Caraci in sour cream recipe

Not every Russian dish manages to get into the annals of world literature. In this sense, carp in sour cream is very lucky thanks to the story of A.Chekhov "Siren". The authoritative opinion of the great writer adds weight and respectability to this dish. One must assume that Anton Pavlovich knew how to prepare a crucian in sour cream. It's a pity that I did not describe the process completely.

In general, cooking fish dishes is a very delicate thing and involves certain culinary skills. Fish itself should be chosen very carefully, as the other classic put it - there is no fish of the second freshness. Carp of the first freshness should have an unobtrusive look, bright gills and a resilient body covered with transparent mucus. If you do not find a suitable crucian, the dish will not lose its attraction from carp to carp. I must say that for a dish of carp in sour cream, the recipe is quite simple, but requires accuracy and even pedantry.

To prepare a dish of carp in sour cream the prescription assumes you have at least one kilogram of this fish; Two onion heads, medium size; Packing fatty sour cream. It is also advisable to purchase liquid smoke, but it is not necessary.

Cleaning fish is the most unpleasant moment of the whole cooking process, but, fortunately, crucian carp, and equal carp, have a large scales, which are relatively easy to remove, and with barefoot caught fish can be removed even with bare hands.

After cleaning the crucian must be carefully gutted, thoroughly rinsed inside and outside and make four notches along the ribs: in this form the crucian is better fried. In no case can you cut off your head, it would be an unforgivable violation of all existing traditions. But the gills need to be removed - they do not need anything.

From this point, disagreements begin among the lovers of the dish of carp in sour cream, the recipe of some provides for preliminary frying, the recipe of others is strongly opposed. Not adhering to either one or the other, let's call this stage of cooking optional.

Toast should be on a well-heated frying pan in butter until golden brown. Before roasting the carp should be paned in flour.

We return to the common road of all the lovers of roasted crucian carp in sour cream. Rub the fish with salt, from the outside and from the inside, you can mix salt with spices and rub the resulting mixture. Now we cut the onions with rings and stuff them with our carrots, the onion will repel the unpleasant smell of the mold, about which Chekhov mentioned, and will add flavor and aroma to the dish. Several rings are placed under the gills. It is true that carp loves onions, so do not be sorry.

We cover the baking tray with sour cream, put carp on it and fill it with sour cream. We put the remaining onion from above. We will dwell on liquid smoke separately: it combines very successfully with a dish of caramel in sour cream, the recipe, however, does not directly indicate the mandatory application of it. He will give the carp to the illusion of cooking in a Russian stove on wood. Most likely this is what the great writer used to eat. Liquid smoke should be mixed with a portion of sour cream and cover the fish with this mixture. A tablespoon of smoke would be enough. If there is no liquid smoke or if you do not like it for some reason, you can do it without it. As you can see, the recipe is rather democratic in its essence, like all recipes of Russian dishes, it is not some Chinese dish that can not be cooked without sesame oil or, for example, ground ginger with Szechuan cabbage.

The oven should be heated to T = 180C and baked for 15-20 minutes. The best side dish for this dish is potatoes. It can be baked in the oven separately or covered with roundabouts if you find enough space on the baking sheet. If carp is prepared without pre-frying, then the time in the oven should be doubled.