Main dishes

Carp with paprika, sour cream, and onions

Carp portions are seared, then briefly simmered in an onion, paprika, and sour cream sauce. Serve with small Slovak dumplings. Serves 4.

Hungarian cuisine · Translated from Slovak ·

Carp with paprika, sour cream, and onionsSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
30 min
Total time
45 min
Servings
4 servings
Difficulty
Easy
Cuisine
Hungarian
Jump to recipe

Carp with paprika is a fish version of paprikash: carp portions are briefly seared, then simmered in a sauce of sautéed onions, paprika, and sour cream. Simmer the carp only briefly so it does not fall apart. Serve with halušky (small Slovak dumplings), pasta, or bread.

Ingredients

Tick off what you already have at home.

Instructions

Tip: tap a step to mark it as done.

  1. Sear the carp

    10 min

    Pat the carp portions dry with a paper towel, make crosswise cuts through the flesh down to the skin, season with salt, and dredge in flour. Heat 2 tbsp of the oil, sear the fish on both sides until golden, and remove from the pan.

  2. Make the sauce

    10 min

    Finely chop the onions and sauté in the remaining oil until golden. Remove from the heat, stir in the paprika, and immediately add the water. Simmer for 5 minutes.

  3. Simmer

    10 min

    Add the carp, cover, and simmer over low heat for 8–10 minutes. Mix the sour cream with 1 tbsp of flour, stir it into the sauce around the fish, and simmer for another 2 minutes.

  4. Serve

    Serve with halušky (small Slovak dumplings) or pasta, spooning the sauce over the top.

Tip: Pour the sour cream and flour mixture into the sauce gradually, stirring constantly to keep it from curdling.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
476 kcal
Protein
39 g
Carbohydrates
13 g
of which sugars
4.2 g
Fat
29 g
of which saturates
8.1 g
Fiber
1.6 g
Salt
1.8 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kapor na paprike so smotanou a cibuľou

You might also like