Carp in sour cream: royally delicious, just barbaric

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Carp in sour cream, but the whole dish, which is more like a basin. How do you like this idea?

In fact, carp cook - a piece of cake. The main thing - carefully clean it, and then - to make cuts with a distance of 0.3-0.5 cm. Cut not spare, but cautiously - to the bones.

I took here as - is to raise the cultural level. Decided to get acquainted with modern literature. Book bummed in the child's room. With the cover on my face looked grim barbarian act busy mental activity. Under the cover turned out to be a fantasy.

To increase the cultural level had to give up, and so the fifth chapter - a long list of dishes presented to the barbaric king's fantasy-table, I broke down and went to cook.

Eat very much wanted

One of these dishes just were carp in sour cream. The whole basin.

Alas, basin fish at my home could be found. Had to settle for a pair of stuff, but - zhirnenky, mouth-watering. Not some sort of bony dystrophies, which sometimes try to pass off fish.

They went to the door.

In fact karases cook - a piece of cake. The main thing - carefully clean it, and then - to make cuts with a distance of 0.3-0.5 cm. Cut not spare, but ive - up bones.

These cuts we kill several birds with one stone, so to speak: in the first, giving the fish get enough sour cream sauce, and in the second - during the preparation of the heat softens the bones.

I remember, I did not immediately recognize this chip. I thought - and what happens to the bones? - Asian restaurant, I remember. Then filed a carp, a small, zazharistogo. Pah-pah not to lie, but I suspect it was prepared fried. So - no nasty small bones did not spoil the meal.

It turns out that the incision on the carcass plus high processing temperature are doing wonders in this business.

If you cook carp in sour cream, the effect will be less - after all quenching temperature is much lower than the boiling temperature of the oil, but the bones "pomyagcheyut".

Anyway, incised fish, salt and pepper, undertake the sour cream. Mix it with finely chopped herbs and season with salt, pepper, too (considering the fact that some spices have been used for fish).

As a sauce mixed up, we send him carp on spa treatments, even pickled. We drown them in it mercilessly!

Through an hour about the prepared baking sheet: grease it well with butter (walk so to walk, bye, diet), spread coarsely chopped onions, and on it - carp. Fill all this luxury cream sauce.

Ship in the oven at 180 degrees for 50 minutes, periodically pouring bared part of the fish sauce. Why so long? Yes, all for the bones to steam and was vkuuuu-uuusno. Get the dish and barbarous tsarist and at the same time!

Bon appetit, by the way! Well, Like or subscription will help you not to miss new recipes.

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