Carp baked in sour cream
Description
The recipe won't take much time. This "fish delight" is especially loved by the men in our family. As my husband says, there are no unnecessary ingredients here. Everything is simple, and the carp meat itself goes very well with the other ingredients. The hardest part, as always, is preparing the fish itself—cleaning and gutting fish is never easy. Serve hot.
Instructions
- 1
Step 1
Gut the carp, clean them, remove the gills, rinse the fish bodies, and dry them with a paper towel.
- 2
Step 2
Squeeze the juice from a lemon. Rub it into the fish and let it sit for 15 minutes. After that, rub with spices and salt.
- 3
Step 3
Now prepare the filling. Peel the onion and slice into quarter-rings. Rinse the mushrooms and chop coarsely.
- 4
Step 4
Heat the oil in a skillet, then simmer the onions and mushrooms in it until the liquid has evaporated. Next, add the sour cream and cook for 8 minutes over medium heat.
- 5
Step 5
Cool the filling, stuff it into the fish. Top with sour cream, secure the belly with a toothpick, and place it in a baking bag. Close the bag.
- 6
Step 6
Bake the carp in the oven at 200 degrees for 40 minutes. Then cut open the packets and cook for another 15 minutes.