Carp in Sour Cream with Wild Mushrooms

Name: Carp in Sour Cream with Wild Mushrooms (Tejfeles Ponty Erdei Gombával)
Yield: 8 to 10 servings
Cuisine: Hungary
Ingredients: Salt and pepper; ½ pound wild mushrooms, sliced; 1 medium-sized onion, chopped fine; 1 tablespoon chopped flat parsley; 4 tablespoons sweet butter; 5 pounds carp, weighed after cleaning; 1 cup dry white wine; ¼ cup heavy cream; 1 cup sour cream; 1 tablespoon flour

Tejfeles Ponty Erdei Gombával

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

5 pounds carp, weighed after cleaning
Salt and pepper
4 tablespoons sweet butter

Europe
Hungary
Dinner
Pescatarian
Eastern Europe

Method

Cut the cleaned carp into serving pieces, sprinkle with salt and pepper, and place in a baking pan with the butter.
Sprinkle with mushrooms, onion and parsley. Pour wine over the fish, and cover with a buttered paper.
Cook in a 375°F. oven for about 15 minutes or more.
When carp is about done, pour a mixture of sour cream, heavy cream and fl