Carp in sour cream on a pillow of vegetables
Cooking time:
1 hour
Active time:
35 minutes
Complexity:
Average
Need to defrost
If you don't know how to cook this fish, then here is a recipe for tender carp in sour cream with vegetables. Carp, by the way, is very useful: it contains a lot of protein, omega-3 and omega-6 fatty acids. Be sure to include it in your diet if you are not allergic to fish .
See all recipes category Fish 
5
Recipe "Carp in sour cream on a pillow of vegetables "
Ingredients, serves 8
carp
1 pc.
sour cream 20%
200 g
salt
2 tsp
fresh garlic
2 cloves
medium red onion
1 pc (120g)
ground paprika
1.5 tsp
olive oil
2 tbsp. spoons
For the vegetable pillow:
fresh tomatoes
1 pc (150g)
medium onions
1 pc (120g)
bell pepper
1 pc (200g)
celery stalk
3 pcs. (180 g)
fresh garlic
1 clove
olive oil
2-3 tbsp. spoons
dried dill
0.5 tsp
salt
0.5 tsp
Step 1/11
Make the sour cream sauce. Finely chop the red onion and 2 garlic cloves, put in a bowl.
Step 2/11
Add paprika, salt, olive oil and sour cream, mix.
Step 3/11
Cut celery into slices, onions - in half rings.
Step 4/11
Peel the pepper from the seeds, remove the stalk, cut the flesh into strips.
Step 5/11
Preheat a frying pan with 2-3 tbsp. tablespoons of oil, put the onion and garlic and cook over medium heat until golden (about 3-5 minutes).
Step 6/11
Add the celery and cook for a further 3-5 minutes.
Step 7/11
Put the bell pepper and fry for 3-5 minutes over medium heat. Add a little oil if necessary. Salt. Add dried dill, mix, warm everything together for about a minute and remove from the heat.
Step 8/11
Line a baking sheet with parchment. Place the roasted vegetables on it.
Step 9/11
Place the pre-thawed carp skin side down on top. Put the sour cream sauce on the fillet, distribute evenly.
Step 10/11
Cut the tomato into rounds and place on the fish. Bake the carp in the oven for 25 minutes at 190C.
Step 11/11
Serve the carp in sour cream with mashed potatoes or boiled potatoes.
Ingredients, serves 8
carp
1 pc.
sour cream 20%
200 g
salt
2 tsp
fresh garlic
2 cloves
medium red onion
1 pc (120g)
ground paprika
1.5 tsp
olive oil
2 tbsp. spoons
For the vegetable pillow:
fresh tomatoes
1 pc (150g)
medium onions
1 pc (120g)
bell pepper
1 pc (200g)
celery stalk
3 pcs. (180 g)
fresh garlic
1 clove
olive oil
2-3 tbsp. spoons
dried dill
0.5 tsp
salt
0.5 tsp
Nutritional value per 100 g
Calories
176 kcal
Proteins
13 g
Fats
12 g
Carbohydrates
4 g
Saturated fat
3 g
Dietary fiber
1 g
Added sugar
0 g
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