Description
Kadawata tender flesh of a carp under a delicious crust with a baked potato. Fans carp - welcome!
Ingredients
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Vegetable oil
2 Tbsp
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Cheese
100 g
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Sour cream
100 g
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Potatoes
4 piece
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Carp
700 g
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Lemon juice
3 Tbsp
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Black pepper
-
Salt
Cooking
Before you begin to clean the carp, put on to cook potatoes. Carp clean, disemboweled.
On the back make the incisions at a distance of about 5 mm from each other. This reception will give opportunity to get rid of the most unpleasant thin longitudinal bones in the back. They will be cut into small pieces, and in the process of heat treatment will shrivel up and then ready to fish, they just quietly eaten. In carp will remain when eating only choose the rib bones and backbone. Maybe someone knows about this method, but someone else will come in handy.
RUB the carp with salt, pepper and lemon juice.
In sour cream add salt and pepper. Whisk well with a fork until smooth.
Tinfoil formed the "box" commensurate with the size of the fish. Boiled potatoes cut into plates. The "box" lubricated with vegetable oil. Place the fish, spread around the potatoes.
Generously grease the fish and potatoes with cream sauce.
Sprinkle grated on a fine grater cheese.
And put into the oven for 30 minutes at 180-200 degrees.
Gently perekladiv the carp on a dish.
Around your potatoes.
When serving, cut into portions and serve with the potatoes. Very tasty, add freshly-salted cucumbers! Enjoy your meal!
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