Carp fried in sour cream
4 servings
35 minutes
Carp fried in sour cream is a dish that impresses with its simplicity and rich flavor. The combination of juicy, tender fish and aromatic sour cream sauce makes it special. The light acidity of the sour cream harmoniously complements the crispy crust of the carp, while onions and carrots add sweet notes. This recipe has roots in traditional Russian cuisine, where sour cream is often used for stewing fish, enhancing its flavor and making the texture softer. The dish is perfect for both family dinners and festive gatherings. It is served with herbs that add freshness and contrast. This is a vivid example of how simple ingredients can create a rich and sophisticated taste that lingers in memory.
1
Clean the carp from scales, cut it in half across, pepper inside, and fry.
- Carp: 4 pieces
- Black peppercorns: 7 pieces
2
Chop the onion and carrot, fry until golden.
- Onion: 2 heads
- Carrot: 1 piece
3
Dissolve the sour cream in 1/4 cup of warm water.
- Sour cream: 1 jar
4
Place the fish in a duck pan or a deep skillet. Top with onions and carrots. Add bay leaf and pepper. Carefully pour in sour cream.
- Carp: 4 pieces
- Onion: 2 heads
- Carrot: 1 piece
- Bay leaf: 1 piece
- Black peppercorns: 7 pieces
5
Bake in a hot oven covered for 15-20 minutes. Baste a couple of times with the juices. Serve with greens.
- Salt: to taste
