Paprika Carp

For the paprika carp wash, clean, cut into pieces, salt. Peel the onions, cut into cubes. Melt butter in a large pot, sauté onions until translucent. Add paprika powder and pepper, fry briefly, deglaze with vinegar. Stir in sour cream. Put the carp pieces with the skin upwards into this broth, cover and let them steam on a low flame for about 20 minutes. Carefully lift the fish pieces onto a warmed plate, strain the sauce through a sieve, stir in tomato paste and season to taste. Pour the sauce over the fish pieces and serve immediately.

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