Carp Russian-style
Description
The dish is prepared without unnecessary complications. Carp is not salmon—you need to know how to cook it well. The old Russian-style carp recipe in our family is traditional, so when our fishermen bring home a good fresh carp, no one even wonders how we're going to prepare it. I haven't checked the authenticity of this recipe in books or elsewhere, but why bother with books when I know for sure this is exactly how my great-great-great-grandparents used to cook carp? :) Good luck with cooking. I hope you'll enjoy my recipe. The finished dish can now be served.
Instructions
- 1
Step 1
We wash the fish, cut off its head, clean out the innards, and cut the fish into portion-sized pieces. Do not throw away the head — use it to prepare a little fish broth, which we will need later.
- 2
Step 2
Season the fish pieces with salt, coat them in flour, then fry in oil on both sides over high heat.
- 3
Step 3
Peel the potatoes, boil them, and mash with a fork. Do not make a puree—just mash.
- 4
Step 4
Take a baking dish, place potatoes on the bottom, then put pieces of fried fish on top.
- 5
Step 5
Fry the onion rings in butter until golden brown.
- 6
Step 6
On top of the fish, place onion rings.
- 7
Step 7
Lightly dry the flour in a dry skillet.
- 8
Step 8
Add butter to the pan and a little (50 ml) fish broth. Simmer over low heat for about 5-7 minutes.
- 9
Step 9
Then add dill and finely chopped garlic to the sauce. Simmer for another minute and remove from heat.
- 10
Step 10
Pour the resulting sauce into our baking dish. Sprinkle grated cheese on top and bake in the oven for 30 minutes at 180 degrees. And that's it—ready! Serve hot.