Koktal

1. Stage

Prepare the fish for cutting. I have a small carp like this.

2. Stage

Clean off the scales and cut along the back (and the head, too), cutting out the backbone, remove the insides and gills, wash and flatten. It turns out like a bowl of fish. If you cook koktal on a fire, the scales are not removed!

3. Stage

Season with salt and pepper and smear with mayonnaise. Leave for 30 minutes.

4. Stage

Prepare the vegetables for the cocktail. I have seen many recipes for koktal and each hostess puts what the family likes. They even put eggplants, olives, cabbage, etc. I try not to overload them so that I can feel the taste of fish. I also have my own preferences, I really like fresh vegetables and pickles in my cocktails.

5. Stage

Cover the baking tray with foil for convenience and place the fish. Place thin rings of onion on the fish and brush with mayonnaise.

6. Stage

Put rings of pickles on the onion.

7. Stage

Now it's the turn of the fresh tomatoes. Smear them with mayonnaise. If you think you don't have enough salt, you can add more salt.

8. Stage

Place lemon rings on the tomatoes. Sprinkle with a little sugar. Sprinkle with vegetable oil and put in a preheated oven for 1-1,2 hours. The temperature in the oven is 160-170 degrees. Fish should stew, become soft and juicy, soaked with the juices of vegetables. The fish will be just fine. But still, look at the size of the fish, your oven, and go with your intuition. That's about the baking time.

9. Stage

Around the fish I placed slices of potatoes, although at first I did not want to. It turned out very tasty. Cocktails are ready, enjoy!

10. Stage

Place the fish on a plate, garnish to taste and serve.