- carp or carp — 3 kg.
- lemon — 1 PC.
- carrots — 2 PCs.
- onions — 2 PCs.
- mushrooms — 400 gr.
- sour cream — 180 gr.
- coriander – 1 tsp.
- salt — 1-2 tsp
- pepper – 1 tsp
- garlic – 1-2 cloves
The fish is cleaned, remove the entrails, gills and rinse well.
A squeeze of lemon juice and RUB the fish with juice inside and out. RUB the fish with salt, pepper and spices.
Leave to marinate for 15 min.
Onions and carrots to clean.
Onion cut into half rings or cubes.
Carrots grate on a coarse grater.
Mushrooms finely chop.
Fry the onions and carrots.
When the carrots are tender, put the mushrooms.
On medium heat sauté mushrooms until soft.
Chop the garlic and add to the sour cream.
Lubricate the abdomen of the fish from the inside sour cream sauce and are filled with a mixture of mushrooms with carrots.
Sew the belly of the fish thread.
On the back of the fish make deep cuts.
Grease the fish with sour cream sauce on both sides and put on a baking sheet.
Lemon slice and place in the cuts.
Fish bake in the oven for about one hour (the time depends on the oven mode) at the temperature of 180 degrees.
Fish stuffed with mushrooms ready!