How To Cook A River Fish | Food




How to cook a river fish

River fish are chub, carp, carp, catfish, perch, sturgeon, pike, sturgeon, perch, bream, whitefish, grayling, carp and it is not a complete list. Meat river fish, as a rule, not fat, but very tasty and healthy. Juicy, tender, succulent fish, baked with sour cream - one of the most popular dishes with river fish. You can complicate the formulation of dishes by adding vegetables and wine.

How to cook a river fish

You will need:

1.5 kg of carp; 1.5 lemon; 200 ml of water; 120ml dry white wine; 120 g sour cream; 300 g of carrots; 1 onion; 1 loaf; dill; canned zucchini; salt; vegetable oil for frying.

Instruction how to cook river fish

Step 1:

Karp's clean and rinse with cold water.

Step 2:

Salt the fish inside and out.

Step 3:

From lemons squeeze the juice and mix with water.

Step 4:

Pour the marinade over the fish and put it on for 20-30 minutes in the refrigerator.

Step 5:

Carrots need to clean and chop sticks.

Step 6:

Onions clean and cut into half rings.

Step 7:

Zucchini cut into strips.

Step 8:

Combine vegetables and onion spassiruyte to transparency.

Step 9:

Baton will grind you need in a blender with fresh herbs. To make it easier was ground, it must be placed for 20-30 minutes in a freezer.

Step 10:

Marinated fish Start a bun with fresh herbs.

Step 11:

In a baking dish lay out the vegetables, then fish.

Step 12:

Sour cream mixed with wine and pour a mixture of fish.

Step 13:

Bake fish in an oven at 180 degrees 40-45 minutes.