Description
The dish has so many steps, decide to make it difficult, but worth it!!
Ingredients
-
Carp
600 g
-
Flour
45 g
-
Vegetable oil
100 ml
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Crackers
20 g
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Potatoes
600 g
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Onion
1 piece
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Salt
-
Dill
-
Butter
15 g
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Sour cream
60 g
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Broth
200 ml
Cooking
The fish is cleaned, salt (I cut off the heads for the broth, you can leave the head and the broth to cook out of other fish).
To prepare the broth (I added a whole onion, carrots, Bay leaf, allspice) - broth need only 200 ml in total.
Fish roll in flour and fry in oil until Golden brown.
For the sauce melt the butter, stir in flour and sauté until light Golden brown, cool slightly and mix with the broth.
To connect with sour cream and boil for 5-7 minutes.
Finely chop the onions.
And sauté.
Boiled in their skins peel the potatoes.
Place the fish on a greased pan (or cookie sheet), spread out around the sliced potatoes,
top off with a bow.
I didn't have crackers, so I was drier in a dry frying pan bread, and ground in a coffee grinder.
Pour the fish cream sauce, sprinkle with breadcrumbs.
And bake in the oven (the original recipe did not specify how many and the temperature, so I focused only on my experience, bake in a preheated 200-220 degree oven for 40 minutes until Browning), sprinkle with herbs.
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