Carp with tarragon and kefir
4 servings
30 minutes
Carp with tarragon and kefir is an exquisite Georgian dish that harmoniously combines the tenderness of fish, the aroma of fresh tarragon, and the sour milk note of kefir. The origins of this recipe trace back to the deep traditions of Georgian cuisine, where herbs and dairy products are often used to create rich flavor combinations. The crispy crust formed when frying carp in clarified butter, the softness of the fish inside, and the refreshing sauce based on tarragon and kefir make this dish a true gastronomic delight. It is perfect for a family dinner, especially when complemented with delicate mashed potatoes that enhance the flavor of the fish and make the meal even cozier.
1
Clean the carp from scales, remove the insides, wash the belly, and cut into large pieces — about two hundred grams each. Season the carp pieces with salt and pepper, then coat in flour.
- Carp: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 50 g
2
In a large deep skillet with a thick bottom, heat the clarified butter. Fry the carp pieces in the butter on both sides until golden brown, reduce the heat, cover the skillet with a lid, and simmer the fish under the lid for fifteen to twenty minutes.
- Clarified butter (ghee): 50 g
3
Remove the leaves from the tarragon branches, chop them finely, and mix with yogurt.
- Tarragon: 20 g
- Kefir: 500 ml
4
Pour the sauce over the carp pieces, immediately remove the pan from the heat, and let it sit for ten minutes. Serve with mashed potatoes.
- Kefir: 500 ml
