Carp with chanterelles is a typical autumn dish, but it will be pleasant to eat at any other time of the year. The fish will suit any table, and the original recipe will not leave indifferent any gourmet.
It is necessary
- Carp - 1 kg
- Sauerkraut - 500 g
- Chanterelles - 400 g
- Onion - 1 pc.
- Garlic - 3 cloves
- Sour cream - 50 g
- Vegetable oil 4 tablespoons
- Water - 50 ml
- Black pepper, spices
Instructions
Step 1
We wash the chanterelles in running water. If they are clean or frozen, then they do not need to be washed. Dry, break half of the mushrooms along the fibers into several parts.
Step 2
Cut the onion into half rings and fry in vegetable oil over medium-high heat for 2-3 minutes. Add the chanterelles and fry for another 4 minutes.
Step 3
We wash the cabbage and squeeze the juice with our hands. Add it to the onion along with a clove of garlic and a spoonful of oil. We fry for another 10 minutes. Then we take out, and put whole chanterelles with salt and pepper in the pan.
Step 4
We clean and gut carp. Then we make 5-7 cuts from the back to the belly of the carp, salt, pepper and add chopped garlic cloves to the cuts. Put a mixture of onions, chanterelles and cabbage in the carp belly.
Step 5
Put the fish on a baking sheet, coat with sour cream, sprinkle with seasoning. Put the remaining cabbage and mushrooms around. Add 50 ml of water. We bake for 20 minutes at a temperature of 210-220 degrees Celsius. We serve to the table.
