White amur (grass carp) is a versatile, large freshwater fish prized for its tender, slightly sweet white meat. While it can be bony, proper preparation makes it the star of everything from rustic soups to elegant baked fillets. Preparation Tips
Dry the steaks thoroughly with paper towels. Season with salt and spices. Dredge each piece in flour, shaking off the excess. Heat oil in a heavy skillet over medium-high heat. recepty bljud iz belogo amura
This is the most popular "hands-off" method. Baking it whole or in large chunks preserves the moisture. White amur (approx. 1.5–2 kg) 2 lemons (one sliced, one juiced) 3 tbsp olive oil Fresh herbs (thyme, rosemary, or parsley) Salt and black pepper to taste Instructions: White amur (grass carp) is a versatile, large
: Amur is often quite large. If you have a whole fish, use the head and tail for broth and the mid-section for steaks or fillets. Classic Baked White Amur with Lemon and Herbs Season with salt and spices
Simmer the head and tail in water with the onion, bay leaf, and peppercorns for 20 minutes. Skim any foam from the surface.
Stuff the cavity and the exterior slits with lemon slices and fresh herbs. Wrap in foil or place in a greased baking dish.
The head and fins of the white amur produce a rich, gelatinous broth that is incredibly flavorful.