground pepper - to taste;
- dill - 1 large bunch;
- olives - 5-7 pieces;
- salt - to taste.
Preparation
On the scales and internals cleaned from the scales and the well-washed carcine carcass we make rather deep incisions perpendicular to the ridge and place it in a suitable container. Fill with marinade, prepared from tomato juice, onion rings, rosemary, spicy herbs, fragrant and black ground pepper and salt. Thoroughly mix and leave for one, and preferably two hours.
Put the prommarinated fish on a sheet of foil, insert a slice of lemon and tomato into the dorsal incisions, put two or three slices of lemon and a little dill into the abdomen. We decorate with olives on top, we put dill sprouts and semicircles on the sides. Seal the foil and bake on the grill on the grill for about thirty-five to forty minutes.