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Recipe karate in a sweep
Have you ever been to Warsaw? They're doing this. They take the carasses of ordinary, still alive, vital, and in milk. Day in milk, they, bastards, swim, and then as they are in sour cream in a staring pan, so then, my brother, do not need your pineapples!
The incomparable sour cream Anton Pavlovich Chekhov recalled not one of his works. Most likely, this nondescript fish was a favorite dish of the great classic. And tonight. "Site" teach you how to cook this dish.
Carpets in sour cream are the most delicious karashi in sour cream in the oven. For "Chekhov" karasses, fish should be taken necessarily small, the head should not be cut off. Small carp is sweet, it does not smell of mud, the bones soften during cooking, and the crust and tails remain crispy.
But getting a small fish is sometimes difficult. In this case, "Site" There is a secret to getting rid of small bones. It is necessary to make transverse incisions 3-4 mm wide on each side of the fish with a sharp knife, without cutting the ridge.
Many housewives refuse to cook river fish in any way, due to the characteristic swamp smell. But this trouble can be avoided. First, not all fish smell mud, but individuals older than one year. Secondly, you can remove an unpleasant odor on the advice of Anton Pavlovich - soak fish in milk.
Of course, leaving live karasses for a day does not make sense. To remove the fishy smell. Take 1 liter of milk, add 1 tbsp of salt and completely pour peeled and gutted fish (cut off the head in a large one). Both the fins and the tail should be covered with milk. Small carasses (the size of a palm and less) soak 30-40 minutes, large - one hour, 30 minutes on each side.
Then take the fish out of the milk, let it drain and start cooking!
The ingredients
Preparation
Not one carp! If you like fish dishes, you will definitely like carp baked in an oven with sour cream and vegetables. The fish is tender, juicy and easily separated from the bones.
And if you do not like river fish, try to bake mackerel whole in mustard marinade sauce. Quick, easy and no extra dishes!
Do you like the recipe? tell your friends. How to cook carcass in sour cream Chekhov!
The incomparable sour cream Anton Pavlovich Chekhov recalled not one of his works. Most likely, this nondescript fish was a favorite dish of the great classic. And tonight. "Site" teach you how to cook this dish.
Carpets in sour cream are the most delicious karashi in sour cream in the oven. For "Chekhov" karasses, fish should be taken necessarily small, the head should not be cut off. Small carp is sweet, it does not smell of mud, the bones soften during cooking, and the crust and tails remain crispy.
But getting a small fish is sometimes difficult. In this case, "Site" There is a secret to getting rid of small bones. It is necessary to make transverse incisions 3-4 mm wide on each side of the fish with a sharp knife, without cutting the ridge.
Many housewives refuse to cook river fish in any way, due to the characteristic swamp smell. But this trouble can be avoided. First, not all fish smell mud, but individuals older than one year. Secondly, you can remove an unpleasant odor on the advice of Anton Pavlovich - soak fish in milk.
Of course, leaving live karasses for a day does not make sense. To remove the fishy smell. Take 1 liter of milk, add 1 tbsp of salt and completely pour peeled and gutted fish (cut off the head in a large one). Both the fins and the tail should be covered with milk. Small carasses (the size of a palm and less) soak 30-40 minutes, large - one hour, 30 minutes on each side.
Then take the fish out of the milk, let it drain and start cooking!
The ingredients
- 1–1.5 kg of small carcasses
- 1 tbsp flour
- 1 tsp salt
- 0.5 tsp ground black pepper
- 3 large bulbs
- 0.5 l of fatty cream or loose sour cream
- vegetable-oil
- fresh greens, spices to taste
Preparation
- Mix the flour with salt and black pepper.
- Dip the karasya in flour on both sides and roast in vegetable oil (at medium heat) to a golden crust. Put the finished fish on a paper towel to remove excess fat.
- Slice the onions with semi-rings and fry in a small amount of vegetable oil under the lid until it is clear.
- Place the onions on the pan, and spread the carp evenly on top.
- Pour the fish with cream and sprinkle any spices.
- Bake in the oven for 30-40 minutes at a temperature of 180 degrees. Before serving, decorate the carcass with fresh greens. Bon appetit!
Not one carp! If you like fish dishes, you will definitely like carp baked in an oven with sour cream and vegetables. The fish is tender, juicy and easily separated from the bones.
And if you do not like river fish, try to bake mackerel whole in mustard marinade sauce. Quick, easy and no extra dishes!
Do you like the recipe? tell your friends. How to cook carcass in sour cream Chekhov!
