Carp in sour cream baked in the oven in foil
Description
The dish is prepared without unnecessary complications. The tastiest carps are those with clear eyes and red gills. When cutting the fish diagonally, the small bones are severed, and during baking they become soft. Use high-quality sour cream, otherwise it will curdle and spoil the appearance and taste of the carps. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Trim the fins off the crucian carp, remove the scales, innards, and gills. Rinse the fish, dry with a paper towel, and make diagonal cuts across the entire surface of each fish on both sides, being careful not to cut through the large bones.
- 3
Step 3
Peel the onion and slice it into half-rings, add chopped dill, salt to taste, and mix.
- 4
Step 4
Season the fish with salt and pepper on the outside and inside. Fill the cavities of the crucian carp with onion and place a piece of butter inside each.
- 5
Step 5
Line a baking dish with foil and place the stuffed carp with onions in it.
- 6
Step 6
Coat the crucian carps completely with sour cream.
- 7
Step 7
Cover the crucian carp with foil and place in a preheated oven. Bake the crucian carp at 180 degrees Celsius for 35 minutes.
- 8
Step 8
Remove the crucian carps, open the lid, and bake the fish for another 10-15 minutes until a golden crust forms.
- 9
Step 9
Serve at the table.