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Carp baked in sour cream
If you decided to include fish in the festive menu, it is better to bake it whole. For this purpose, even carp will do. Carp baked in sour cream in the oven with potatoes is a wonderful and tasty dish that will save you a lot of time. A whole baked carp has very tender meat, and the sour cream gives the fish a browned crust on top.
Caloric value: 97 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Required products:
- carp - 1 pcs. (0.5 kg);
- potatoes - 0.4 kg;
- onion - 2 pcs;
- greens - ½ bunch;
- fish seasoning - 1 tbsp;
- vegetable oil - 3 tbsp;
- pepper mix;
- sour cream - 3 tbsp;
- dried dill - 1 pinch;
- dried garlic - 1 pinch;
- carrot - 3 slices;
- salt.
Preparation
- To make the dish delicious and the fish juicy and aromatic, buy a live carp or chilled, but not frozen. You can make oven-baked fish from frozen carp after thawing it, but the taste of the finished dish will be different. Clean the fish from scales. It is not difficult to remove scales from carp, as they separate quite easily from the skin. After removing the scales from the carp, hold the fish under a stream of cold water.
- Rinse off adhering scales from the sides of the body with water, and then make an incision on the belly. Discard the innards along with the black film, and also cut out and discard the gills from the fish's head.
- Rub the carp body with salt and fish spices. Leave it to absorb the flavors while we prepare the stuffing for the carp.
- Peel and chop the onion into feathers.
- Place the onion feathers into a skillet with refined oil.
- Sauté the onion slices until translucent, without browning them too much to avoid bitterness in the stuffing.
- Take parsley or dill greens. Finely chop the greens and add them to the onion.
- Mix the greens with the sautéed onion.
- Add a pinch of pepper mix to the onion with greens, and stir.
- Make incisions on the sides of the carp about 1 cm wide. Then stuff the belly of our fish with the onion and greens mixture.
- Wash the peeled potatoes. Then cut the potatoes into large wedges.
- Salt and pepper the potato wedges.
- To enhance the flavor of the potatoes before baking, slightly brown the potato wedges with the fish in the oven. Heat the skillet (with a spoon of vegetable oil).
- Brown the potatoes.
- Line a baking dish (with high sides) with parchment. Pour a little oil onto the parchment.
- If we are baking the carp for a holiday, we will decorate it with carrot. Peel and wash a piece of large carrot, and cut off 3 slices.
- Place one slice of carrot under the gill cover, and hide the other slices in the belly of the carp that we will bake whole.
- Before cooking the carp, cover the top with a layer of sour cream. If there is no sour cream, it can be replaced with mayonnaise.
- The fish's caudal fin may burn in the oven. Therefore, we wrap it in foil.
- Arrange the potato wedges around the stuffed fish. Sprinkle the potatoes with dry dill and dried garlic on top.
- Bake at a temperature of t = +190 ⁰C for about 30-40 minutes.
- When the carp is covered with a golden crust, take it out of the oven.
- Carp baked in sour cream in the oven with potatoes is ready. Decorate the dish with greens and carrot. Take out the baked carrot slices from the belly of the fish. Place the slices on the tail and fins of the carp and serve.
