Tender, slightly sweet carp meat tolerates heat treatment. You can cook this fish, artificially bred in China hundreds of years ago, in any way. The carcass and steaks are cooked in the oven and in a pan, in a slow cooker and a cauldron, in their own juice and marinade, in foil and in a salt or dough coat.
Delicious carp in sour cream. The fermented milk product becomes a natural marinade, which makes the meat even more tender and juicy. Most often, the fish is cooked separately, as the main protein dish for a side dish of potatoes or rice. But she perfectly transfers the company of vegetables.
Carp in sour cream is fried or baked whole, stuffed with mushrooms and vegetables, cooked in the form of fillets or steaks. You can stew pieces of fried fish in sour cream, and it will also be very tasty. Of the spices go well with carp, paprika, saffron, coriander, ginger, pepper, lemon.
Carp in sour cream - general principles of cooking
Cooking carp in sour cream is not at all difficult. The main difficulty is to properly fish, especially if it is very large. Of course, you can buy ready-made fillet, already chopped and even carcass chopped into steaks. But then you can forget about delicious fresh meat. The beauty of carp is that it tolerates long journeys and is most often sold alive.
Scales from the carcass lag behind very easily, with this, as a rule, no problems arise.
Gutting the fish should be like this:
• cut the dorsal fin on both sides, wrap it with a clean piece of cloth or an old towel and pull it in the opposite direction, that is, from the tail to the gills;
• incise the abdomen, carefully remove the gall bladder, liver, entrails. If bile is spilled, you need to rub these places with salt, cut and rinse the fish;
• eyes and gills should be removed;
• rinse the carcass, leave it whole or cut into pieces.
Head and tail can be left if the fish is placed on a baking sheet or pan in its entirety.
Some housewives do not like to cook carp because many small bones. However, they can be easily dealt with. One of the methods - make deep cuts crosswise on the back along the entire length of the carcass. The more often the incisions will be located, the greater the number of small bones will crush and become softer under the influence of high temperature. In addition, thanks to notches meat is better saturated with salt, marinade and spices.
There is another option. Need to butcher fish, cutting off his head and cutting the carcass into two halves along the ridge. Then we proceed as follows.
• Cut the ridge, fin, adjacent small bones.
• Cut the costal bones with one whole layer.
• Using your fingers, determine the direction of the protruding strip with small sharp bones, deviate from this line five millimeters to the right and left, make two cuts along the entire length of the Finn to the skin itself.
• Separate the resulting strip from the skin.
• Repeat the same procedure for the tail of the carcass.
The cooking time of the carp depends on its size. Bake the fish at a temperature of 200 degrees for about an hour and a half. Before cooking, you can marinate the meat for half an hour in salt, pepper, lemon juice.
Oven baked carp in sour cream
The simplest recipe for carp in sour cream, which requires a minimum of cooking and very few ingredients.
Ingredients:
• Carp carcass per kilogram weight;
• salt pepper;
• lemon;
• some vegetable oil for a baking sheet;
• a glass of sour cream.
Cooking method:
Make shallow cuts in the thickest places of the carcass.
Cut lemon into slices, squeeze a little juice.
Grate the fish with salt and pepper, pour lemon juice.
Put a few slices of lemon inside.
Pickle carp for about twenty minutes.
Preheat the oven.
Coat carp with sour cream.
Grease a baking sheet with oil.
Carp "plant" on a baking sheet with the belly down.
Pour the fish with the rest of sour cream.
Bake until cooked.
Pan-fried carp in sour cream
Prepared according to this recipe, carp in sour cream is very juicy and aromatic.
Ingredients:
• prepared carp;
• salt, pepper, spices to your taste;
• lemon;
• large onion;
• three to four tablespoons of flour;
• vegetable oil;
• a glass of sour cream.
Cooking method:
Cut the fish into steaks.
Blot with a paper towel.
Salt, sprinkle with pepper and spices.
Pour juice from half a lemon.
Pickle for twenty minutes.
Cut the onion into rings.
Bread every slice in flour.
Heat vegetable oil.
Fry the fish to a golden appetizing crust and on both sides.
Separately, fry the onions.
At high speed or a roasting pan lay out pieces of fish.
Spread onion frying on top.
Dilute sour cream with a quarter glass of water.
Pour in sour cream sauce.
Stew, lid, about ten minutes.
Carp in sour cream cooked in a slow cooker
A slow cooker allows you to save the aroma, taste and maximum amount of fish nutrients. Carp in sour cream, cooked in this way, you can actually surprise.
Ingredients:
• carcass weighing no more than a kilogram;
• large onion;
• clove of garlic;
• salt and pepper;
• bay leaf;
• fresh herbs;
• two tablespoons of vegetable oil;
• spices as desired;
• a glass of sour cream.
Cooking method:
Carp chopped on filet.
Grate the fish with spices, salt, sprinkle with pepper.
Chop onion.
Chop the garlic.
Pour oil into the bowl and fry vegetables for five minutes in the frying mode.
Put fillet onion.
Continue cooking for another fifteen minutes.
Dilute sour cream with half a glass of water. Go broth.
Pour the fish with sour cream sauce.
Put bay leaf, chopped greens in a bowl.
Cook on the quench mode for twenty minutes.
Carp in sour cream with tomatoes
Refreshing tomato acidity gives a special taste to the sweetish meat of river fish. A very tasty version of carp in sour cream cooked in the oven.
Ingredients:
• large carp carcass (from one and a half to two kilograms);
• five hundred grams of onions;
• four tomatoes;
• a glass of sour cream;
• some vegetable oil;
• spices, salt and pepper.
Cooking method:
Grate carp with salt.
Chop the onion into rings.
Heat a large skillet and fry the fish in oil until crusted.
Turning the carp over onto the second barrel, put onion rings on the sides of the fish.
Fry the onion with salt. Be sure to stir.
Put the carp in a heat-resistant form with onions.
Cut the tomatoes into thin slices and put in a mold at the edges of the fish.
Fill the carp with sour cream.
Bake at 220 degrees for about an hour.
Carp in sour cream on a vegetable pillow
The national Czech recipe for carp in sour cream, prepared on a pillow of vegetables, will appeal to lovers of the right healthy cuisine.
Ingredients:
• large carp (then two to three kilograms);
• three large onions;
• large carrot;
• a pound of sour cream;
• clove of garlic;
• a bunch of dill;
• six potatoes;
• vegetable oil;
• rosemary or seasoning with this spice.
Cooking method:
Grate the carcass with salt and seasonings, pickle for half an hour.
Finely chop the carrots and onions and stew.
Boil the potatoes until half cooked, cool, cut into circles.
Cut greens, chop the garlic.
Cook the minced meat with onions, carrots, dill and garlic.
Stuff the fish with minced meat.
Cover the baking sheet with foil, grease with oil.
Lay out a potato cushion, leaving some potatoes.
Put stuffed carp on top.
Coat the fish with sour cream.
Put the remaining potatoes and greens.
Wrap the foil and send to the oven.
Bake for about an hour.
Unfold the foil and bake the carp until a crust forms for about fifteen minutes.
Carp in sour cream with potatoes and cheese
A great option for a full dinner or lunch.
Ingredients:
• Carp carcass larger;
• kilogram of peeled potatoes;
• two hundred grams of semi-hard cheese;
• large onion;
• a pound of sour cream;
• one hundred grams of butter;
• pepper, salt, seasonings.
Cooking method:
Make cuts on top of the carcass.
Potatoes cut into circles.
Chop the onion with rings.
Finely grate the cheese.
Melt the butter, drain into a saucepan.
Add half the cheese crumbs and sour cream to the butter.
On a greased baking sheet, make a pillow of several onion rings.
Lay out the carp.
Grease the fish with sour cream and cheese sauce.
Spread onion rings on top.
Put potatoes next to the fish.
Bake for forty to fifty minutes.
Ten minutes before being prepared, sprinkle the potatoes with the remaining cheese and bake until crusty.
Carp in sour cream stuffed with mushrooms
The incredible aroma of carp stuffed with mushrooms in sour cream is what guests who have tried this treat will talk about for another week. You will be asked for a recipe.
Ingredients:
• large carcass of a carp;
• two hundred grams of mushrooms, ordinary mushrooms can be;
• large onion;
• a glass of sour cream;
• some vegetable oil;
• fresh parsley;
• salt pepper;
• half a teaspoon of saffron powder.
Cooking method:
Grate carp with salt.
Mushrooms cut.
Chop the onion into half rings.
Fry onions and mushrooms in vegetable oil.
Fill the fish with mushroom filling, fastening the edges with toothpicks.
Mix sour cream with saffron.
Grease a baking sheet with oil, lay out the carp.
Pour sour cream on the fish plentifully.
Bake for about forty minutes.
When serving, sprinkle with finely chopped greens.
Carp in sour cream stewed in a cauldron
If the farm has a real cauldron, you can also cook a wonderful carp in sour cream in it.
Ingredients:
• kilogram carcass of a carp;
• fifty grams of butter;
• a glass of sour cream;
• one medium carrot;
• large onion;
• pepper, salt;
• parsley, spices to taste.
Cooking method:
Cut carrots into circles.
Chop the onion rings.
Chop parsley finely.
Carp cut into pieces.
At the bottom of the cauldron, lay vegetables and greens.
Put carp on top, pour a glass of water, simmer for about ten minutes after boiling.
Add oil, sour cream to the cauldron, simmer under the lid over low heat for about an hour.
Carp in sour cream - tricks and tips
Rinse carp after gutting can only be very cold water. In warm meat cooked.
When buying fish, you need to choose a carcass with bright red gills, bright clean (not cloudy!) Eyes, without mucus on the scales. All these are signs of fresh fish.
Carp can smell slightly of mud. But the pungent smell is evidence of stale goods, which is better to stay away from.
If the head of the carp is cut off - this is the reason to suspect the seller of dishonesty. It is almost impossible to determine the freshness of such a fish.
