Carp with sour cream, lemon and ginger
1 serving
60 minutes
Carp with sour cream, lemon, and ginger is a dish with a delicate balance of flavors, combining the freshness of citrus, the spiciness of ginger, and the creaminess of sour cream. This recipe has roots in Russian cuisine where fish is often baked to retain its juiciness and rich flavor. Lemon adds a refreshing tang, sour cream softens the texture, and ginger provides a subtle spicy accent. This dish is perfect for festive gatherings or cozy family dinners. Baked with these ingredients, the carp becomes incredibly aromatic with a golden crust and tender, juicy flesh.
1
We clean the fish scales, cut open the belly, remove all the insides, and rinse thoroughly.
- Carp: 700 g
2
We take a baking tray, line it with foil, and place a lemon at the bottom. I placed one and a half slices (3 halves of slices). We mix salt, pepper blend, and ginger, and rub this mixture on the fish all over, including inside.
- Lemon: 0.5 piece
- Salt: to taste
- Mix of peppers: to taste
- Ground ginger: to taste
3
We place the seasoned grated fish on lemon slices. On top, we arrange the remaining one and a half lemon slices in the same way, and between the lemons, we spread the fish with sour cream. I also sprinkled paprika on the sour cream for beauty, but it's not necessary.
- Lemon: 0.5 piece
- Sour cream: 3 teaspoons
4
We wrap the seasoned fish in foil and send it to a preheated oven at 190 degrees. We place the tray on the middle rack and cook for 20 minutes. Then we open the foil and turn on the grill, keeping it like that for another 15 minutes. That's it! The most delicious and tender carp is ready! The man is simply delighted!