Silver Carp with Cream Sauce
Serves 3-4. Prep 50 min, cook 30 min, total 80 min. Serve with a garnish of braised potatoes.
⏱️ Prep: 50 min🍳 Cook: 30 min
Ingredients
| 1 kg | silver carp (tolstolob) fish | |
| 250 ml | liquid cooking cream | |
| 4 pieces | melted (processed) cheese | |
| — | kashkaval cheese | |
| — | butter | |
| 1 | lemon | |
| — | black pepper | |
| — | lovage | |
| — | dill | |
| 1 clove | garlic clove | |
| — | fish seasoning | |
| 1-2 tbsp | 15–30 ml | flour |
Instructions
- If possible, fillet the fish, but you can also cut it into cross pieces. Salt it well and arrange it in a greased baking tray, adding the garlic cut into thin slices.
- Sprinkle generously with the spices - black pepper, fish seasoning, lovage and chopped dill. Pour over the juice of the squeezed lemon and leave like this for 40 minutes so the aromas blend.
- Heat the butter in a small pot, add the grated kashkaval, the melted (processed) cheese and the cream and stir until everything melts and a thickish sauce forms. Add 1-2 tablespoons of flour dissolved in a little liquid to the sauce and stir vigorously.
- Pour the sauce over the fish and bake in a preheated oven at 200-220 degrees for about half an hour. Serve with a garnish of braised potatoes.