Crucian carp in sour cream sauce
4 servings
45 minutes
Another traditional Russian dish. Crucian carp is a sweet but bony fish, sometimes it smells like mud. And if there is a way to improve it, it is definitely a thick sour cream sauce. It softens the taste wonderfully, the sweetness remains , and the smell inherent in any river fish disappears without a trace. There is another secret - before frying crucian carp, soak it in milk for a day, then they will turn out especially delicate. The recipe was shared by Timur Lyasnikov, chef of the restaurant "Zaseka" (Penza).
1
Clean the fish from scales, flatten the fillet on the skin, and soak it in 800 ml of milk for 12 hours.
- Milk: 1.2 l
2
Remove the fillet from the milk and make cross cuts on the skin every 2 mm.
- Crucian carp: 4 pieces
3
Heat the pan and add flour and butter. Fry until nutty flavor.
- Wheat flour: 80 g
- Butter: 320 g
4
Slightly heat 400 ml of milk.
- Milk: 1.2 l
5
Then pour the milk into the flour mixture in a thin stream. Whisk until it reaches the consistency of thick sour cream.
- Milk: 1.2 l
- Wheat flour: 80 g
6
Then add sour cream, salt and pepper to taste. Add nutmeg.
- Sour cream: 400 g
- Ground white pepper: to taste
- Nutmeg: 4 g
7
Peel the onion, slice it into feathers, and fry in butter until cooked.
- Onion: 300 g
- Butter: 320 g
8
Preheat the oven to 180 degrees.
9
Wash baby potatoes, pierce with skewers, place on sea salt, and bake in the oven for about 20-25 minutes.
- Baby potatoes: 700 g
- Sea salt: 120 g
10
Grease a cast iron or clay dish with vegetable oil, place the crucian fillet (skin side down), add fried onions on top, and pour with sour cream sauce.
- Vegetable oil: 20 ml
- Crucian carp: 4 pieces
- Onion: 300 g
- Sour cream: 400 g
11
Cook in a preheated oven for 18-20 minutes at 180 degrees.
12
Serve crucians with baked potatoes.
