Baked crucian carp in kefir in the oven

Baked whole, delicious, ruddy and fragrant! Crucians in kefir in the oven according to this recipe are very juicy. Outwardly, they may not be so beautiful, but they have an incomparable taste. The dish is suitable for serving for lunch or dinner, with or without a side dish.

naniki

The author of the recipe

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Composition / ingredients

servings:

Crucian

Kefir

Onion

Salt

to taste

Ground black pepper

to taste

Lemon juice

to taste

Parsley

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 79 % 15 g

Fats 11 % 2 g

Carbohydrates 11 % 2 g

78 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to bake carp in the oven in kefir? Prepare the products according to the list. Kefir can take any fat content, to your taste, but I recommend it is fatter. Take freshly squeezed lemon juice. I have each fish weighing about 500 grams.
Step 2:
Clean the fish, gut it, wash it thoroughly and dry it with paper towels.
Step 3:
Season the carp with salt, pepper or sprinkle with spices. You can use special dry mixes for fish dishes for this. Peel the onion, wash, dry and cut into thick half rings.
Step 4:
Pour a little vegetable oil on the bottom of the baking tray and put a layer of chopped onions.
Step 5:
Lay out the crucian carp on top of the onion "soldier".
Step 6:
Brush the fish on top generously with kefir.
Step 7:
Heat the oven to 180 degrees. And bake the carp for about 40 minutes. The exact baking time depends on the size of the fish and on the characteristics of your oven.
Step 8:
Serve the crucians baked in kefir hot immediately, sprinkling them with fresh chopped herbs.

Baked crucian carp in sour cream in the oven is a common dish, especially during the fishing season of this lake-river fish. You can bake both small fish and large specimens. In this recipe, half-kilogram crucians are used. Sour cream is also better to take fat. Crucians baked in sour cream can be served with any side dish, preferably potato, and fresh herbs.

Never defrost the fish to the end if you have to cut it up! It is best to put it on the bottom shelf of the refrigerator and bring it to a slightly defrosted state. Then any manipulations, starting from cutting into steaks or large pieces and ending with cutting into fillets, will be successful. Completely unfrozen fish when butchered risks turning into a shapeless mass.

For this recipe, it is better to take not frozen, but fresh fish, otherwise the finished fish risks getting dry.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !