Crucian carp in tarragon sauce

An unexpected solution for fish sauce for lovers of discovering new things. I fried one carp in a frying pan in vegetable oil. It also turned out delicious. It is better to use large carp, since there are a lot of bones in small ones. It is advisable to start cooking in the evening to leave the fish in the brine overnight.

Anahit

The author of the recipe

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Composition / ingredients

servings:

Crucian

Tarragon, tarragon

Vinegar

Mayonnaise

Coriander greens (ground, dried)

0.5

Salt

Paprika (ground)

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 14 g

Fats 36 % 8 g

Carbohydrates 0 % 0 g

134 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
Wash the fish.
Step 2:
Put in the brine.
Step 3:
Dry it.
Step 4:
Sauce ingredients.
Step 5:
Wash the tarragon.
Step 6:
Chop the tarragon.
Step 7:
Add spices.
Step 8:
Add mayonnaise.
Step 9:
Anoint the fish with sauce.
Step 10:
Wrap in foil.
Step 11:
Garnish...
Step 12:
Cheese, butter and potatoes.
Step 13:
Put in the oven.
Step 14:
Anoint with sauce after an hour.
Step 15:
Bon appetit!

Prepare the fish. We will clean it and rinse it under sewage water. Prepare the brine (2 tablespoons of salt per liter of water) and salt the carp in it for 6-8 hours. After that, we will thoroughly rinse and dry them, putting them on a towel.
And now let's prepare the sauce for marinating carp.
Grind tarragon in a mortar or blender, add a pinch of salt, vinegar, spices and, stirring, add mayonnaise by spoonful. It will turn out a creamy gruel.
Anoint the top and belly of the fish with tarragon sauce and leave to marinate for a few more hours (depends on your patience: the longer, the better)
Well, finally, bake the crucians in the oven at 180C for about 1-1.5 hours, wrapping them in foil.