Carp in Almond Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg carp
- 400 g tomato (s)
- 2 red pepper (s)
- 2 bell peppers, green
- 3 medium onion (s)
- 1 lemon (s), squeezed
- 1 lemon (s), cut into wedges
- 2 bunches parsley
- 1 egg (s), whisked
- 6 tablespoon almond (s), ground
- 2 tablespoon flour
- 6 tablespoon oil
- 100 g butter
- 10 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Wash the fish, pat dry, drizzle a little lemon juice on the inside and outside, leave to stand for about 15 minutes. Then pat the carp well dry, season with salt and pepper.
- Cut the vegetables into slices or rings. Put a bunch of parsley in the belly with a little salt.
- Place the oil and 80 g butter on the tray and preheat the oven to 180 °.
- Brush the fish with the beaten egg and bread it thoroughly on all sides with the ground almonds.
- Place the fish on the tray and moisten completely with the fat. Spread the vegetables on the tray next to the fish, season with salt and pepper.
- Bake at 180 ° C for about 15 minutes, then at 150 ° C for about 25 minutes.
- Turn the vegetables over and coat the fish with the stew. 5 minutes before the end of the cooking time, add a little salt to the carp and drizzle with the remaining lemon juice and top with the remaining strips of butter.
- Add 1/2 bunch of plucked parsley to the vegetables. Stir the cream and 6 tablespoons of water into the stew.
- Garnish the fish and vegetables on the tray (with lemon wedges and parsley) and serve.
- Boiled potatoes as a side dish.
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