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Carp in sour cream baked in the oven
Instructions
I buy a live or chilled carp – frozen will also do, but the flavour will be different. I remove the scales (they come off easily) and rinse the fish under cold water.
I make an incision on the belly and remove the innards along with the black film. From the head I cut out the gills – they give bitterness during baking.
I rub the carcass with salt and fish spices and leave it to absorb the flavours.
I cut the onion into feathers.
I fry the onion in oil.
I bring it to translucency without browning it too much – otherwise the onion will taste bitter in the stuffing.
I finely chop the greens and add them to the onion.
I mix the greens with the fried onion.
I add a pinch of pepper mix and stir.
I make incisions about 1 cm wide on the sides of the carp – this way the fish absorbs the flavours better and bakes more evenly. I stuff the belly with the onion and greens mixture.
I cut the potatoes into large wedges.
I salt and pepper the potato wedges.
I lightly fry the potatoes in oil – this way they turn out golden after baking.
I bring them to a golden crust.
I line a baking dish with parchment and pour in a little oil.
For a festive presentation I decorate the carp with carrot – I cut off 3 slices.
I place one slice under the gill cover and the rest in the belly.
I cover the fish with a layer of sour cream. It can be replaced with mayonnaise.
I wrap the caudal fin in foil so that it does not burn.
I arrange the potatoes around the fish and sprinkle them with dried dill and dried garlic.
I bake at 190°C for about 30–40 minutes.
When the carp is covered with a golden crust, I take it out of the oven.
The dish is ready! I garnish it with greens and arrange the carrot slices from the belly on the tail and fins.
FAQ
Can I cook it without frying the potatoes first? +
Yes, but frying makes the potatoes golden and aromatic. Without it they will be paler, but still tasty.
What can replace sour cream? +
Use mayonnaise, cream or plain yoghurt. Sometimes I mix sour cream with mayonnaise 1:1 – it gives a very tender crust.
Why did the fish turn out dry? +
It may have been left in the oven too long. Carp is a lean fish and cooks quickly. Also check the temperature – if it is too high, the fish dries out.
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