ReceptnaptárCrucian carp in sour cream (karasi v smetane)
Crucian carp in sour cream is a classic of Russian country cooking, an everyday dish in river and lake districts. Sour cream and onion soften the fine, slightly muddy flavour of the carp. Simple, tasty, family food.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Season the fish, sprinkle with lemon juice and leave for 15 minutes.
- Dredge in flour and fry in oil for 3-4 minutes per side until brown.
- Slice the onion, put it in the base of the baking dish and place the fish on top.
- Mix the sour cream with salt and pour over.
- Bake at 180 °C for 25 minutes until the sour cream is golden.
- Serve with dill and potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soak the carp in cold water for 1 hour if it tastes muddy.
- Because of the small bones, bake smaller fish whole and cut larger ones into pieces.
- Carp works excellently too.
Frequently asked questions
How many bones does it have?
Many small ones, so eat carefully.
How long does it keep?
1 day in the fridge.
Similar recipes
- Carp fried in paprika flour · Hungarian
- Baked carp on a bed of vegetables · Hungarian
- Whole stuffed fish (farshirovannaya ryba) · Russian
- Fried breaded carp (karp smażony) · Polish
- Szeged-style fisherman's soup (halászlé) · Hungarian
- Fish, Rác Style · Hungarian
More russian ideas
- Fish baked under mayonnaise (zapechyonnaya ryba pod mayonezom)
- Seledka pod shuboy (herring under a fur coat)
- Ukha (Russian fish soup)
- Mimosa salad (layered fish salad)
- Herring pâté (forshmak)
- Cod liver salad (salat iz pecheni treski)
- Jellied fish (zalivnoye iz ryby)
- Pan-fried whitefish, Baikal style (omul)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings