Crucian carp in sour cream in foil
Composition / ingredients
4
servings:
Cooking method
Prepare the sauce:
- peel the onion, wash it, cut it into cubes;
- mix sour cream with onion in a bowl, add salt and spices;
- mix.
Prepare the carp:
- clean the scales, remove the fins, gills and insides;
- rinse under running water, let dry.
The baking sheet is lined with foil. Lubricate the fish with onion-sour cream sauce (especially generously - the upper side), spread on a baking sheet. Cover with foil (not tightly, so that there is space), seal the edges so that the sauce does not leak out when heated.
Bake the fish in the oven, preheated to 175 degrees, for half an hour.
Ready-made carp are served on the table, putting the baked sauce on top.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 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
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
