Crucian carp in sour cream in the oven. Whole recipes, with vegetables, in foil, sleeve

Everyone has heard that the best crucian carp in sour cream are prepared in a Russian oven. It is known for certain that even the sovereigns of the Russian land did not refuse to try the dish. Ovens have long since sunk into oblivion, so we have adapted to deliciously bake fish in the oven. A.P. loved the dish. Chekhov, more than once remembered in his works, he even gave practical advice on cooking.

Today, baked crucian carp are also a common dish, especially during the river and lake fishing season. In addition to the home oven, at picnics crucian carp are very tasty fried on the grill ; for recipes, go to another page.

Many housewives refuse delicious river fish because of the unpleasant smell of mud.
The swampy smell will disappear if you rub the fish carcasses with a mixture of dill and black pepper. Remember this advice if you often cook fish outdoors, in the field. At home, just pour milk over the crucian carp and leave it to swim for 20 minutes. You can use this method if you decide to fry crucian carp in sour cream in a frying pan.

Classic recipe

This recipe is used most often by chefs, as it is the simplest and fastest. Baked crucian carp turns out very soft, tender and satisfying. Small bones can no longer be felt in it.

What ingredients will you need?

For the dish you need to take:

• fresh crucian carp – 4 pcs.;
• sour cream (medium fat content) – half a kilo;
• white onion – 2 heads;
• flour, butter, salt and spices.

Sour cream for this recipe is perfect with 20% fat content.

Step-by-step cooking process

The cooking process includes several stages:

1. The first thing you need to do is deal with the fish - carefully remove the scales, gut the carcasses, and rinse them with running cold water.
2. The oil needs to be heated in a frying pan. Any vegetable or a mixture of sunflower and cream will do. In the second case, you will be able to get a particularly tasty crispy crust.

3. Each prepared crucian carp must first be lightly dried and then rolled in sifted wheat flour mixed with salt and spices. Afterwards they will be fried on both sides until a light golden brown crust appears.
4. At the next stage, you will need to transfer the semi-finished fish onto an oiled baking sheet nearby. If there was not enough salt and spices in the flour, then these dry ingredients should be poured on top of the crucian carp on a baking sheet.
5. All that remains is to peel the onion, cut it into large rings or half rings and distribute it on the fish. From above everything is generously poured with fatty sour cream.
6. In the oven at the lowest temperature, the crucian carp will cook for approximately 50-55 minutes.

Ready fish can be served immediately.

What can I add?

If desired, you can also place other vegetables on the baking sheet next to the crucian carp and onions. For example, if you take zucchini and pieces of tomatoes, you immediately get fish with a side dish - a complete lunch or dinner for the whole family.

Rules for serving dishes, decoration

The finished, still hot treat must be divided into portioned plates and then decorated to your liking. Fresh herbs work well for this. You can take dill, parsley, cilantro, green onions.

Note to housewives

Housewives who decide to pamper their loved ones with baked crucian carp are offered a choice of several ways to prepare fish. The dish can be made in sour cream sauce, coated with low-fat mayonnaise before placing in the oven, and supplemented with a side dish of mixed vegetables or mushrooms. Regardless of which recipe you choose, you should remember useful tips from experienced chefs, namely:

1. Before baking, it is necessary to carefully but carefully gut the carcass, being careful not to crush the bile. Otherwise, the finished dish will have an unpleasant bitterness.
2. It is best to place the fish not on a greased baking sheet, but on a bed of vegetables or a layer of foil.
3. To get rid of the unpleasant smell of mud, characteristic of crucian carp and other types of river inhabitants, you can sprinkle the meat with the juice of half a lemon.
4. The whole carcass can be baked, including the head, however, you still have to gut it. To do this, you need to make a small incision on the abdomen and remove the insides.
5. As for seasonings and spices, crucian carp goes well with nutmeg, Provençal herbs, paprika and dried dill and parsley.
6. To make the meat more tasty and aromatic, you can stuff the carcass with onions, carrots, sweet peppers and green beans, and then put it in the oven.
7. If the gallbladder was still damaged during removal of the entrails, then these areas of the carcass must be quickly cut off and the remaining surfaces rubbed with salt. After a couple of minutes, the fish is thoroughly washed under running cold water.

These simple recommendations will help you get rid of culinary mistakes, making the dish as tasty and healthy as possible.

Sometimes housewives are faced with unpleasant yellow spots and smudges on fish carcasses. They indicate a spill of bile under the skin. If you find such a defect in a purchased crucian carp, do not rush to throw it away. Just trim off the affected areas of meat, wash the fish thoroughly, wipe it with 9% vinegar, wash the carcass again and let it soak for an hour and a half in a cup of cold water. After such manipulations, you can start preparing the dish.

We invite you to familiarize yourself with several recipes for cooking crucian carp in the oven, which even novice cooks can master.

Entirely

Crucian carp in sour cream in the oven, the recipe for which is presented later in the article, is baked whole with aromatic original sauce. The latter is prepared from sour cream and mustard. The calorie content of such a treat is approximately 110.4 kcal per 100 g.

And his BJU:

What ingredients will you need?

For the dish you need to take:

• crucian carp (small size) – 2.5-3 kg;
• sour cream (medium fat content) – half a kilo;
• sweet/spicy mustard – 1-1.5 tbsp. l.;
• milk – 60-70 ml;
• fresh dill - 1 large bunch;
• salt, flour, pepper and butter.

It will be especially tasty to bake small fish according to this recipe. It is optimal to choose crucian carp no more than 10 cm.

Step-by-step cooking process

The cooking process includes several stages:

1. First, small fish carcasses will need to be gutted. In this case, it is enough to remove the heads. Fins and tails can be left on.
2. Next, the crucian carp are salted, peppered, and rolled in flour.
3. Before baking, the fish needs to be minimally fried in vegetable oil. 1-2 minutes on each side will be enough for a light crust to appear.

4. Afterwards, you can transfer the already ruddy crucian carp into a heat-resistant container along with a small amount of oil from the frying pan.
5. The top of the fish is sprinkled with herbs. To do this, you need to wash, dry and finely chop the dill.
6. To fill, you will need to mix sour cream, mustard in a common bowl and dilute the sauce with milk. The mass is also salted and peppered to taste. You can add any spices to it.
7. In the next step, pour the finished sauce over the crucian carp and place it in the oven at medium temperature for about a quarter of an hour.

The resulting treat should be left to steep in the cooling stove for about another quarter of an hour. And immediately after this you can serve the dish to the table.

Rules for serving dishes, decoration

It’s delicious to complement cooked fish with homemade pickles. For example, pickled cucumbers, tomatoes, cabbage and garlic. If you plan to serve crucian carp with a side dish, then you should choose boiled rice or mashed potatoes to go with it.

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With potato

Crucian carp, which is cooked in sour cream in the oven, can be baked immediately with a side dish. For example, with potatoes.

Crucian carp in sour cream in the oven, recipe with potatoes.

The recipe for such a hearty, tasty treat is published later in the article. Potatoes in it can also be mixed with zucchini to reduce the calorie content of the dish.

What ingredients will you need?

For the dish you need to take:

• fresh crucian carp – 4-5 pcs. (depending on size);
• potatoes (medium size) – 4-5 tubers;
• sour cream (fat) – 1 full glass;
• lemon – 1/3 pcs.;
• garlic – 2-3 cloves;
• salt, pepper, fresh herbs.

Step-by-step cooking process

The cooking process includes several stages:

1. First of all, you need to deal with crucian carp. The fish gets rid of its scales, after which its belly is ripped open, all the insides are removed, and the gills are cut out.
2. The prepared carcasses must be rinsed very thoroughly with water, then rubbed with a mixture of salt and pepper (or any spices of your choice), and sprinkled with lemon juice. In this form, the crucian carp are left for about 10-12 minutes to marinate.
3. At the next stage, you can make the sauce: combine sour cream with garlic (previously passed through a press), add salt. The resulting mass is immediately divided into 2 equal parts.
4. Half of the sauce will need to be distributed over the marinated fish. Afterwards, place the prepared crucian carp on the bottom of a fireproof dish.
5. The potatoes should be peeled, cut into small slices and mixed with the sauce remaining in step 3.

6. Next, vegetables can be scattered around the fish.
7. First, the treat will be baked under foil. This process in the oven at medium temperature will take approximately 40-45 minutes.

Next, you can remove the coating and leave the crucian carp for another 10-12 minutes so that they have time to brown.

Rules for serving dishes, decoration

Ready-made fish and potatoes are sprinkled with chopped herbs and served hot. You can immediately arrange the crucian carp and side dish into portioned plates. Supplement them with delicious fresh vegetables and any sauces to taste.

With onion

Crucian carp in sour cream in the oven (the recipe is described step by step later in the article) is delicious to cook with onions. Vegetable pieces are pre-fried until golden brown, after which they are sent to the fish.

What ingredients will you need?

For the dish you need to take:

• fresh crucian carp – 6 pcs.;
• fat sour cream – 270-300 g;
• white onion – 2-3 heads;
• butter – 60 g;
• salt, flour, peppercorns.

Step-by-step cooking process

The cooking process includes several stages:

1. The process begins with cutting the fish. It is necessary to remove the scales from the crucian carp, cut off the gills, and remove the entrails. The fins and tail can be easily removed using large kitchen scissors.
2. Already cut carcasses need to be washed clean. Afterwards they are dried with paper towels. This step is necessary so that the fish is not covered with too thick a layer of flour, and the crust on it turns out thin and crispy.
3. Peppercorns must be sent to a special mill or processed in a mortar. For the specified amount of ingredients, 8-10 peas will be enough. After the processed pepper is mixed with salt, the resulting dry mass is rubbed onto the whole carcass. The abdomen should also be carefully processed. The fish is left for about a quarter of an hour to marinate.
4. At the next stage, you will need to roll the crucian carp in flour and fry it in a frying pan with melted butter (for this, use approximately ¾ of the fat stated in the recipe). Cook the fish for 2 minutes on each side until an appetizing crust appears.
5. After crucian carp are placed in 1 layer in a capacious heat-resistant form.
6. In the remaining oil you need to fry the onion. It is first peeled and cut into thin rings. You can also add a pinch of sugar to the vegetable pieces for a caramelized onion color and an appetizing crunch.

7. The already rosy onion is spread over the crucian carp. All that remains is to pour salted sour cream over everything and leave for 8-10 minutes. This time is necessary for the sauce to fill all the space between the fish and the onion.
8. The remaining butter, cut into small pieces, is distributed over the products.
9. The container with all the ingredients is moved into the oven, preheated to 210-220°. After the sour cream sauce boils, you will have to cook the dish for another half hour.

During this time, the crucian carp should turn golden, but not burn.

Rules for serving dishes, decoration

The finished fish is laid out on a large beautiful dish. You can supplement it with chopped herbs. Baked potatoes, marinated and grilled eggplants, zucchini, carrots, and tomatoes are perfect as a side dish for this treat.

Crucian carp in sour cream without bones in a slow cooker

The presence of small bones in the back makes the process of eating crucian carp a real challenge for many. Boniness causes a lot of inconvenience when serving such a dish to guests. We suggest using our proprietary know-how, which will eliminate the need to deal with the bones.

The ubiquitous multicooker will come to our aid. The secret is that to soften the bones, the fish must be baked for a long time at a high temperature. In the old days, this function was performed by a Russian wood-burning stove. The crucian carp were left to languish overnight, and in the morning not a trace remained of the bones. But a multicooker can cope with this task without difficulty. Another advantage of this miracle technique is the combination of frying and baking in one pan.

Food basket for 4 servings:

• Small crucian carp – 1 kg.
• Onion – 1 pc.
• Juice of 1/2 lemon.
• Olive oil.
• Sour cream – 200 g.
• Garlic – 2 cloves.
• A bunch of greens to taste.

Make transverse diamond-shaped notches on the cleaned fish. Pour lemon juice over the crucian carp and set aside to marinate for half an hour. Lemon juice will perform a double function: it will enhance the taste of the fish and partially soften the bones.

In the future, thanks to the incisions, the high temperature will gain access to the small bones and make them almost imperceptible. The rib and vertebral bones will naturally remain, but it is much easier to separate them. Mix flour with salt and pepper and roll the crucian carp in it.

Step-by-step preparation in a slow cooker:

1. Set the “Fry” mode and add oil. Fry the crucian carp on both sides. Turn off the mode.
2. Chop the greens and stuff the carcasses with it.
3. Place a layer of chopped onion on top of the fish.
4. Chop the garlic cloves and mix with sour cream.
5. Pour garlic and sour cream sauce over crucian carp. Turn on the “Baking” mode for 40 minutes.
6. At the end we take a sample. If the bones have not softened, continue cooking for some time in the same mode.

Serve hot, pouring the resulting sauce over the side dish.

As you can see, cooking crucian carp in sour cream is extremely easy even for a culinary novice. The dish can be a great everyday dinner. By adding new ingredients, you can diversify the treat with savory flavors. Try, for example, adding carrots, cranberries, capers or prunes to the onion fry. The sweetish taste of crucian carp is in harmony with both sweet and sour components.

Separately, it is worth mentioning the seasonings. Suitable for baked river fish: mint, basil, lemon balm, parsley, rosemary. If you are cooking for the first time, add herbs sparingly. The main thing here is not to overdo it!

For the festive feast, let's try to aim for something on a larger scale to amaze the guests and please loved ones.

With vegetables

To get the fish right away with an original, healthy side dish, you can bake it with a variety of assorted vegetables. For example, combine zucchini, potatoes, tomatoes and onions. The composition of vegetables can be changed to suit your taste.

What ingredients will you need?

For the dish you need to take:

• fresh crucian carp - half a kilo;
• potatoes – 3 pcs.;
• zucchini – ½ piece;
• tomato, onion - 1 pc.;
• garlic – 2 cloves;
• sour cream - 1 tbsp.;
• water (filtered) – ½ cup;
• flour and butter - 1 tbsp. l.;
• parsley – 30-35 g;
• lemon, salt and pepper.

Step-by-step cooking process

The cooking process includes several stages:

1. Since baking potatoes will take longer than fish, vegetable tubers should be boiled in advance until half cooked. You can do this directly in the peel.

2. Next, all that remains is to peel the potatoes and cut them into arbitrary large pieces. During baking, the vegetable slices will soften completely and, in addition, will be soaked in the sauce.
3. Carcasses of crucian carp need to be peeled, after which the entrails must be removed. Be sure to wash the fish and cut off the gills. If the carcasses fit entirely into the mold, you can leave the heads and tails on them.
4. Next, you need to mix the flour with salt and sprinkle the resulting mass over the crucian carp on all sides. With the resulting breading, they will be fried in a frying pan or grill at high heat. The fish should be covered with a crust. 1-1.5 minutes on each side of the carcass is enough.
5. For the sauce, you will need to mix sour cream with water, add salt, pepper and finely chopped parsley.
6. In the next step, the baking dish is coated with any vegetable oil. Fish carcasses are placed at the bottom of the container. You need to distribute semi-finished potatoes and other vegetables around them. These are peeled onion half rings, tomato slices, and peeled zucchini cubes. Before adding garlic to vegetables, you will need to peel it and chop it into thin slices.
7. Next, the contents of the container are filled with sour cream sauce from step 4.
8. The dishes with all the ingredients must be placed in the oven, preheated to 190-200°. The dish will bake for 20-25 minutes.

Before serving, it is best to cool the fish and vegetables slightly.

Rules for serving dishes, decoration

To make the treat even tastier, you can sprinkle it with lemon juice. Each plate is served with a fish carcass, as well as a portion of baked vegetables. You can complement the dish with various sauces and wheat/rye bread.

With carrots

Adding carrots to the dish will make it even more juicy and tasty. The vegetables are first fried together until soft and lightly browned, after which they are distributed on top of the fish and baked.

What ingredients will you need?

For the dish you need to take:

• carrots and white onions – 2 pcs.;
• crucian carp – 4 carcasses;
• sour cream (fat) – half a kilo;
• flour, butter, salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. Crucian carcasses must be cleared of scales with a sharp knife. Next, gut them and rinse with cold water.

2. In a large frying pan you need to heat any vegetable oil, then fry each crucian carp in it until a light golden brown crust appears. Be sure to first roll the carcasses in flour.
3. At the next stage, the crucian carp are transferred to an oiled form. They need to be sprinkled to taste with a mixture of salt and spices. You can take either a special seasoning intended for fish or just colored ground peppers.
4. Next, the vegetables need to be peeled. The onion should be cut into thin rings, the carrots should be grated with a coarse grater. Prepared chopped vegetables are fried in a frying pan with the remaining fat from the fish.
5. You will need to place the onion-carrot mixture on top of the crucian carp and distribute it evenly. Afterwards, all the ingredients in the mold are filled with fatty sour cream.

At 150°, fish with vegetables in sauce will be baked for approximately 50-60 minutes. When the dish is completely cooked, you can place it on plates.

Rules for serving dishes, decoration

A delicious side dish for baked crucian carp with vegetables will be tender potato or pea puree. You can also serve with fish a salad made from cabbage, cucumbers and seasoned with salted mayonnaise.

In foil

Crucian carp in sour cream in the oven, the recipe of which can be changed to suit your taste, can also be baked in foil. In this case, the fish will turn out especially tender and juicy. If you bake the treat for a sufficient amount of time, all the small bones will have time to dissolve in it.

What ingredients will you need?

For the dish you need to take:

• fresh crucian carp – 5 pcs.;
• garlic – 1-2 cloves;
• white onion – 1 head;
• sour cream – 80-100 ml;
• salt, fish spices, oil.

Step-by-step cooking process

The cooking process includes several stages:

1. First, all fish will need to be thoroughly cleaned of all excess. If small crucian carp are used, they can be left whole. First you just need to remove the heads.
2. To better soak the fish carcasses in the sauce during baking, shallow cuts should be made on them. Afterwards, they are rubbed on all sides with a mixture of salt and spices and left for at least a quarter of an hour.
3. The onion should be peeled, chopped into rings and mixed with a small amount of vegetable oil. Next, pour it onto the foil.

4. You need to place pickled fish carcasses on the resulting vegetable “pillow”. It is also very tasty to sprinkle them with sesame seeds on top.
5. Already prepared crucian carp need to be grated with crushed garlic and thickly poured with sour cream so that there are no empty spaces left.
6. You need to cover the container with the food on top with a second sheet of foil and fasten the ends of the covering so that steam does not escape through them.

The treat will first be prepared at 180-185°. This process will take approximately half an hour in the oven. Next, you can remove the foil and continue baking the fish for another 10-12 minutes, but at 190-200°.

Rules for serving dishes, decoration

The finished, aromatic fish is served on a large, beautiful platter. Sprinkle the crucian carp with dill on top. Both fresh and pickled vegetables will complement them well. If you are planning a side dish for the fish, you can choose, for example, baked potato wedges or mashed potatoes.

How to choose fish

If there are no fishermen in your family, but you really love fish, then of course you have to buy it. I advise you to take a live one if possible. Well, if not, then let's learn how to choose it correctly.

First you need to pay attention to the scales; they should be shiny and smooth and fit snugly to the carcass. Fresh fish is covered with a thin layer of transparent mucus.

Also, crucian carp should not have any pungent odors, except for the slightly sweetish one inherent in this species.

Pay attention to your eyes. They should be bright and transparent, and in no case dry or sunken.

Take the time to look at the gills, which in ideal condition are red, not white or some other color.

Important. Spoiled fish can cause severe poisoning.

Well, now we come to the cooking process itself. We will need one kilogram of crucian carp.

• Onions-250 g.
• Sour cream 250 g (any fat content, whatever you like).
• Green onion feathers - one bunch.
• A bunch of parsley.
• A bunch of dill.
• Salt - 10 g (teaspoon).

Up your sleeve

Crucian carp in sour cream in the oven, the recipe of which cooks often change to their taste, is no less juicy and soft when cooked in the culinary sleeve. For this recipe, both 1 large carcass (weighing approximately 1 kg) and small ones are suitable.

What ingredients will you need?

For the dish you need to take:

• fresh crucian carp - half a kilo;
• carrots and onions – 1 pc.;
• salt, spices.

Step-by-step cooking process

The cooking process includes several stages:

1. Fish carcasses need to be cleaned of scales, their entrails removed, and their fins and gills cut off. If the crucian carp are small, you can leave their heads on them.
2. All that remains is to thoroughly rinse the carcasses, rub them with a mixture of salt and seasonings, and leave for at least a quarter of an hour.
3. At the next stage, the onions and carrots are peeled.

4. These vegetables must be chopped into arbitrary small pieces. For example, onions - in half rings, and carrots - in cubes. Unlike vegetable shavings, the latter will be more noticeable in the finished dish.
5. Mix vegetables in a common bowl and add salt. You can also spray them with oil. Next, half of the vegetable mixture is sent to the baking sleeve. On top of the resulting “pillow” you need to place the prepared fish, and then the remaining vegetables.
6. You can salt and pepper all the ingredients to taste.
7. All that remains is to tie the edges of the culinary sleeve and send it with all its contents to the oven at medium temperature for approximately 40-45 minutes.

10 minutes before the dish is ready, you should cut the sleeve and let the fish brown beautifully on top.

Rules for serving dishes, decoration

The resulting treat is laid out from the sleeve onto a large plate. On top it is decorated with halves of cherry tomatoes, slices of fresh cucumbers and herbs.

Useful tips and tricks

There are several tips that will help you cook baked crucian carp in sour cream tastier:

• if the fish has a strong smell of river silt, regular soaking will help get rid of it - for this, the crucian carp are left for 2 hours in salted water, then for the same amount of time in usual;
• small crucian carp are considered more tasty, since they do not yet have time to acquire the smell of mud;
• To ensure that there are no small bones left in the fish that can spoil the taste of the dish, it must be baked for a long time in the sauce at a minimum temperature.

Crucian carp in sour cream in the oven are prepared in numerous ways. There are recipes for them in heat-resistant form, in a sleeve, in foil, and also with the addition of potatoes, onions, and carrots.

Choosing the ingredients

There are only two main ingredients in this simple dish: crucian carp and sour cream. If you are the happy owner of freshly caught crucian carp, the success of the dish is guaranteed. Fresh fish does not require additional culinary sophistication. Adding sour cream in this case will help remove the smell of mud and will bring the unpretentious inhabitants of ponds to the big league of fish.

For true gourmets, we suggest using the recipe of one of the heroes of A.P. Chekhov, who advised that in order to give a delicate taste to crucian carp in sour cream, first keep them alive in milk.

If such a luxury as a live catch is not available to you, don’t worry. Go to the nearest market or fish store for crucian carp. Our tips will help you choose the freshest fish:

• Inspect the gills of crucian carp: in fresh specimens they should be red.
• Mucus on the scales is a clear sign that the fish is not fresh.
• Pay attention to the eyes: in fresh specimens they are clean, without cloudiness or blood, as in the photo.

The second important ingredient of the dish is sour cream. To prepare delicious crucian carp, we recommend giving preference to homemade sour cream, which is famous for its high fat content. When choosing sour cream in a store, avoid the label “sour cream product,” which indicates the presence of vegetable fats and emulsifiers.

This is interesting: Crucian carp in sour cream, baked in the oven