Crucian carp in sour cream

Crucian carp in sour cream

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Crucian carp in sour cream

Crucian carp in sour cream is not a difficult dish to prepare. Crucian carp, like other fish, contains many essential minerals and vitamins. In addition, it has low calorie content and is suitable for those watching their weight. Crucian carp in sour cream is also suitable for people suffering from diseases of the gastrointestinal tract, gastritis, pancreas and heart disease.

The recipe for making crucian carp in sour cream has been known since the times of old Rus'. If previously the dish was served only on special occasions, now you can treat yourself to it at least once a day for lunch or dinner. Remember in Anton Chekhov’s story “Siren” there was a scene in which one of the characters praised crucian carp in sour cream: “Of the silent fish, the best is fried crucian carp in sour cream; just so that it does not smell like mud and has a subtlety, it is necessary to keep it alive in milk for a whole day.” You shouldn’t keep live crucian carp in milk, but you can follow the advice and just throw the freshest gutted crucian carp in milk for a day. And check for yourself whether this really affects the taste and thickness of the fish.

It is recommended to choose medium-sized crucian carp for this dish, approximately the size of your palm. The fresher the fish, the tastier and richer the taste of the dish, and it is also much healthier. The main thing is to gut and thoroughly clean the fish so that there is no nasty taste. You can throw the tail of the crucian carp, but it is best to remove it.

You can cook fish and get rid of the nasty aroma using lemon. Spray and leave in the refrigerator for a day. In addition, this will make her softest and soften her bones.

The recipe for making delicious crucian carp in sour cream is not at all complicated. The fish is baked in the oven with sour cream. The finished dish comes out very tender and tasty. You can cook potatoes for a side dish or bake them in the oven in their skins. And serve peeled with fish and sour cream sauce.

Ingredients:

• crucian carp - take enough so that all the fish fits in one layer over the entire area of ​​the baking sheet;
• sour cream or cream of choice – 250 gr.;
• onions – 3 pcs.;
• a little vegetable oil, maybe sunflower oil, but the dish tastes better with olive oil;
• green onions, parsley or any other greens to taste, the more greens, the tastier the dish is;
• medium tomatoes 5 pcs. (added at will and for the richest taste; in the traditional recipe for crucian carp in sour cream, tomatoes are not used);
• lemon, for sprinkling the fish in the initial step;
• butter about 70 gr.;
• salt to taste;
• dark ground pepper.

Step by step recipe:

1. If the fish is just caught, you need to cut off the head of the fish, then gut it and carefully clean it. Because juices will come out of the fish when baked, poorly cleaned fish can give the dish a nasty, acrid, bitter taste. It is also recommended to cut off the fins and tail. But this is optional, at the discretion of each individual.
2. On painstakingly cleaned fish, it is recommended to make cuts along the entire length through any half a centimeter, or even less. This is done in order to cut the bones of the crucian carp along the ridge; otherwise, when you eat the dish, there is a possibility of choking on them. The bones of crucian carp are very sharp and hard, and when baked they do not always soften and can stick or get stuck in the throat. To soften the bones of crucian carp, you can use the following additional, although not indispensable, pt.
3. If you have enough time, take a lemon and split it in half. Then sprinkle the juice onto the fish, especially the cuts. Then you need to throw it in the refrigerator for a day. Lemon will soften the bones of crucian carp, help the fish bake perfectly and remove all foreign odors.
4. Then the fish must be placed in a container and sprinkled with salt and ground black pepper. Let it stand for a while in this form so that the fish is perfectly salted and slightly marinated.
5. At this time, you can do greens. It is necessary to finely chop it and place it in a huge plate; it is better to take a deep plate for this.
6. Take sour cream or cream and pour it over all the greens. Then add herbs and ground pepper and mix everything thoroughly. Because our fish is also already salted, you shouldn’t put a lot of salt in the sour cream. Add a little olive oil to the sour cream and mix again.
7. Then you need to take crucian carp and put it in sour cream, generously roll them in sour cream. It is necessary that the fish is completely covered with sour cream, both inside and outside. Make sure there is enough sour cream inside the belly.
8. Take the onions and cut them all into rings half a centimeter wide.
9. We also cut the tomatoes using the same method.
10. Generously grease a deep baking tray or other baking dish with butter in a thick layer.
11. All the onions should be spread out sparingly on the bottom of the baking sheet.
12. Place all the tomatoes on top of the onions using the same method.
13. Now we place all the fish in one layer on top of the onions and tomatoes.
14. Preheat the oven to 170-200 degrees in advance.
15. Place the fish in the oven and after half an hour, take it out and pour the juice that has formed on the bottom of the baking sheet over it. The top of the fish will already be covered with a golden crust. Pour juice over the dish every 5 minutes.
16. If desired, when preparing the fish, place a couple of washed potatoes in their jackets in the oven, but not on a baking sheet. They will serve as an ideal side dish for crucian carp in sour cream.
17. Bake the fish in sour cream sauce for about half an hour. The main thing is to make sure that the crucian carp do not burn.
18. Then take out the fish and let it sit for a while. Take out the potatoes and rinse them with cool water, then peel them and cut them into two halves.

Crucian carp in sour cream is ready! It can be served with potatoes or just bread. Crucian carp prepared using this method comes out very tender, perfectly baked and with a rich taste, thanks to onions and tomatoes. In the traditional recipe, tomatoes are not added, so it is possible to do without them. But with tomatoes, crucian carp in combination with sour cream turns out much tastier.

2nd method of making crucian carp in sour cream

1. In a slow cooker. It is necessary to add a little vegetable oil under the ingredients. Arrange the fish. At first, the fish is cooked at the “heat” program on a multicooker, then it is turned over, onions are placed on top and poured with sour cream and the program is switched to “baking”.
2. In the oven using foil. Prepared as in the traditional method. But the top is covered with foil. This method makes crucian carp even softer and even the bones soften like canned fish. But this method is not suitable for lovers of a fragrant crust on top. Some bake each fish separately in foil, generously rolling it in sour cream.
3. In a frying pan. First, the fish is fried in oil on both sides until golden brown. Then they fry the onions separately and put everything together, pouring sour cream over everything. Simmer over low heat for about half an hour.
4. In the oven using a special baking hand. All ingredients are placed in a baking sleeve. You don't have to worry about layers. Perfectly tie the edges of the sleeves and cook the fish in the oven for about an hour at 170 degrees.

The sour cream sauce left after the fish is great to dip with homemade bread. The dish can be served with the freshest vegetables or summer salad.

Crucian carp in sour cream

I love it when crucian carp are cooked with homemade sour cream. Frankly, store-bought sour cream, especially “modern” ones, only spoils the dish. By the way, adding onions, potatoes and all sorts of things doesn’t add any taste to it either. This dish should contain crucian carp and sour cream, as well as spices and fat. Everything else about it is completely redundant.

Crucian carp is an omnipresent beast, capable of surviving and breeding under completely impossible conditions. The main thing is that there is at least a little water - crucian carp is very tenacious. The most famous types of crucian carp are common crucian carp (golden crucian carp), silver crucian carp, and goldfish. There are also a huge number of hybrids and breeds.

From my youth I remember how we, young fools, caught crucian carp on a fishing rod with a float - a goose feather in some completely impossible swamp, not far from peat mining. And then the mother or grandmother fried the “palm” crucian carp with onions, and the larger ones were baked into an unusual dish - crucian carp in sour cream.

The second main ingredient of crucian carp in sour cream is, of course, sour cream. At one point, I was somewhat surprised when I was unable to immediately explain to my foreign friends what sour cream is. It turns out that sour cream is not everywhere, although for us it is as familiar as the color of grass in the summer. Sour cream is a fermented milk product made from sour milk or curdled milk. The fat content of homemade sour cream can be very high. Store-bought sour cream usually comes out as a result of the separation of sour milk or cream. At the same time, this is the best case scenario; often store-bought sour cream is a terrible mix of vegetable fats and emulsifiers.

The most favorite homemade dish with sour cream is country-style young potatoes with sour cream, garlic and dill. That's what my grandmother did. It was impossible to break away. Well, homemade greenish borscht without sour cream is like a thriller. And cheesecakes with sour cream are, until now, the most common dish for weekend breakfasts. I can’t imagine hot potato pancakes without sour cream.

Cooking crucian carp in sour cream is easier than usual. This dish requires neither exotic ingredients nor special skill. The freshest crucian carp, even if you cannot catch them without the help of others, are on sale in virtually any large store, and the fish is not frozen. Crucian carp is an affordable, “economical” fish. Homemade sour cream is available at any local market, just make sure.

Ingredients for crucian carp in sour cream

• Crucian carp (120-150 g each) 6 pcs
• Full-fat homemade sour cream 1.5 cups
• Butter 50 g
• Salt, dark pepper, flour To taste

How to cook crucian carp in sour cream

1. I don’t like it if the dish is made from big fish. Naturally, the fish will be baked and fried, but the taste that sour cream gives during baking will “spread” over the surface of the fish and will not permeate it. Therefore, it is better to cook from medium-sized crucian carp, as they say - “palm-shaped” or “palm-shaped”.

Crucian carp for frying

Peel and gut the crucian carp

Dry the crucian carp and sprinkle with spices

Roll crucian carp in wheat flour

Fry all the crucian carp on both sides alternately

Place the fried fish in a greased pan.

Fat and freshest homemade sour cream

Pour homemade sour cream over crucian carp

Bake crucian carp with sour cream in the oven

Place the finished crucian carp on a huge plate

Crucian carp in sour cream - an unusual baked fish dish

Crucian carp baked in sour cream

Crucian carp baked in the oven with sour cream and onions! Try to cook. It's quite tasty.

Ingredients for “Crucian carp baked in sour cream”:

• Crucian carp – 4 pieces
• Salt
• Dark pepper
• Seasoning (For fish)
• Onion (Large onion) - 1 pc.
• Vegetable oil
• Sour cream – 200 g
• Mayonnaise - 1 tbsp. l.
• Chicken egg - 1 piece
• Wheat flour / Flour (For breading)

Production time: 60 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Crucian carp baked in sour cream”:

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July 16, 2019 mollaeva2015 #

July 17, 2019 karealina88 # (recipe creator)

July 14, 2019 obukhov11 #

July 14, 2019 karealina88 # (recipe creator)

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July 13, 2019 karealina88 # (recipe creator)

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Step-by-step recipe for making crucian carp in sour cream in a frying pan

Content

1. Recipe for crucian carp in sour cream in a frying pan - what will you need?
2. Step-by-step recipe: crucian carp in sour cream, cooked in a frying pan
3. Video: how to cook crucian carp in sour cream
4. What other recipes for making crucian carp do you understand?

Just because a person likes to fish does not mean that he likes to cook it. And there really are a huge number of circumstances for that. But, if you still want to try your own dish from personally caught crucian carp, and also treat your friends, here are detailed notes for you!

Moreover, the cooking process is simple and does not require any exotic ingredients, whose names are difficult to pronounce.

Recipe for crucian carp in sour cream in a frying pan - what will you need?

You can learn the art of cooking, but cooking fish perfectly is a talent. We suggest checking its availability right now, here in the kitchen. Who knows, maybe you are about to have a “signature dish” for which you will become famous among your loved ones and friends. Ready?

To make the most delicious crucian carp in sour cream in a frying pan, we will need:

• Crucian carp – 4 “tails”, 300 g each;
• Onions - 2 pieces;
• High fat sour cream – 500 gr.

We will cook this whole thing in vegetable oil. Add salt, pepper and herbs to taste. In fact, as previously stated, there is nothing supernatural. Everyday foods that you probably already have in your refrigerator. And if you couldn’t catch a crucian carp, then let’s go “fishing” to the store! There will literally be a bite...

Step-by-step recipe: crucian carp in sour cream, cooked in a frying pan

So, like any other fish, crucian carp must first be washed. Before cleaning it, it is not necessary to scald it with boiling water or freeze it beforehand, like perch; crucian carp scales come off quite easily. After cleaning, it is necessary to gut the fish and wash it again, both inside and outside. It is also recommended to cut out the gills before cooking.

Next, we need to create deep cuts on the ribs of the crucian carp, striped ones, this is necessary so that after frying the bones are not actually felt while eating. Naturally, there are a lot of videos on the Internet about how you can completely get rid of bones, but you and I are reasonable-minded people and we realize that they cannot disappear, like the stitches after Kashpirovsky.

As we have completed all the previous points, you need to rub the fish with salt, inside and outside. And while you are doing this, it is better that the frying pan is already heated, along with the vegetable oil.

Now it's time to fry the crucian carp!

Place the fish in a hot frying pan and fry it on both sides until an appetizing golden crust. Watch the action closely; if you miss it, it will become dark, and as a result, not so tasty. This is reminiscent of the process of brewing coffee in a Turk. It boils for a few seconds, and if you don’t have time to remove it in time, you’ll have to wash the stove.

So, let’s imagine that everything worked out for us! The fish already looks incredibly appetizing, but before the final result you need to perform some more culinary procedures.

At this point, we need to switch the stove to a slow fire, and while the frying pan is cooling, we transfer the fish to a plate, temporarily, and quickly cut the onion into half rings, then simmer it until soft and transparent.

And once all this is done, we return the fish to the frying pan where our onions are ready, pour generously of sour cream, all 500 grams, and simmer until done for another 20 minutes.

In fact, that's all. All we have to do is transfer our culinary masterpiece into a beautiful bowl, sprinkle with chopped herbs and serve while everything is hot.

Video: how to cook crucian carp in sour cream

To consolidate what you have read, I suggest watching this video, which clearly shows a step-by-step recipe for frying fish in a frying pan. As they say, it is better to see once than to hear 100 times.

What other recipes for making crucian carp do you understand?

Sometimes even the most insignificant change in a recipe, the addition of a certain seasoning or ingredient, radically changes the taste of the dish. Let's share your fish recipes in the comments. For example, who understands how to cook crucian carp on coals? It would be interesting to read, and be sure to try it later!