Carp in sour cream, stuffed with buckwheat porridge

Ingredients

→ SALT
→ GROUND BLACK PEPPER
→ 750 G CARP
→ 3 TABLESPOONS MELTED BUTTER
→ 2 HARD-BOILED EGGS
→ 100 G BUCKWHEAT GROATS
→ 1 CUP SOUR CREAM (20% FAT CONTENT)
→ 1 TABLESPOON WHEAT FLOUR
→ 1 ONION

Clean the whole carp, cut off the head near the fins and remove the entrails without cutting the abdomen. Wash the carp, wipe with a towel inside the abdomen, add salt and fill through the same hole with buckwheat porridge, previously mixed with toasted onions and boiled chopped eggs. 

On top of the carp, pepper and salt, roll in flour, fry in a pan with oil and put in a preheated oven to 180-200 degrees. After 5-6 minutes, remove the carp from the oven, pour sour cream and the resulting sauce and put it back in the cabinet for 3-5 minutes. 

The duration of baking depends on the size of the carp. 

Carp is recommended to serve on the same pan or transfer to a hot dish with the juice. As a side dish, you can use fresh cucumbers, vegetable salad or soaked apples.