Crucians are cooked in many countries around the world, and almost every kitchen has a recipe for this fish, fried, stewed or baked in cream sauce. This sauce helps to neutralize the specific smell of mud, typical of river fish, to make its meat tender and juicy, to give it a unique taste. Carp in sour cream is prepared simply for almost any of the existing recipes. For the preparation of this dish can easily take the hostess, who has no culinary experience. The dish as a result will turn out so tasty that it will not be a shame to put it on the festive table. For a family dinner, this option is ideal.
Cooking Features
To carp in sour cream turned out tasty and fragrant, it should be properly selected, prepared, and then stewed or baked in sauce, focusing on the instructions accompanying a particular recipe.
- It is always better to cook fresh river fish. The ideal option is to purchase live fish. If the crucian is not moving, look under his gills. If they are pink, the fish is fresh.
- Before cooking, crucians need to be cleaned, removing scales and fins, as well as gutting. Be prepared for the fish to flap in your hands, otherwise you may get hurt by surprise. Gut carp, try not to damage the gallbladder, thoroughly flush the abdomen inside, freeing from the films. If this is not done very carefully, the ready fish will taste bitter.
- Before cooking, the crucian carcass is rubbed with salt, spices, and herbs. With them, it will get tastier and more aromatic. Salt do not regret: slightly salted crucian tastes more pleasant than under salted. From spices give preference to black pepper or paprika. Of the herbs, dill and parsley are most suitable. You can use lemon juice and lemon zest.
- A carp is one of the bony fish. To eat it was nice and safe, first make a series of oblique cuts on his back. The more often they are located, the better.
- The cooking time of a crucian in sour cream most often depends on the size of the fish. Small fish require 20-25 minutes, large specimens prepare 30-45 minutes. The time may vary depending on the selected recipe.
Carp in sour cream can be served cold or hot, with or without garnish - it all depends on your preferences.
Crucian carp fried in sour cream
Composition:
- crucian - 2 kg;
- tomatoes - 0, 3 kg;
- onions - 0, 3 kg;
- carrots - 0, 3 kg;
- sour cream - 0.5 l;
- flour - 80 g;
- lemon juice - 30 ml;
- dill, basil, parsley - to taste;
- salt, black pepper - to taste;
- vegetable oil - as required.
Method of preparation:
- Clean and gut carp. Rinse them well, pat dry. Make diagonal cuts along the back about 5 mm apart.
- Rub the carp outside and inside with a mixture of salt and pepper. Sprinkle with lemon juice and leave for 20 minutes.
- Cut the tomatoes into semicircular slices of medium thickness.
- Chop a part of greenery, leave a part with sprigs.
- Remove the husks from the onion, cut it into small cubes.
- Carrots scrape, wash and grate on a coarse grater.
- Heat oil in a pan, put onions and carrots in it, fry them on medium heat until they are golden in color.
- Remove roasted vegetables from the pan, heat a new batch of oil in it.
- Breast the crucian carp in flour and place on a hot frying pan. Fry them on both sides until a crust appears. You need to fry without a lid on medium or intense fire.
- Inside each fish, put a couple of pieces of tomatoes, a few sprigs of greens.
- Fold the crucian carp in a saucepan. Top them with fried onions and carrots.
- Sprinkle with chopped greens and cover with sour cream.
- Cover the saucepan with a lid and set on low heat. Cook fried carp for 5 minutes after sour cream boils.
- Turning off the fire, give the crucians time to soak in sour cream. To do this, they must be left under the lid for 10-15 minutes.
The crucian carp prepared according to this recipe is a nourishing and self-sufficient dish, a side dish is not required. If you want something to complement the snack, it is better to give preference to fried or boiled potatoes.
A simple recipe for crucian carp in sour cream
Composition:
- crucian - 1 kg;
- onions - 150g;
- sour cream - 100 ml;
- water - 0, 2 l;
- vegetable oil - as needed;
- salt, pepper, greens - to taste;
- flour - 40 g.
Method of preparation:
- Prepare crucians, cleaning them and gutting them. Make cuts on the ridge crosswise at a small distance from each other to chop the bones.
- Rub the fish with salt and pepper.
- Breast in flour and fry over medium heat until an appetizing crust forms. Put in a saucepan with a thick bottom.
- Chop the onion into rings, fry them until golden in the oil in a clean pan. Put onion rings on top of the fish.
- Pour water into the pot. Put it on the fire and simmer on low heat for 10-15 minutes.
- Add sour cream, salt and season to taste. Sprinkle with finely chopped greens. Continue cooking for another 5 minutes.
This simple and economical recipe can be called a classic. The dish on it turns out impeccable. They can not surprise anyone, but even the most fastidious gourmet will be able to feed hearty and tasty.
Crucians baked in the oven in sour cream
Composition:
- crucian - 1 kg;
- onions - 0, 3 kg;
- carrots - 150 g;
- garlic - 2 cloves;
- sour cream - 0, 25 l;
- salt, pepper - to taste;
- tomato - 150 g;
- parsley - to taste;
- vegetable oil - as required;
- flour - 40 g.
Method of preparation:
- Peeled and gutted carp, rub with salt and pepper. Breast them in flour and fry in boiling oil until golden brown.
- Cut the onion into half rings, rub the carrots on a grater for Korean salads or cut into thin strips.
- Fry vegetables in butter until soft. Put them on the bottom of the baking dish.
- Put the crucian carp on the vegetable cushion.
- Brush them thickly with sour cream, using about two thirds of this product.
- Place the form in an oven preheated to 180 degrees. Bake crucian in cream 20 minutes.
- Cut the tomato into thin circles, place them on the crucian carp.
- Mix the remaining sour cream with chopped greens and garlic passed through a press.
- Brush the sour cream over the fish and return to the oven. Bake another 10 minutes.
Crucians in sour cream, baked in the oven, look very appetizing. They are not ashamed to offer guests. The taste of the dish will not disappoint them.
Crucian carp in sour cream with potatoes
Composition:
- carp - 0, 9 kg;
- potatoes - 0, 8 kg;
- sour cream - 0, 2 l;
- garlic - 3 cloves;
- vegetable oil - 20 ml;
- salt, pepper, greens, lemon juice - to taste.
Method of preparation:
- Clean, gut carp. Make slashes in the back area about 3-5 mm apart. Rub with a mixture of salt, pepper and seasonings. Sprinkle with lemon juice. Let marinate for at least 10 minutes.
- Peel the potatoes and cut them into small bars like french fries.
- Crush garlic with a hand press, mix with sour cream.
- Add greens, spices and spices to the sour cream, finely chopped with a knife. Salt it lightly.
- Oil grease the baking pan.
- Mix half of sour cream sauce with potatoes.
- Put the potatoes in shape, flatten.
- Smear the remaining sour cream crucians, put them on the potatoes. Cover with foil.
- Place the form in an oven preheated to 180 degrees. Bake crucian with potatoes 40-45 minutes. 15 minutes before the readiness, remove the foil so that the crucian will turn red.
Dish for this recipe is hearty, it does not need a side dish.
Crucians in sour cream are always tender, juicy, fragrant. They can be fried, extinguished, baked. If you cook a crucian in the oven with vegetables, the dish will be more satisfying.
