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Crucian carp in foil on the grill

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616
Kitchen World
Calorie content 97.9 kcal
Portions 6 port.
Cooking time 20 minutes.
Proteins * 10.1 gr.
Fats * 12.5 g
Carbohydrates* 1.8 gr.
* per 100 gr. product
Crucian carp in foil on the grill
Content

To prepare juicy ruddy crucian carp in foil on the grill, you need fat sour cream, lemon, aromatic dill and butter. Already by listing the ingredients, you can understand that the cooked fish will have a creamy, piquant taste and rich aroma. This is a great picnic dish for a big company.

Ingredients

Cooking process

step 1 out of 5
We clean the fish from the scales, cut the abdomen and remove the insides. Fins, gills are removed. We wash the resulting carcasses well with running water and dry them with paper towels inside and out. We cut both sides of each carcass in several places, as in the photo.
step 2 out of 5
My dill. Dry and chop coarsely with a knife. Rinse the lemon, dry it and cut into thin slices.
step 3 out of 5
Sprinkle carcasses of crucians with salt and ground black pepper. Rub the spices with our hands over the surface and inner cavity of the fish. Put chopped dill, a slice of lemon and a little butter inside. Lubricate the surface with fat sour cream, insert lemon slices into the cuts.
step 4 out of 5
For each crucian carp, cut off a piece of foil, grease with a small amount of vegetable oil. We wrap each crucian carp. We place the fish in foil on the wire rack and send it to the grill with smoldering coals.
step 5 out of 5
We cook the crucian carp for about seven to ten minutes on each side, not forgetting to turn the fish over for even baking. Depending on the size of the carcasses and the intensity of the heat, the baking time may be slightly longer or less. We remove the finished carp from the wire rack and put it on a dish. Serve hot in foil.
Bon Appetit!

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