- Carp - 1 piece (1.5-2 kg)
- Lemon - 1 piece
- Carrot - 1 piece
- Bow - 2 pieces
- Champignons - 500 Grams
- Sour cream - To taste
- Spices for fish, salt - To taste
1. Carp clean, remove the entrails and rinse well. Squeeze the juice out of the lemon and grate the carp with the juice on the outside and inside. Also spread the fish with salt, pepper and spices for fish. Let him lie down and promarinuetsya. 2. Peel the onions and carrots. Cut the onions into half rings. Grate the carrots. Mushrooms finely chop. Heat the oil in a frying pan and fry the onions. Add the carrots. When the carrot is soft, put the mushrooms. On medium heat, fry until half-ready mushrooms. 3. Inside, grease the carp with sour cream and fill it with minced meat. Sew the fish's belly with threads. You can, of course, hook the belly with toothpicks, it's faster. But, I'm afraid, with this, all the juice can flow out. On the back of the fish make deep incisions. Dot grease the fish with sour cream and put on a baking tray. Lemon slice thin slices and put into the incisions. 4. Carp will be baked in the oven for about an hour. Oven better warm up in advance to 180 degrees. During baking, take the fish twice and grease it with sour cream. It is best to serve fish with fresh vegetables. Beautiful and delicious.
Servings: 6-7