Carp in sour cream, baked in the oven

Description

Carp in sour cream, baked in the oven, is a real masterpiece of Russian cuisine. By the way, the hero of Chekhov's story "The Siren" mentioned him, advising first of all to soak the fish in milk in order to get rid of the taste of mud and make the flesh more tender. If you want, check out this cooking hack in practice. They say that skilled housewives managed to cook carp in sour cream so that during the cooking process the bones completely softened, and as a result, only fish heads remained on the plates after the meal. But even if you do not achieve such a gastronomic zen, you should not be upset! Carp in sour cream, baked in the oven, in any case, turn out to be so tasty that even those who usually don’t like fish dishes like it too much.

Cooking

Step 1

Prepare carp for baking. First of all, clean and gut them, paying particular attention to removing the black film from the cavity. Remove it with your fingers or scrape it off with a knife. Rinse the fish and pat dry with paper towels.

Step 2

On the skin of each crucian on both sides, make several transverse incisions on the skin at a distance of 6 mm from each other. Salt and pepper the fish inside and out.

Step 3

For crucian sauce, wash dill and parsley, then dry well with paper towels. Remove coarse stems. Chop the rest of the greens very finely.

Step 4

Mix sour cream with chopped herbs and lemon juice in a large bowl. Salt and pepper to taste. Put the prepared carp and turn over several times so that the fish is covered with sauce.

Step 5

Heat the oven to 200°C. Grease a large baking dish thickly with butter. Peel the onion and cut into half rings. Spread over the bottom of a baking dish.

Step 6

Put crucian carp in sour cream in one layer on the onion. Bake until golden brown for 10 minutes. Then carefully remove the container from the oven and pour the sauce over the crucian carp from the bottom of the mold. Bake for about 15 minutes.