Description
When the family fisherman, often fishing days. So today cook carp in Russian, with potatoes and pickled cucumbers, but under sour cream. Oh, and tasty, help yourself.
Ingredients
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Carp
1 piece
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Pickled cucumber
4 piece
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Onion
700 g
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Potatoes
8 piece
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Salt
-
Sugar
0.5 tsp
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Black pepper
-
Vegetable oil
3 Tbsp
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Sour cream
2 Tbsp
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Lemon juice
1 Tbsp
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Parsley
0.25 coup
Cooking
The fish is cleaned of scale, remove the fins, tail and gills. Make an incision from the top of the ridge, to remove the entrails. Wash. Add salt and season with lemon juice. Set aside for 20 minutes.
Peel the onion, cut into half rings. Fry in 2 tbsp oil, sprinkle with sugar.
Fry until transparent, on medium heat, stirring. Season with salt and pepper.
While fried onions, peel the potatoes, cut into 6 - 8 pieces. Cover with cold water.
Slice cucumbers, not too light. I use pickles "Crunchy" from TM "6 acres."
Put the cucumber in the fried onions, stir and remove from heat.
Carp dry with a paper towel. To put it in a fireproof form. Stuff the cucumber-onion mixture.
Blot potatoes with a paper towel. Season with salt, dried parsley, 1 tbsp oil, mix well.
Arrange the potatoes around the fish. Put the form in a cold oven. To enable heating at 190 - 200 degrees.
Bake for 1 hour. Then brush the carp with sour cream and return to the oven, under the grill, for 10-15 minutes, at 230 degrees.
Serve hot, sprinkled with chopped parsley.
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