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Crucian carp in sour cream on the grill

0
1346
Kitchen World
Calorie content 198.1 kcal
Portions 4 port.
Cooking time 15 minutes.
Proteins * 9 gr.
Fats * 16.9 gr.
Carbohydrates* 11.6 gr.
* per 100 gr. product
Crucian carp in sour cream on the grill
Content

Crucians go well with sour cream. The creamy taste and light sourness of the fermented milk product emphasize the tender flesh of this river fish from the best side. Add some mayonnaise and mustard for an extra flavor. We will cook carp on a wire rack - this process will take no more than ten to twelve minutes.

Ingredients

Cooking process

step 1 out of 6
We clean the carp of scales, cut the abdomen and remove all the insides. Remove the gills, tails and fins. The resulting carcasses are thoroughly washed with running water and dried with paper towels inside and out.
step 2 out of 6
Prepare sour cream marinade in a separate container. We mix sour cream, mayonnaise, mustard, as well as salt and black pepper to taste.
step 3 out of 6
Pour the carcasses of carp with the prepared mixture and distribute it with our hands throughout the fish. We leave the carp to marinate for fifteen to twenty minutes.
step 4 out of 6
We prepare a grill with embers. We place the fish on a grid greased with vegetable oil and send it to the grill. Cook for about ten to twelve minutes in total, remembering to turn the fish over to fry evenly.
step 5 out of 6
Each crucian carp will be covered with a golden crust.
step 6 out of 6
Carefully remove the finished carp from the wire rack and transfer to a serving dish. Serve hot with herbs and fresh vegetables.
Bon Appetit!

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