Carp baked under cheese
3 servings
40 minutes
Carp baked under cheese is an exquisite dish of Jewish cuisine that combines the tenderness of fish with the rich flavor of melted cheese. Historically, carp is an important element of Ashkenazi Jewish culinary traditions, especially in festive meals. In this recipe, the fish is marinated in a fragrant mixture of sour cream, spices, and lemon juice, then baked on a bed of onions and carrots, acquiring a soft texture and depth of flavor. The final touch is a golden crust of grated cheese that adds special charm to the dish. Carp under cheese can be served as a festive treat or a cozy home dinner. The combination of creaminess, slight acidity, and tenderness makes it an ideal choice for lovers of harmonious taste.
1
Remove the internal organs, fins, tail, and head of the fish. Cut into several pieces.
- Carp: 1 piece
2
Mix sour cream with spices, you can add a little water.
- Sour cream: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Dried rosemary: to taste
3
Chop the onion into small cubes, grate the carrot. Fry until golden in vegetable oil.
- Onion: 1 piece
- Carrot: 2 pieces
4
Place onions and carrots at the bottom of a heat-resistant dish, then add pieces of fish on top. Pour sour cream with spices over it, followed by lemon juice.
- Onion: 1 piece
- Carrot: 2 pieces
- Carp: 1 piece
- Sour cream: 3 tablespoons
- Lemon juice: to taste
5
Send to the oven preheated to 200 degrees for 30 minutes.
6
Sprinkle grated cheese on top.
- Cheese: 30 g