Baked Carp in Cream & Soy Sauce

Baked carp in sour cream is an ideal way to delight your taste buds with succulent fish, creamy sauce, and subtle soy aroma. The recipe highlights the delicate texture of the fish and allows for preparation without complicated steps or artificial ingredients. Perfect for a special meal or for days when you want something comforting and authentic, but without much effort.

Baked carp in soy sauce with cream is an excellent way to diversify your daily menu. Baking it in the oven results in a hearty and tasty carp with a crispy brown crust. The soy sauce with cream will give the fish a delicate taste and an extraordinary aroma.

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  Remove the scales from the carp, cut open the belly, and remove all the entrails along with the black film. Since we are leaving the head on, it is necessary to cut off the gills. Rinse the fish thoroughly with running water.
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  Remove excess liquid with a paper towel. Make deep cuts on the sides so that the large bones are not felt and the meat is pleasant to eat.
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  To make the sauce, pour the cream and soy sauce into a bowl. Add the fish seasoning and salt, if desired.
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  Using a spoon, stir the mixture until smooth.
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  Coat the carp with the mixture inside the belly and on all sides so that the marinade penetrates the cuts. This way, the meat will be well saturated with spices. Place the fish on aluminum foil.
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  Wrap the foil in an envelope.
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  Place in a heated oven at 200 degrees. Set the cooking time to 25 minutes. Three to four minutes before the end, open the aluminum foil so that a crispy and appetizing crust forms on the fish.
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  Serve the cooked carp garnished with lemon slices and vegetables.