/ / Recipe: Carp in sour cream

Recipe Carp in sour cream

  • Carp - 1 Kilogram
  • Sour Cream - 200 Grams
  • Cherry tomatoes - 250 Grams
  • Black pepper - - To taste
  • Salt - - To taste
  • Rosemary - - To taste

So, here they are, our karasiki. They need to be gutted and thoroughly rinsed out of any muck. When carp is cleaned of all unnecessary, it can be lubricated with sour cream. Lubricate first on one side, salt and pepper. Sprinkle with rosemary. This is optional, but to me personally, rosemary helps to kill a not very pleasant river taste of crucian carp. We are covering the foil with foil. We spread on the foil of our crucian - with a smeared side down. Directly in the pan, we do the same procedure with the second side of the crucian: lubricate with sour cream, sprinkle with spices. It turns out like this. Nothing complicated and cunning, you will agree :) Cherry tomatoes are cut in half. If too large - you can on quarters. Now - the most important. Take a little spoonful of sour cream with spices and grease the mixture with this mixture from the inside (in the abdomen). Then we fill belly with sliced ​​cherry tomatoes - how much will fit, so much and put. Now our fish is ready for baking. Cover the baking sheet with foil. Bake for 30 minutes at 200 degrees. After half an hour, remove the top sheet of foil and bake for another 10 minutes at the same temperature. Now the ready carp in sour cream can only be served to the table - to whom with what likes. Done! :)

Servings: 3-4

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