Carp with potatoes in the oven River carp - a very common fish of our fresh water bodies, which for most of its life is croaking in the mud. That is why its meat has a specific smell of mud and is practically unsuitable for cooking soup. However, fishermen have this small golden fish in honor, as fried in sour cream, it loses an unpleasant smell and becomes a real delicacy.
Ingredients:- Water 50 ml
- Carp of river 600 g
- Potatoes 6 pcs.
- Sour Cream 350g
- Onions 1 pc.
- Wheat flour 2 tbsp. l.
- Butter 50 g
- Sunflower refined sunflower oil 5 tbsp. l.
- Pepper black ground 0.5 tsp.
- Salt 1 tsp.
- Step 1 To prepare the dish, take fresh cabbage, potatoes, onions, sour cream, butter and vegetable oil, flour, a little water, ground black pepper and salt.
- Step 2 Wash potatoes thoroughly, pour hot salted water and boil until soft, then drain the water, dry the potatoes lightly and cool.
- Step 3 Peel the potatoes and cut them into slices.
- Step 4 Put 1 tbsp into the frying pan. l. butter and 2 tbsp. l. of vegetable oil, heat, lay the cut potatoes and fry it until a crust is formed.
- Step 5 Carouse clean, cut off the head, remove the insides, rinse thoroughly outside and inside in running water and dry with paper towels.
- Step 6 Fish pepper, salt and leave for 5-7 minutes.
- Step 7 Wrap the carcass in flour.
- Step 8 Fry the fish from both sides in a mixture of 1 tbsp. l. creamy and 2 tbsp. l. vegetable oil before browning.
- Step 9 Peel the bulb, cut it in half, and then each halve into thin half rings and fry on the remaining vegetable oil until lightly browned.
- Step 10 In the middle of the refractory mold, put the fried crucian carp, spread the potatoes around in a circle, and sprinkle all the fried onions.
- Step 11 Dissolve the sour cream with water, salt and pour with this mixture lined potatoes and fish.
- Step 12 Bake the dish in the oven, heated to 270 ° C, for 20 minutes. To the table to serve with vegetables or vegetable salad. You can sprinkle the top with chopped dill.