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Crucian carp in sour cream sauce in a cauldron

Crucian Carp in Sour Cream Sauce, Cooked in a Cauldron

Very tasty, out of the ordinary, hearty, and easy on the wallet. Simple, inexpensive ingredients and all, this is one of the most delicious things you can make with fish! Crucian carp is about the cheapest fish you'll find at the market.

The Patricks channel

Recipe author

Crucian carp in sour cream sauce in a cauldron

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Composition / ingredients

Servings:

Semolina

600

Crucian carp

Ground black pepper

Table salt

Onion

1.3

Sunflower oil

150

Mushrooms

400

Sour cream

500

Milk

200

Water

200

Table salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 10 g

Fats 1 % 1 g

Carbohydrates 87 % 73 g

339 kcal

GI: 0 / 100 / 0

Cooking method

Step 1:

First, gut and clean the carp, then score them with cuts running along the rib line. This breaks up the fine pin bones so they dissolve during the high heat of frying.
Step 2:

If the carp have a muddy, pond-bottom smell, soak them in milk for an hour to draw it out, then pour off the milk. There's no need to rinse the fish afterward.
Step 3:

To prep the sauce ingredients, cut the onion into small dice.
Step 4:

Dice the button mushrooms as well.
Step 5:

Crush the garlic.
Step 6:

Before frying, rub the carp with a mix of salt and black pepper and dredge them in semolina.
Step 7:

Fry the carp in a skillet on both sides in a mix of sunflower oil and butter until golden brown. Cook them all the way through.
Step 8:

To make the sour cream sauce, first pour sunflower oil into the cauldron and heat it up over a high flame.
Step 9:

Add the onion to the hot oil and fry until golden.
Step 10:

Add the mushrooms and stir them in with the onion, frying everything together. Season with salt and pepper to taste. Cook for about 5 minutes. Then damp down the fire and let the cauldron cool a bit before you add the sour cream — it can't go in over high heat or it will curdle.
Step 11:

Stir in the sour cream with the onion and mushrooms. Simmer for about 5 minutes, stirring constantly.
Step 12:

Now add the garlic, and salt and pepper again to taste.
Step 13:

Pour in the milk, stir everything together, and simmer for about 10 minutes, then add the water. Stir again and let it gently simmer over low heat for about 20 minutes.
Step 14:

Arrange the fish on a large flat platter and spoon the sauce over the top. For the finishing touch, scatter fresh herbs over everything. Enjoy!

Crucian carp in sour cream sauce is a wonderfully tasty dish to cook outdoors. It's perfect for anyone who loves picnics, fishing, or just sitting by the river with something good to eat! One note: don't skip scoring the fish with a knife — the tiny, annoying pin bones melt away at high heat during frying. And you can skip the milk soak if the fish doesn't have any muddy or weedy smell, which is often the case if it came from a pond with a sandy bottom!