Carp in a warm cream sauce is a dish that I eat literally once a year, which is, of course, on Christmas Eve. This dish is very common in Poland on that day, Christmas would not be the same without it.
My husband is Hungarian and never tasted this dish before. When I made it for him for the first time, he had been sceptical about it. I don’t know why, but somehow the combination of fish in a warm cream seemed strange for him.
That has changed, of course, after he tasted the dish. He spooned it up and said it was delicious – that’s the compliment you want to hear about any dish.
Ingredients for carp in warm cream sauce.
- 1 kg carp chops (slices)
- 3 medium sized white onion
- 2 tablespoons of butter
- 650 g sour cream (I used 20% type but 18% is also fine)
- 3 teaspoon of salt
- 50 ml boiling water
- sunflower oil for frying
How to make carp in cream sauce.
Soak the carp in water, dry it very well on a paper towel, then sprinkle with 1 teaspoon of salt.
Heat the oil in a frying pan and place the fish in it. Fry on a big hob on a medium heat for 2 to 3 minutes on both sides. Put the fried fish on the plate.
Add finely chopped onion and butter into a pot. Fry over a low heat until the onion is tender. Whisk the cream, 2 teaspoons of salt and boiling water in a cup. Pour the cream into the fried onion in the pot. Without increasing the heat, bring it to boil. From time to time, mix the cooking cream and the onion. Transfer the fried fish into the slowly cooking cream. The pot can be covered with a lid. Simmer for a few minutes, stirring very gently not to damage the fish. Serve the fish warm.
Good to know when making carp in cream sauce.
It is very important that the fish you are frying is really well drained of water. Otherwise, oil will splash everywhere during frying.
The fish can be additionally salted once fried.
In order for the sauce not to split, you need to add salt to it, quench it with boiling water and then cook it over low heat.
Do you like fish? If so, try our recipe for Oven baked fish.