Carp in sour cream sauce (for slow cooker)

Carp in sour cream sauce (for slow cooker)

Category: Fish dishes

Ingredients
carp pieces	about a kilogram
big onion	2
seasoning for fish	taste
ground pepper	taste
sour cream	400 gram
parsley	bunch or to taste
flour	gram 100
salt	and where without her
oil	100g

Cooking method

• Kind people brought me already cut carps, they said that the pieces from the carcasses were 2-3 kilos, there was about a kilo in the package. I didn't have to butcher, the only thing I removed the fins and tail.
• 1. put pieces of plums on the bottom of the slow lure. butter, 100 grams, can be replaced with good margarine
• 2.on Berner, grated onion on the finest grater
• 3.I dipped pieces of carp in flour and salt, so that during the cooking process this very flour gives the sauce thickness, the fish does not fall apart, and there is just enough salt so that we do not oversalt the dish
• 4. each layer of fish sprinkled with seasoning for fish, allspice and coriander (a simple cilantro). Layers turned out - 2
• 5.filled with sour cream, sprinkled with dill,
• 6. I added water at the very end almost, the level is visible in the photo, I added it when the smell started, the upper pieces were not completely immersed, I was afraid that they would be damp.

Time for preparing:

4-5 hours. (Recently, I have determined readiness in a slow way by smell, adding another hour and a half)

Cooking program:

High Mode

Note

I hope you enjoy the recipe. Bon Appetit!

Mm mm yummy !!!! And the smell ..... Thanks namesake for the recipe !!!! Bookmarked !!!!! Until next fishing !! :-)

Natasha, thanks for the tip! You will not believe it already late in the evening did it, now the fish came at the bottom.

evaporated :-) :-)

yeah, we'll have to cook again!

[mowgli]

mowgli, Natasha, what an interesting recipe, thanks !!!
And if in Mult, probably 5-6 hours on "extinguishing", right?
After such processing, the bones are chewable.? How is it in canned food?

Natasha, and without water it will also be very tasty onion will give a sauce, you can not add oil or just a little just to lubricate the bottom. The bow down under the fish, so that the fish is not cooked before the onion, then you can shake it off on the sides of the fish, it will still be cooked from the heat of the walls. By the way - it will cook faster without water.

[Trishka]

Ira, this is how I cooked without water, then I see that the upper pieces were not ready and at the very end I added water.Trishka,, Ksyusha, in a slow cooker on stewing and 1.5 hours is enough, I think so.

that's how I cooked without water

ay-ay-ay,: sorry: for inattention.

[Natalia]

Natalia, and in a slow little bones are soft or not?

[Ksyusha]

Ksyusha, I did only 4-5 hours on Hai, I think if then another 3 hours followed on Low, then maybe, but my bones are not soft

Thank you!