Crucian Carp in Sour Cream with Lightly Salted Zucchini
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
The recipe is taken from the book 'Simply Delicious Kitchen' by John Smith.
Ingredients
- Crucian Carp - 1⅕ kg
- Salt - 1.1 oz
- Ground Black Pepper - to taste
- Wheat Flour - 3.5 oz
- Vegetable Oil - 2 fl oz
- Sour Cream - 7.1 oz
- Courgette - 17.6 oz
- Adjika - 0.7 oz
- Sugar - 0.7 oz
- Apple Cider Vinegar - 1 fl oz
- Cilantro - 0.4 oz
Step by Step guide
Step 1
In a sink filled with water, scale the crucian carp using a knife. Then, using kitchen scissors, make an incision along the belly. Remove all the innards and rinse the fish under running water. Cut off the heads. We need to fillet the fish. Slice the bodies along the backbone from both sides, bringing the knife down to the central bone. Then, cut through the rib bones to separate the fillets. Make small crosswise cuts at an angle with the knife, without cutting through the skin. This method will help break up the small bones, which will soften during frying and will be barely noticeable. Place the fillets on a plate to drain any excess liquid.
Step 2
Season the fillet with salt to taste on both sides, and add plenty of pepper to give the fish a spicy aroma. Dredge the fillet in flour. After shaking off the excess flour, place the fish in a preheated skillet with plenty of oil. Start frying with the side that has the cuts facing down. Cook over high heat until golden brown.
Step 3
Place the fish skin-side down on a baking sheet lined with parchment paper, and spread sour cream over the fillet. It's important that the sour cream is high-fat; if it's too runny, it will spread out in the oven due to the heat.
Step 4
Preheat the oven to 356°F and broil the crucian carp on the upper rack for 10 minutes.
Step 5
Cut the zucchini into large "barrels," then divide each piece into 4 parts. Place the zucchini in a sturdy bag. Add salt and a bit of pepper. Include adjika, sugar, apple cider vinegar, and cilantro. Mix the ingredients.
Step 6
You can enjoy the lightly salted zucchini right away, but it's better to let them marinate for a while.
Step 7
Serve the crucian carp with a side dish.
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