Baked boneless carp in its own juice, spices and lemon
6 servings
90 minutes
Baked carp without bones in its own juice is a true culinary poem of Russian cuisine, infused with the aromas of lemon, onion, and fragrant spices. This recipe has its roots in village feasts where simple ingredients transform into a real celebration of flavor. The tender carp meat soaked in lemon juice acquires a slight tanginess, while the crispy fried crust made of flour and spices creates the perfect balance of textures. The carp is baked in its own juice, absorbing the aromas of dill, sour cream, and vegetable oil. The onion and lemon bed adds sophistication to the dish, while the added potatoes make it truly hearty. This dish is perfect for a cozy family dinner or a festive table when you want to impress guests with a combination of simplicity and depth of flavor.
1
While the future masterpiece soaks in lemon juice, we will prepare the necessary spices and baking dish. First, slice the onion into rings and grate 100 grams of not very hard cheese on a coarse grater. For baking, it's best to use a baking tray or a large cast-iron pot. In both cases, the bottom should be generously greased with vegetable oil.
- Onion: 2 heads
- Cheese: 100 g
- Vegetable oil: 1.5 glass
2
In a separate bowl, approximately 200 grams of wheat flour is poured and slowly mixed while gradually adding sunflower oil, Vegeta seasoning, and dried dill until the mixture turns into a medium-density paste. No salt is needed as the seasoning is already salty.
- Wheat flour: 2 glasss
- Vegetable oil: 1.5 glass
- Seasoning ""Vegetta"": 2 tablespoons
- Ground black pepper: 0.5 tablespoon
3
The obtained mixture is divided into two equal parts, and one of them is spread in a thin even layer (2-3 mm) on the bottom of a baking tray or skillet so that the sunflower oil covers its entire surface. Rings of chopped onion are generously placed on the base so that the flour mixture is not visible at all. To give the fish a fragrant taste, the remaining lonely lemon is cut into even wedges and placed on top of the onion bed. Now one can be sure that the carp meat will be richly infused with the aroma of onion and lemon.
- Onion: 2 heads
- Lemon: 2 pieces
4
It's time to remember the carp, especially since it has already absorbed lemon juice and slightly changed color. To finalize the preparation, rub the carp on both sides with 20% sour cream mixed with vegetable oil in a 1:3 ratio, and place it in the prepared baking dish on a fragrant cushion. Cover the top of the masterpiece with the second part of the remaining flour mixture and... that's it. If you don't want to spend time preparing an additional side dish for the fish, you can slice and place potato wedges no thicker than 3 mm on top of the carp. Later, about 20 minutes before the dish is fully cooked, don't forget to sprinkle the potatoes with grated cheese. If you're cooking the carp on a baking sheet in the oven, you can add the cheese 10 minutes before turning it off. So, 30-40 minutes of magic from the moment the oil starts to boil, and the dish is ready. Once again, I remind you about the cheese, and don't be afraid to open the lid and pour the carp with the bubbling sauce.
- Carp: 1 piece
- Sour cream 20%: 200 g
- Vegetable oil: 1.5 glass
- Wheat flour: 2 glasss
- Potato: 4 pieces
- Cheese: 100 g
5
Don't rush to serve the prepared dish on plates, even if your family has already rushed in at the delicious aroma and is clinking spoons — let the dish cool a bit. Don't open the lid of the pot or oven until you hear the divine, bubbling sounds quiet down. But don't delay tasting either; don't let the dish cool down, confidently serve it on plates when everyone is at the table. Start with the men — they are less patient and are on the verge of fainting from hunger, drooling, so save them first.
6
After preparing the carp, rinse it again under running water and set it aside on a porcelain dish, cut one lemon in half and generously squeeze the juice over the cut areas of the fish.
- Lemon: 2 pieces