Carasses with spinach and cream cheese garnish with sour cream sauce
Author:
Cooking Together
Servings: 2
Cooking time: 40 min
Carp in crispy cornmeal breading with spinach and soft cheese garnish with sour cream sauce
Ingredients
| crucian carp 4 pcs |
| corn flour (medium grind) 200 g |
| vegetable oil 100 ml |
| salt, pepper to taste |
| FOR GARNER: |
| spinach (fresh) 300 g |
| cream (30%) 50 ml |
| melted cheese "Amber" 70 g |
| onion 1 pc |
| garlic 5 cloves |
| vegetable oil 30 ml |
| white dry wine 50 ml |
| salt, pepper, thyme to taste |
| FOR THE SAUCE: |
| sour cream (20%) 100 g |
| dill 10 g |
| vegetable oil 15 ml |
| salt, pepper to taste |
Instructions
Step 1
Clean the fish from the husks, gills and eyes, wash well and blot off excess moisture.
Step 2
Cut through the bones, making transverse incisions from back to belly. Salt, pepper and coat in cornmeal. Fry in vegetable oil until crisp.
Step 3
Prepare the garnish. Chop onion and garlic and saute in vegetable oil. Add spinach, fry lightly, pour in wine and braise for 3 minutes. Add cheese, cream, salt, pepper and thyme. Stir until cheese is melted.
Step 4
Prepare the sauce. Mix sour cream, chopped dill, vegetable oil, salt and pepper.
Step 5
Serve the carp with garnish and sauce.
