Carp stewed in sour cream
Description
The dish is prepared without unnecessary complications. If you don't want to add fat, use low-fat sour cream or kefir. They will give the fish a creamy flavor and eliminate the muddy smell. Add fresh herbs if you don't mind them in the dish. Serve the stewed crucian carp hot, as after cooling, the broth with fish becomes jelly-like even at room temperature, turning into an aspic. The finished dish is ready to be served.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale and gut the crucian carp in advance, making an incision along the fish's belly. Rinse thoroughly inside and out, and be sure to scrape off the black membrane from the inner walls of the belly cavity, as it is very bitter and will spoil the dish's flavor.
- 2
Step 2
Cut off the tail and cut the body into portion pieces. Place in a skillet with high sides or a saucepan, or a cauldron.
- 3
Step 3
Peel the onion and rinse it, then slice into half-rings. Place in a container. You can substitute regular onion with green or white onion.
- 4
Step 4
Peel the garlic cloves, slice them, and place in a pan together with bay leaves. Add the seasoning and ground black pepper. Add other spices if desired.
- 5
Step 5
Pour in boiling water and cover the container with a lid. Place the pan on the stove and bring the liquid to a boil, then reduce the heat to the minimum and simmer the fish for 15–20 minutes. After that, add sour cream or mayonnaise of any fat content.
- 6
Step 6
Simmer for another 3-5 minutes. At this point, you can also add chopped fresh dill, parsley, etc.
- 7
Step 7
Place the cooked stewed crucian carp on a plate and serve hot. Don't forget to slice aromatic bread, baguette, lavash, etc.
- 8
Step 8
Enjoy your meal!