Description
Carp marinated in sour cream and lemon juice gives a very gentle, fragrant, soft, juicy and slightly acid.
Ingredients
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Carp
1 kg
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Seasoning
2 Tbsp
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Onion
150 g
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Garlic
15 g
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Sour cream
2 cup
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Lemon juice
2 Tbsp
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Lemon
1 piece
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Salt
Cooking
Take a large carp 1-2 kg. Clean, gut and cut into pieces.
Onion cut into rings, a few pieces chopped teeth of garlic.
To the fish add the sour cream. Mix well.
Add onion and garlic. Mix well.
Pour the seasoning-fish grill from the Forester. It contains sea salt, orange zest, sugar, fennel seeds, garlic, mint, white pepper. Mix well.
All folded up in a package for marinating, which also provides the company Forester together with seasoning. Add the lemon juice. Close the package and mix it thoroughly.
The grill grate Forester is good because it is very convenient to use, wood river is not heated and does not burn your hands. In addition, the lattice has an angle stop the disclosure, so it is convenient to remove by yourself a kebab off the grill. The whiskers on the bars allow it well to fix on the grill. Grille grill to heat and grease with vegetable oil.
Open bars, grill, grease it with vegetable oil. Lemon cut into thin slices. On a grid to lay out the lemon.
Lemon slices spread pickled fish. To close the grille.
Fry the fish over hot coals until cooked. It is served with boiled potatoes or with mashed potatoes and vegetables with salad.
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