Crucian carp baked in sour cream with mushrooms

Category: Fish dishes
Crucian carp baked in sour cream with mushrooms

Ingredients

Crucian carp net weight 2 Kg
Milk 1 liter
frying oil, salt, sugar, fish seasoning, bread crumbs
large onion 1 PC
chopped champignons 1 st
sour cream 250 g

Cooking method

  • “Sorry, sir!” The secretary apologized and continued in a whisper: “As soon as you ate borshchok or soup, immediately order fish to be served, benefactor. Of the mute fish, the best is fried crucian carp in sour cream; only so that it does not smell like mud and has subtlety , you need to keep it alive in milk for a whole day.
  • “It’s also good for a sterlet ring,” said the honorable world leader, closing his eyes, but immediately, unexpectedly for everyone, he dashed from his place, made a brutal face and roared towards the chairman: “Pyotr Nikolaich, are you soon? I can't wait any longer! I can not!
  • A. P. Chekhov "Siren"
  • Nuuu .... we have live crucian carp - it's like in a fairy tale ... But in reality ... already peeled and cut carps were swimming in my milk! Pour 2 kg of carp with a liter of milk, add 1 tbsp. l sugar, 4 tbsp. l. salt and leave for a day.
  • Crucian carp baked in sour cream with mushrooms
  • On the trail. sprinkle the carp with seasonings and breadcrumbs for a day and fry for 1 minute on each side in hot oil.
  • Crucian carp baked in sour cream with mushrooms
  • In another frying pan, fry the finely chopped onion and mushrooms, add sour cream.
  • Crucian carp baked in sour cream with mushrooms
  • Crucian carp baked in sour cream with mushrooms
  • Put the crucians on a baking sheet, pour over the sauce and in an oven heated to 250 * C for 10-15 minutes, depending on the size of the fish.
  • Crucian carp baked in sour cream with mushrooms
  • ALL! Serve with onion!
  • Oh, how delicious it is, despite being a little bony!

Note

I must say that although my crucians are caught in Buguni read the swamp, there was no smell of mud after soaking. We really liked the crucians.




Crucian carp is a freshwater fish. Length up to 45 cm, weight 1-3 kg. Distinguish between gold and goldfish. The body of the golden carp is high, strongly compressed from the sides (dark golden), covered with large, tight-fitting scales. In crucian carp, the body is somewhat oblong, the sides and abdomen are silvery. * The crucian carp lives in small lakes, ponds and other low-flowing and stagnant water bodies of Central Europe and Asia (goldfish), the basins of the Pacific Ocean, Siberia, and the European part of Russia (goldfish). Object of fishing and fish farming. The meat has dietary properties, is white, juicy, contains 17.7% protein with a high content of essential amino acids, 1.8% fat, potassium, phosphorus and iron salts. Crucian carp is widely known in fish cooking, especially fried, stewed or baked.

Salton
a little trick with crucian carp - if you very often cut them cross on a cross and fry in oil for 2-3 minutes, then with sour cream and in the oven, then there will be no bones. I always do that. And they are better saturated with milk.
alina-ukhova
Aha, we tried so, moow said that there were more bones and they became smaller, so I don't do this anymore. And maybe the handles are crooked?
floran
Well, I really don't know how, in the case of cutting a carp, the handles can be crooked? I read this advice many times and every time - a lot of comments for and against. But in fact - the result is the same - you cut the bones and they increase in number and grind, this is understandable. I also tried to improve something in terms of cooking bony fish - all bullshit, bones don't go anywhere. And although the husband eats, he is able to feel small bones and not plant them in the throat, even he criticized the cut crucian carp.
And I in general tied with a "tasty" crucian ...
Tesh
Quote: alina-ukhova

Aha, we tried so, moow said that there were more bones and they became smaller, so I don't do this anymore. And maybe the handles are crooked?
Here is a questionable question, I also did it with an incision twice as many bones. Probably cut each one in half)))) There were rather large fish, the bones did not have time to steam, the bones are also large. And with small fish, the slicing works very well. Also, if you pour it with lemon, then in general, it seems to dissolve. So, that advice is good, but not for every fish)

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