Carp steaks with onions and sour cream
6 servings
40 minutes
Carp steaks with onions and sour cream are a traditional Russian dish that conveys the taste of home comfort and warmth. Carp, a popular fish in Russia, is known for its tender meat with a rich flavor. The combination of fried onions and sour cream gives the dish a velvety texture and a subtle tanginess, revealing the fish's natural sweetness. Baking keeps the steaks juicy, while the sour cream crust adds an appetizing tenderness. This dish pairs perfectly with mashed potatoes or fresh vegetables. It's important to enjoy it carefully by selecting small bones. Prepared this way, carp will be a worthy decoration for a family lunch or festive table, delighting with its taste and traditional Russian culinary warmth.
1
Prepare all the ingredients.
2
Chop the onion into small cubes.
- Onion: 300 g
3
Fry the onion in vegetable oil until golden.
- Onion: 300 g
- Vegetable oil: 80 ml
4
Clean the carp from scales and entrails.
- Carp: 1.2 kg
5
Cut into thick steaks.
- Carp: 1.2 kg
6
Dry well with napkins to remove the slime.
- Carp: 1.2 kg
7
Heat the pan with vegetable oil and place the steaks skin side down, do not lay them across. Fry the steaks on the skin surface all over. The meat inside may still be raw.
- Vegetable oil: 80 ml
- Carp: 1.2 kg
8
Transfer the steaks to a baking sheet lined with parchment, season with salt, add fried onions on top, and then add thick sour cream.
- Carp: 1.2 kg
- Onion: 300 g
- Fat sour cream: 300 g
- Salt: to taste
9
Send to the oven preheated to 155 degrees for 15-20 minutes.
10
Serve ready carp steaks with your favorite side dish, such as mashed potatoes. Eat carefully, choosing the bones.