Carp baked in sour cream with lemon
4 servings
120 minutes
Carp baked in sour cream with lemon is a refined dish of German cuisine that combines the tenderness of fish with the tangy acidity of citrus. The tradition of baking carp has roots in European gastronomic traditions where fish holds an important place on festive tables. Thanks to spices and sour cream, the carp acquires a rich aroma, delicate texture, and a soft creamy taste with light hints of lemon. The baked potato garnish makes the dish even more hearty and harmonious. This recipe is perfect for cozy family dinners or festive gatherings, providing a sense of home warmth and refined gastronomy. The simplicity of preparation combines with exquisite flavor, making baked carp a favorite among fish lovers and gourmet dishes.
1
On the cleaned and gutted carp, we make cuts on the back down to the spine on both sides of the fish for better marination and cooking.
- Carp: 1.5 kg
2
We rub well with salt and pepper. Don't forget to rub inside.
- Spices: 190 g
3
Next, we pour juice from half a lemon.
- Lemon: 1 piece
4
We are making a sauce for our carp. Add salt, pepper, and fish spices (coriander, mustard seeds, dried garlic, nutmeg, tamarind, turmeric, ground ginger, dried dill, lemon grass) to the sour cream. You can also add finely chopped dill.
- Sour cream: 250 g
- Spices: 190 g
5
We preheat the oven to 180–200 degrees. I love when the main dish is cooked together with the side dish. For the side dish, I peeled and chopped the potatoes.
- Potato: 12 pieces
6
Line the baking tray with foil, grease it with sunflower oil, and place the potatoes, seasoning with salt, pepper, and spices.
- Potato: 12 pieces
- Spices: 190 g
7
I slice the onion and lemon into half rings.
- Lemon: 1 piece
8
We grease the potatoes with a small amount of sour cream sauce. We place most of the onions where the fish will go, scattering the rest over the potatoes.
- Sour cream: 250 g
9
We place our carp on a baking sheet and generously coat it with sour cream on all sides, not forgetting the middle. We send it to the preheated oven for 40 minutes.
- Carp: 1.5 kg
- Sour cream: 250 g
10
If the fish starts to fry too much, cover it with foil.
- Carp: 1.5 kg
