Crucian carp in sauce
4 servings
80 minutes
Carp in sauce is a traditional dish of Ukrainian cuisine that combines the tenderness of fish with a rich creamy flavor. The boneless carp is fried in vegetable oil until golden brown and then simmered in a creamy and sour cream sauce with onions added. Crispy fried potatoes complement the dish, providing a textural contrast. The sour cream sauce highlights the fish's softness and deepens the flavor. Dill used for garnish adds fresh notes. This dish is especially suitable for family dinners, evoking warm memories of home cooking and traditions. Carp in sauce is a true delight for lovers of classic recipes with rich flavors.
1
Clean the crucians, separate from the bones, cut into clean fillets, remove all rib and spine bones, and leave the skin.
- Crucian carp: 1 kg
2
Slice the onion into strips, peel the potatoes and cut them into thin slices, then immerse them in cold water to remove excess starch.
- Onion: 40 g
- Potato: 200 g
3
Then fry the potatoes in a large amount of oil and drain on a paper towel to remove excess oil.
- Vegetable oil: 50 ml
4
Fry the crucians in vegetable oil, add onion, pour in cream and simmer for a few minutes. Season with salt and finally add sour cream. Place the fish on a plate, drizzle with sauce and garnish with dill.
- Crucian carp: 1 kg
- Onion: 40 g
- Cream 33%: 60 ml
- Sour cream 20%: 100 g
- Salt: 1 g
- Dill: 1 g