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Fried crucian carp in sour cream. Video
Experienced chefs know that the fish soup gives off a little algae, and therefore it is best to fry this fish. According to old village recipes, after roasting the crucians, they should be baked in the oven or oven with sour cream – the dish will become unusually tender, it will literally melt in your mouth. In addition, for a long time, carp was stuffed with porridge before baking.
Fried crucian carp in sour cream: video recipe
How to bake fried crucian carp in sour cream
If you want to cook really tasty crucian carp, be sure to get live fish. Rinse it in running water and dry it. Chop off the tails and heads, gut the carcasses, clean them of scales. Cut off the fins carefully, but be careful not to damage the skin. Rub the carcasses with table salt outside and inside and let sit for 1 hour.
For 1 kg of carp, you need to prepare the following set of products: – fatty sour cream, preferably rustic (1,5 cups); – sifted wheat flour for frying; – sunflower oil for frying: – salt and black pepper to taste; – dill and feathers onions (1 bunch).
Dip the carp in flour and fry on both sides in sunflower oil in a well-heated cast-iron skillet. After that, transfer the fish to a cauldron, fill with sour cream and pepper to your taste. Preheat the oven to 170 degrees and bake the crucian carp in it for half an hour. Garnish with chopped dill and onions before serving.
When cutting a crucian carp, make small vertical cuts on the back every 5 mm, then small bones will not cause great inconvenience while eating
Crucian carp stuffed with buckwheat porridge, in sour cream
Rinse the fish, remove giblets, scales and fins. Wash the carcass thoroughly in running water, salt and set aside. Fill the head and tail with water, add the peeled onion head, salt to taste and boil. Strain the finished fish broth through a fine sieve. Sort the buckwheat, rinse and cook until half cooked. Throw the cereal in a colander to allow the glass to absorb moisture.
When stuffing crucian carp, buckwheat can be replaced with rice, and sour cream – with fatty mayonnaise
Take fish at the rate of 1 carcass for 1 serving. To stuff 1 medium-sized crucian carp you will need:
– buckwheat (200 g); – onion (1 head); – carrots (1 pc.); – vegetable oil for frying; – fish broth (1 ladle); – country sour cream (100 ml); – table salt to taste ; – sweet peas (2-3 pcs.); – bay leaf (1 pc.); – garlic (2 cloves); – parsley and dill (1-2 branches).
Cut the onion into thin half rings, chop the carrots on a coarse grater. Saute vegetables in vegetable oil until tender, then dilute them with a little fish broth and mix with buckwheat. Stuff the crucian carp with porridge and vegetables and place in a baking dish. Boil sour cream and a ladle of broth, pour the resulting mixture over the fish. Sprinkle chopped greens on top of the carcass and cook in the oven for 30 minutes at 180 degrees.