Ingredients
1 carp (about 1-1.5 kg)
1.5 kg sauerkraut
150 ml sunflower oil
100 g rice
10 g paprika
5 g pepper
Method
Sauerkraut cut into small pieces . Season with paprika. Gently fry the rice and boiled until almost. Mix with cabbage and pour into baking pan. Carp is cut lengthwise and dissolve. The interior is coated with sunflower oil, salt and pepper to taste. Place the vegetables on the skin up. Bake in an oven until the fish become golden brown.
Containers:
Difficulty
Easy
Tested
0 users
Source
magazine. Culinary journal