Carp with Tarragon and Kefir
Main Dishes | Georgian cuisine
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Carp with tarragon and kefir
Ingredients
- Tarragon - 0.7 oz
- Carp - 1½ kg
- Ghee - 1.8 oz
- Wheat Flour - 1.8 oz
- Kefir - 17 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Clean the carp by removing the scales, gutting it, rinsing the belly, and cutting it into large pieces, about two hundred grams each. Season the carp pieces with salt and pepper, then coat them in flour.
Step 2
In a large, deep skillet with a thick bottom, heat the clarified butter. Sear the pieces of carp in the butter on both sides until golden brown, then reduce the heat, cover the skillet with a lid, and simmer the fish under the lid for fifteen to twenty minutes.
Step 3
Remove the leaves from the tarragon stems, chop them finely, and mix with the kefir.
Step 4
Pour the sauce over the pieces of carp, then immediately remove the skillet from the heat and let it sit for ten minutes. Serve with mashed potatoes.
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