Crucian Carp in Sour Cream Sauce
Main Dishes • Russian
Description
Another traditional Russian dish. Crucian carp is a sweet but bony fish, sometimes it has a muddy smell. If there is a way to elevate its flavor, it is definitely with a thick sour cream sauce. It wonderfully softens the taste, the sweetness remains, and the characteristic smell of river fish disappears without a trace. There is another secret — before frying, it is advisable to soak the crucian carp in milk for 12 hours, making them particularly delicate. The recipe was shared by John Smith, a chef at a popular American restaurant.
Ingredients
- Crucian Carp 4 pieces
- Milk 0 qt
- White Pepper (whole) to taste
- Wheat Flour 5 oz
- Sour Cream 15 oz
- Butter 10 oz
- Nutmeg 0 oz
- Onion 10 oz
- Fingerling Potatoes 25 oz
- Ocean salt 5 oz
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Clean the fish from scales, flatten the fillet on the skin, and soak in 800 ml of milk for 12 hours.
Step 2
Remove the fillet from the milk and make crosswise cuts on the skin every 2 mm.
Step 3
Heat a skillet and add the flour and butter. Fry until it has a nutty aroma.
Step 4
Slightly warm 400 ml of milk.
Step 5
Then, pour the milk into the flour mixture in a thin stream. Whisk until it reaches the consistency of thick sour cream.
Step 6
Next, add the sour cream, salt, and pepper to taste. Add nutmeg.
Step 7
Peel the onion, cut it into feathers, and sauté in butter until cooked.
Step 8
Preheat the oven to 355°F.
Step 9
Wash the baby potatoes, pierce them with skewers, place them on sea salt, and bake in the oven for about 20–25 minutes.
Step 10
Grease a cast-iron or clay dish with vegetable oil, place the crucian carp fillet (skin side down), top with the sautéed onion, and pour over the sour cream sauce.
Step 11
Cook in the preheated oven for 18–20 minutes at 355°F.
Step 12
Serve the crucian carp with the baked potatoes.
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