Carp baked with ginger and sour cream
6 servings
60 minutes
Baked carp with ginger and sour cream is a dish where the simplicity of ingredients meets the depth of flavor. This recipe has roots in American cuisine, but its taste and aroma evoke traditional Eastern fish cooking techniques. Ginger adds a zesty freshness to the carp, while sour cream provides tenderness and creamy warmth. The combination of spices creates a rich yet harmonious flavor. This dish is perfect for both everyday dinners and festive gatherings. Baking in foil preserves the fish's juiciness, allowing each piece to remain soft and aromatic. Carp gently infused with spices and the creamy texture of sour cream will delight any fish lover.
1
Clean the fish, gut it, wash it in cold running water, dry it, rub it with salt and pepper, and let it sit for 30 minutes.
- Carp: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Coat the carp body with sour cream and place it on a sheet of foil.
- Sour cream: 2 tablespoons
3
Cut a small piece of ginger (4-5 cm) into 2-3 parts and place it inside the carp.
- Ginger root: 1 piece
4
Wrap the carp in foil and send it to the oven for 20 minutes. Bake on the middle rack at 190 degrees.
