Lin in sour cream

Wash the tench carcasses well under the water tap. Use a sharp knife to scrape the river mucus from the surface of the skin. The scales can not be cleaned, as it is very small and soft. Then make an incision on the stomach and remove all inedible insides. Rinse the line under water again and wipe dry with a paper towel.

In a small bowl, mix sea salt and spices (suitable for fish). Scoop a small amount of spices into the palm of your hand and rub the fish carcasses with them from all sides - inside and out. Leave in this position for 10 minutes so that the spices are absorbed.

Pour a little flour into a large flat dish. Smooth it over the entire surface of the dishes. Then, in turn, dip each carcass of tench, covering it from all sides with flour. Such a crust of flour will make the fish even more appetizing and delicious and, moreover, will leave it juicy inside.

Put a frying pan with a thick bottom on the stove and pour a little vegetable oil into it. As soon as the pan warms up enough, lay out the tench and fry it over medium heat, without covering it with a lid, for about 3-4 minutes on one side. Then gently flip to the other side and fry until golden crisp.

Prepare fish sauce in parallel. Mix sour cream (you can take sour cream of any fat content) and warm water together until a homogeneous consistency. Add salt and spices to your liking. Add oregano (or Italian herbs). However, you can replace or supplement oregano with any fresh herbs to taste. Green onions, parsley or dill will do (they will first need to be washed, dried and finely chopped).

Next, cover the fried tench carcasses with sour cream sauce, pouring it directly into the pan. Sprinkle more oregano (Italian herbs) on top. Make the fire minimal, cover the pan with a lid and simmer the fish for about 15 minutes. Then remove the pan from the heat.

Stewed tench in sour cream sauce is better served hot. As a side dish, you can boil or bake potatoes - cooked fish goes especially well with it in this way.

Bon appetit!