Crucian carp in sour cream
3 servings
70 minutes
Carp in sour cream is a traditional Russian dish that combines the tenderness of river fish with the creamy richness of sour cream. The recipe dates back to ancient village kitchens where fresh catch was prepared with simple yet aromatic ingredients. Carp baked in sour cream with herbs and onions develop a golden crust and amazing juiciness, while the delicate creamy sauce adds softness and a slight tanginess to the dish. Baked onions complement the flavor palette with sweetness and aroma. This dish is perfect for a cozy family dinner and pairs wonderfully with boiled potatoes or fresh bread. It is served hot, allowing one to enjoy the rich taste of Russian village cuisine infused with warmth and traditions.
1
Clean the crucians from scales. Make cuts across the bodies every 0.3 cm. Salt and pepper.
- Crucian carp: 6 pieces
- Sea salt: to taste
- Ground black pepper: to taste
2
Chop the greens finely and mix with sour cream.
- Curly parsley: 0.5 bunch
- Dill: 0.5 bunch
- Sour cream: 250 g
3
Generously coat the crucians with the resulting mixture.
- Crucian carp: 6 pieces
- Sour cream: 250 g
4
Place the crucians on a greased baking sheet.
- Crucian carp: 6 pieces
- Butter: 100 g
5
Slice the onion into 0.5 cm thick rings and place them on the baking sheet with the crucians.
- Onion: 2 heads
6
Bake in the oven for 30 minutes, then pour the juice that formed on the baking sheet over the crucians and put them back in the oven for another 25-30 minutes.
- Crucian carp: 6 pieces
