Carp in sour cream with vegetables

Preparation. Carp in sour cream with vegetables


  • Carp – 2 kg
  • Onions – 3 pcs
  • Carrots – 2 pcs
  • Dill – beam
  • Sour cream – 100 ml
  • Garlic – 1 tooth
  • Potatoes – 10
  • Butter – 100 g
  • Salt – to taste
  • Pepper – to taste


Onions finely chopped carrots grate. Fry in vegetable oil until half cooked (al dente). Cool and add the finely sliced ​​fennel.

Clean the fish from the husk, gut, wash in cold water. On both sides in the dorsal part of the carp to make diagonal cuts (length 2.5 cm), to destroy the small bones in baking. Dry with a paper towel carcass. carp is necessary to rub salt just before baking, the meat remains juicy and tender. To salt the fish inside and out (2 kg of fish = 15 g of salt), sprinkle with freshly ground pepper. Since carp vegetables. Take two foil sheets (1 sheet 1.5 times larger fish). If there is no foil, replace the baking dish with parchment or culinary sleeve. Generously grease the foil with butter, do it very carefully so as not to tear the foil, otherwise the juice when cooking fish will evaporate and dry and fresh. Boiled potatoes cut into slices. More than half lay on the foil with butter, so there are no gaps. Top with stuffed fish. Mix 3 tablespoons sour cream with garlic squeezed. Coat the carp with a thin layer of sour cream garlic to the meat came out juicy and tender. On top of the carp put potato strip in the middle and sprinkle with dill. A thin layer of butter to grease the second sheet of foil and cover the fish. The edges tightly wrapped, so as not to sap flowed. Bake in preheated oven at 180 degrees for about an hour. For 10-15 minutes before the end to remove the top layer of foil to fish browned.