Hello! Today I’ll tell you how deliciously bake crucian in the oven with slices. Tender, slightly sweet meat of river fish goes well with sour cream. A ruddy cheese crust makes the dish even more appetizing.
- Cooking time: 70-80 minutes.
- Servings Per Container: 3-4.
- Calories per 100 g: 280 kcal.
- Level: Intermediate.
For cooking you will need:
- fresh crucian carp - 400-500 g;
- wheat flour - 150 g;
- onions - 1 medium-sized head;
- refined sunflower oil - 100 ml;
- sour cream 15% fat - 150 ml;
- hard cheese - 130-150 g;
- salt and black pepper to taste;
- greens - a bunch.
Step by step recipe:
- We clean and gutted crucians. Cut off the tails, heads and fins. Rinse each carcass thoroughly with water and cut into medium slices.
- Sprinkle with salt and pepper to taste, mix and place the fish in a cup. Leave for a few minutes so that the meat is well saturated with salt.
- Roll each piece of fish in flour.
- In a frying pan in boiling oil, fry crucian carp on one side.
- Then, on the other hand, until a crispy golden crust forms.
- We put pieces of fish in the refractory dishes, leaving a small distance between them.
- Peeled onion shred rings.
- Evenly lay the onion rings on top of the fish.
- Pour sour cream into a shallow salad bowl and put chopped herbs, a pinch of salt.
- Mix and distribute the resulting gruel on fish with onions.
- Rub the cheese on a fine grater.
- Sprinkle on top of sour cream. A “fur coat” made of sour cream and cheese will add the missing fat to the dietary meat of the crucian carp, preserve its juiciness and give a delicate creamy taste.
- We send it to cook in the oven for half an hour at a temperature of 175-180 degrees, until the cheese melts and turns into a crispy crust.
- We divide the dish into portions, transfer to plates. Garnish with lemon, herbs, sliced vegetables and serve.
Baked crucian with sour cream and cheese is ready.Such an appetizing and original delicacy can be prepared on weekdays and holidays.
Baked crucian with sour cream and cheese
How to bake crucian slices and not overdry it. We prepare a juicy, aromatic, tasty and very healthy dish of river fish under a cheese crust: a step by step recipe with a photo.
Training30 mins
Cooking40 mins
Total time1 hr 10 mins
Persons: 4
Calories 1332kcal
Ingredients
- 500 g Fresh crucian
- 150 g Wheat flour
- 1 head Onion
- 100 ml Refined Sunflower Oil
- 150 ml Sour cream 15% fat
- 150 g Hard cheese
- Salt
- Black pepper
- beam Greenery
Step-by-step instruction
- We clean and gutted crucians. Cut off the tails, heads and fins. Rinse each carcass thoroughly with water and cut into medium slices.
- Sprinkle with salt and pepper to taste, mix and place the fish in a cup. Leave for a few minutes so that the meat is well saturated with salt.
- Roll each piece of fish in flour.
- In a frying pan in boiling oil, fry crucian carp on one side.
- Then, on the other hand, until a crispy golden crust forms.
- We put pieces of fish in the refractory dishes, leaving a small distance between them.
- Peeled onion shred rings.
- Evenly lay the onion rings on top of the fish.
- Pour sour cream into a shallow salad bowl and put chopped herbs, a pinch of salt.
- Mix and distribute the resulting gruel on fish with onions.
- Rub the cheese on a fine grater.
- Sprinkle on top of sour cream. A “fur coat” made of sour cream and cheese will add the missing fat to the dietary meat of the crucian carp, preserve its juiciness and give a delicate creamy taste.
- We send it to cook in the oven for half an hour at a temperature of 175-180 degrees, until the cheese melts and turns into a crispy crust.
- We divide the dish into portions, transfer to plates. Garnish with lemon, herbs, sliced vegetables and serve.
Final word
Such an appetizing and original delicacy can be prepared on weekdays and holidays.
