Crucian carp in sour cream sauce in a cauldron

Step-by-step cooking

1. Step 1:

   

   At the first stage of cooking on gutted and cleaned crucians, it is necessary to make incisions along the location of the ribs. This is done so that the fork bones are broken, and they dissolve at high temperatures during roasting.

2. Step 2:

   

   In order for the crucians to lose the smell of silt, if there is one, of course, the fish must be filled with milk for one hour. Then drain the milk. It is not necessary to wash the crucian carp in water.

3. Step 3:

   

   When preparing the ingredients for the sauce, cut the onion into small cubes.

4. Step 4:

   

   Mushrooms and champignons are also cut into cubes.

5. Step 5:

   

   Crush garlic

6. Step 6:

   

   Before frying in a frying pan, rub the crucian carp with a mixture of salt and black pepper and roll in semolina

7. Step 7:

   

   Fry the carp in a frying pan on both sides on a mixture of sunflower oil and butter until golden brown. Crucian carp should be fried until the fish is ready

9. Step 8:

   

   To prepare sour cream sauce, first pour sunflower oil into the cauldron. And we heat it to high temperatures on a large fire

10. Step 9:

    

    Put the onion in the heated oil. Fry it until golden brown

11. Step 10:

    

    After that, add the mushrooms and mix with the onion. We also fry them together. At the same time, salt and pepper to your liking. Fry for about five minutes. After that, we close all the shutters and let the cauldron reduce its power to be able to supply sour cream. It cannot be served at high temperatures, sour cream will "curdle"

12. Step 11:

    

    Add sour cream, mixing with onions and mushrooms. Simmer for about five minutes, stirring constantly

13. Step 12:

    

    After that, add garlic, salt and pepper as well

14. Step 13:

    

    Pour the milk, mix everything and simmer for about ten minutes, then add water. We also mix everything and leave it to languish on low heat for about twenty minutes

15. Step 14:

    

    Arrange the fish for serving on a large flat plate and pour the sauce on top. The final touch is to put fresh herbs on top. Enjoy your meal!