Carp baked in milk in the oven
Description
Carp is an artificially bred variety of crucian carp. I suggest preparing this excellent fish with milk in the oven—a common dish in Jewish cuisine. According to dietary laws, meat cannot be combined with dairy products, but this restriction does not apply to fish. Nevertheless, such dishes also exist in Eastern Slavic cuisines. The dense, moderately fatty flesh of carp becomes even more tender when cooked with milk in the oven. This imparts creamy notes to the dish, and if the fish is placed on a bed of vegetables, the vegetables will also absorb the fish-and-milk flavor.
Instructions
- 1
Step 1
Take the ingredients for preparing carp in milk.
- 2
Step 2
Clean the fish, gut it, wash it, cut into portion pieces, and coat in flour.
- 3
Step 3
Place on a preheated skillet with oil and fry on both sides until golden brown.
- 4
Step 4
Peel the onion, wash it, and slice into half-rings. Peel the carrot, wash it, and grate. Place in a frying pan with sunflower oil.
- 5
Step 5
Sauté the vegetables over low heat until tender.
- 6
Step 6
Place the sautéed onions and carrots into a baking dish. Pour in the milk.
- 7
Step 7
Place the fried carp pieces on top. Bake in an oven preheated to 180-185 degrees Celsius for 35-40 minutes.
- 8
Step 8
The carp baked in milk is ready and can be served at the table.