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Peceny Kapr S Kyselou Omackou

Carp baked with butter, bay leaves, sour cream, lemon juice, and seasonings, served with noodles or potatoes.

From the Recipes Wiki (Fandom) · 6 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Peceny Kapr S Kyselou Omackou

Oven350°F
Time40 minutes

Ingredients

Directions

Prepare

  1. Grease a shallow baking dish with butter.

  2. Season carp inside and out with salt and pepper.

  3. Place bay leaves on the butter and lay the carp on it.

Bake and serve

  1. Cover with sour cream and lemon juice.

  2. Bake in oven at 350°F for 40 minutes or until brown, basting frequently.

  3. Serve with noodles or potatoes.

Nutrition, whole recipe (rough)

222Calories
18 gProtein
12 gFat
12 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Carpnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carp
Forms the main body of the dish, cooking through in the baking dish.
Sour cream
Adds moisture and a tangy richness that forms a sauce as the fish bakes.
Butter
Adds fat and richness and helps keep the fish from sticking to the dish.
Lemon juice
Adds acidity that brightens the rich sour cream sauce.

The step that matters

Basting frequently. Carp is a lean fish that can dry out in the oven. Spooning the buttery, sour cream sauce over it repeatedly keeps the surface moist and helps it brown evenly.

Swap the lemon

How well each one fits the dish's main ingredients (butter, cream, pepper):

  1. Lemonthe original
  2. Strawberryfits about as well
  3. Coconutfits less well
  4. Mangofits less well

Fit is the average pairing score against butter, cream, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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