Roasted Carp with Smetana

Name: Roasted Carp with Smetana (Ryba Zapechennaja v Smetane)
Cuisine: Russian
Ingredients: 40 g/1½ oz/3 tbsp butter, plus extra for greasing; 1 whole carp, bream or trout, gutted, total weight 1-1.5 kg/2¼-3¼ lb; 1 whole carp, bream or trout, gutted, total weight 1-1.5 kg/2¼-3¼ lb; 1 whole carp, bream or trout, gutted, total weight 1-1.5 kg/2¼-3¼ lb; 45 ml/3 tbsp plain white (all-purpose) flour; 300 ml/½ pint/1¼ cups smetana or crème fraîche; 300 ml/½ pint/1¼ cups smetana or crème fraîche; 100 ml/3½ fl oz/scant ½ cup water; salt and ground black pepper; salt and ground black pepper; 5-6 fresh parsley sprigs, to garnish; torn lettuce leaves and hot boiled potatoes, to serve; torn lettuce leaves and hot boiled potatoes, to serve

Ryba Zapechennaja v Smetane

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Recipes from My Russian Grandmother's Kitchen

By Elena Makhonko

Published 2015

About

Roasting a whole fish in the oven, covered with smetana, is an old Russian method. A more modern way is to use fish fillets, instead of a whole fish, and bake them in ramekin dishes on top of a base of boiled buckwheat. Both are equally delicious.

Ingredients

40 g/1½ oz/3 tbsp butter, plus extra for greasing
1

Europe
Russia
Fish course
Pescatarian
Low carb
Low sugar
Keto
Very low sodium
Low sodium
Low calorie

Method

Preheat the oven to 230°C/450°F/Gas 8. Generously grease an ovenproof dish with butter. Season the whole fish on the inside and outside with salt and pepper then coat both sides in the flour. Place the fish in the prepared dish.

Energy 395kcal/1640kJ; Protein 22.3g; Carbohydrate 7.1g, of which sugars 1.2g; Fat 31.1g, of which saturates 18.1g; Cholesterol 149mg; Calcium 96mg; Fibre 0.2g; Sodium 102mg.