Stuffed with buckwheat carp

200 g sour cream

4 carp

2 onions

1 clove of garlic

? glass buckwheat

? glass breadcrumbs

2 Art. l. vegetable oil

ground black pepper

salt

Clear carcasses of fish scales, gills and viscera remove, wash and dry the fish, rub inside and out with salt and pepper.

In 1 cup of boiling water (salted) to fill the washed buckwheat, cook porridge.

Finely chop the garlic and onion, saute them in butter, add to the mess, add to the same half of the sour cream, pepper, salt and mix well.

Fill bellies stuffed carp cooked, breaded fish carcasses in bread crumbs, put on a baking sheet, greased.

Baked stuffed with buckwheat carp for 20 minutes at 200 degrees, then the fish need to pour the remaining sour cream and bake another 15 minutes.