How to cook the river fish

To the 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, generally not fatty, but very tasty and healthy. Juicy, tender, delicious fish, baked with sour cream is one of the most popular dishes with river fish. You can complicate the recipe dishes, adding vegetables and wine.

You will need

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

Instruction

1. Carp brush and rinse with cold water.
2. Salt the fish inside and out.
3. From lemons squeeze the juice and mix it with water.
4. Pour the fish marinade and put on 20-30 minutes in the refrigerator.
5. Carrots should be cleaned and chop sticks.
6. Onion peel and cut into half-rings.
7. Zucchini cut into strips.
8. Mix the vegetables and spasseruyte until transparent bow.
9. The baton must put in a blender with herbs. It is easier to ground, it must first be placed for 20-30 minutes in the freezer.
10. Marinated fish , start a loaf of bread with herbs.
11. In a baking dish put the vegetables, then fish.
12. Sour cream mix with wine and pour a mixture of fish.
13. Bake fish in the oven at 180 degrees for 40-45 minutes.