Ingredients:
Carp – 1 pc. (1.5-2 kg)
Mushrooms – 500 g
Onion – 2 pcs.
Carrot – 1 pc.
Lemon – 1 pc.
Vegetable oil – 1-2 tbsp.
Seasonings for fish, salt – to taste
Remove the scales and entrails of the fish. The gills, head, fins and tail can be left.
Wash the carcass and rub it with a slice of fresh lemon, salt and spices. Let the fish marinate.
Chop the onion and mushrooms, grate the carrots finely.
Brown the onion in vegetable oil, after 5 minutes add the mushrooms and carrots.
Lightly fry the entire mass.
Fill the belly of the fish with it. Sew it up or secure with toothpicks.
Make several cuts at regular intervals on the back of the carp and insert thin lemon rings into them.
Grease the carp with sour cream.
Line a baking sheet with parchment paper and carefully transfer the fish onto it.
Bake the dish for about 1 hour at 180 degrees.
Leave the finished carp in the oven for 10-15 minutes.
Cut the belly and put the fish on a plate.
