Carp with mushrooms


  • 1 carp, gutted( 1-1,5 kg)
  • salt
  • lemon juice
  • 2 tablespoons herbs, chopped
  • 500 grams champignons
  • 150 grams bacon with meat veins
  • 0.5 liter white wine
  • 150 grams sour cream
  • pepper
  • 3 tablespoons parsley

Preparation method (receipt)

Sprinkle carp inside and out with lemon juice, rub with salt. Fill the belly with 2 tablespoons of herbs. Clean mushrooms and cut into slices, fat - cubes, fry lightly, put on the top of carp. Pour the wine, sour cream, salt and pepper. Cook in a preheated 180 degrees Celsius oven about 1 hour. Serve sprinkled with parsley.\n

potato salt lemon juice herbs champignons shpik white wine sour cream paprika parsley