Baked Karp Russian

Flora S.


  • 1 piece Carp
  • 4 pcs Pickled cucumber
  • 700 grams Onion
  • 8 pcs Potatoes
  • Salt to taste
  • ½ tsp Sugar
  • Black pepper - to taste
  • 3 tbsp Vegetable oil
  • 2 tbsp Sour cream
  • 1 tbsp Lemon juice
  • ¼ puig. Parsley


  • The fish is cleaned of scales, to remove fins, tail and gills. Make an incision from the top of the ridge, to remove the entrails. Wash.
  • Add salt and season with lemon juice. Set aside for 20 minutes.
  • Peel the onion, cut into half rings. Fry in 2 tbsp oil, sprinkle with sugar.
  • Fry until transparent, over medium heat, stirring. Season with salt and pepper.
  • While fried onions, peel the potatoes, cut into 6 - 8 pieces. Cover with cold water.
  • Slice Pickled cucumbers. Put the Pickled cucumbers in a roasted onion, stir and remove from heat.
  • Carp dry with a paper towel. To put it in a fireproof form. Stuff the pickle-onion mixture.
  • Blot potatoes with a paper towel. Season with salt, dried parsley, 1 tbsp vegetable oil, mix well.
  • Arrange the potatoes around the fish. Put the form in a cold oven.
  • To enable heating at 350 degrees. Bake for 1 hour.
  • Then brush the carp with sour cream and return to the oven, under the grill, for 10-15 minutes, at 375 degrees.
  • Serve hot, sprinkled with chopped parsley.

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm