2 carp (about 2.6 lbs total)
300g of sour cream
4 cloves of garlic
2 tablespoons of grated horseradish
Salt and pepper to taste
1 tablespoon of oil
Clean the fish by removing the insides, gills, and eyes, then rinse thoroughly and make diagonal cuts along the backbone.
Pat dry with paper towels to remove excess moisture.
Rub the carp lightly with salt and pepper.
Let it sit for 10-15 minutes.
In a bowl, mix the grated horseradish with the garlic, pressed through a garlic press, and the sour cream.
Use this mixture to rub both the outside and inside of the fish.
Transfer the carp to a lightly greased baking dish, then place it in an oven preheated to 375°F (190°C).
After 15-20 minutes, reduce the temperature.
Bake the fish for a total of 40-50 minutes.
It’s delicious both hot and cold!