Composition / ingredients
Step-by-step cooking
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The cleaned carp is liberally smeared with sour cream, sprinkle with salt, pepper and rosemary (first on one side). I ground rosemary in a mortar almost to powder.
We cover the baking sheet with foil and put our crucian on the greased side. Smear a spoon inside the fish with sour cream. I also put a whole sprig of rosemary inside.
Now let's do cherry tomatoes. Cut them in half. We put in the abdomen as much as it will fit, but not too much.
Smear the second side with sour cream, pepper, salt, sprinkle with rosemary.
Cover the baking sheet with foil, leaving a thin slit along the long side of the baking sheet.
We put it in the oven, which should already be preheated to 200 degrees, and wait for 30 minutes.
After 30 minutes, remove the foil and bake for another 10 minutes so that the fish is browned.
We take out the crucians and put them on a large, slightly heated dish. I decorated it with tomato mugs, lemon slices and parsley sprigs.
A glass of dry white wine will be very useful.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Ground black pepper - 255 kcal/100g
- Rosemary - 131 kcal/100g
- Salt - 0 kcal/100g
- Cherry tomatoes - 15 kcal/100g
