Have you decided to cook a fish, but haven't chosen a recipe yet? Stew or bake it in sour cream sauce, a combination of sweet fish with a light acidity - perfect! Sour cream dressing is quite simple and the whole process does not require special skills.
General principles of cooking fish in sour cream sauce
• In sour cream sauce, most often prepare pieces of fillet of low-stemmed river or sea fish. Crucian carp is baked or stewed whole, preliminarily making sides so that small bones are well steamed.
• Sour cream sauce is cooked cold or hot. In the first case, you want to mix all the ingredients, then pour the sauce to the fish. In the second variant, first fry the flour, then, without removing the dishes from the fire, mix it with other components, and heat it slightly. Sour cream sauce in this embodiment is thicker, and it should be used still hot, because it cools down during cooling.
• Whatever the method of preparing the sauce, sour cream for it should be chosen exclusively fresh. The fat content of a fermented milk product does not really matter, but it is worth noting that the fatter the sour cream, the softer the sauce, and, accordingly, the dish itself.
• Fish in sour cream sauce can be cooked in a pan or baked in the oven. In any case, it is pre-fry until golden brown. If you skip this stage, the fish meat will be boiled, and its pieces may lose their shape.
A simple recipe for stewed sea fish fillet in sour cream sauce
Ingredients:
• a pound of lean sea fish (pollock or hake);
• 250 gr. sour cream, low fat;
• garlic;
• onion head;
• five sprigs of dill;
• Frozen, highly refined oil.
Cooking Method:
1. Thawed fillet cut into small portions and put in a bowl. Season the fish with ground pepper, add 0.5 spoons of salt, mix thoroughly. 2. Let the fish stand for half an hour, then fry in vegetable oil to a light blush. Paning in flour is not necessary so that the fillet does not stick, put it in a well-heated fat.
3. In the remaining oil until golden blush fry the onion half rings. We shift it to a bowl and let it cool well.
4. Mollno chop dill and two garlic cloves. We connect the crushed components with sour cream and cooled onions. Mixing, we add a little. Ready-made sauce should not be thick, so if you took high-fat sour cream, slightly dilute it with water.
5. In a deep frying pan, and preferably in a saucepan, pour no more than a spoonful of butter and carefully lay out the fish. Fill with sour cream sauce, put the dishes on medium heat.
6. Bringing the sauce to a boil, reduce heat, close the lid and leave until most of the sauce has evaporated.
Fish in cream sauce with potatoes and mushrooms, “Moscow-style” (in the oven)
Ingredients:
• six medium potatoes;
• 300 gr. fresh champignons;
• fish fillet - 500 gr .;
• two bulbs;
• non-aromatic oil;
• 30 gr. “Russian” cheese;
• three boiled eggs;
• homemade butter - 60 g;
For the sauce:
• 60 gr. flour;
• butter, sweet cream - 30 g .;
• 250 grams of thin cream;
• two glasses of fish broth.
Cooking Method:
1. First prepare the sauce. Pour two spoons of flour into a dry frying pan. Stirring, warming over medium heat until gentle cream color appears. Add the butter to the flour and, without stopping to warm up, stir.
2. Having a homogeneous mush, spread sour cream into the pan and stir well. It is desirable to do this with a whisk; it is best to bring the thick mass to homogeneity.
3. Introducing sour cream, pour the broth, and, without stopping to warm up, carefully stir the sauce. Lightly add some salt, season with ground pepper and boil for five minutes with a slight boil. We remove from the stove, store it up to the necessary moment under the lid, and in order to keep cool, we wrap it up. 4. Now do the fish. Cut the fillet into portions, roll them in flour with salt, and lightly fry in vegetable oil. Do not bring to readiness! Set the maximum fire, give a quick brown brownside one side, and then fry the other.
5. Clean the eggs and cut them with longitudinal plates. Chop the potatoes thinly and, like the fish fillet, lightly grill.
6. Shred onions, cut mushrooms on the plates. In a frying pan, slowly melt the butter and spread the onion with the mushrooms into it. Fry on medium heat until all moisture is evaporated.
7. Pour a little sour-cream sauce into the refractory form and evenly distribute the pieces of fried fish along the bottom, spread the roasted potatoes around.
8. Place a layer of mushroom roasting on fish pieces, on top of it - a circle of boiled eggs. Fill all the remaining sauce and only then sprinkle finely grated cheese.
9. We put the form with the dish in the preheated oven, prepare the order of half an hour.
Baked fish in cream and cheese sauce
Ingredients:
• kilogram of cod fillet or similar marine fish;
• a teaspoon of mustard;
• one egg;
• two onions;
• a glass of sour cream;
• “Russian” or “Dutch” cheese - 150 gr .;
• set of spices “For fried fish dishes”;
• flour for breading fish;
• four stalks of young fennel.
Cooking Method:
1. In a shallow wide bowl, mix the flour with spices and salt.
2. Fish fillet is well washed and wiped dry with a towel. We pan fish in the flour mixture and immediately lay out in a form moistened with vegetable oil.
3. Thin rings shred bow. We pan them in the remaining flour mixture and fry in vegetable oil.
4. Cooking sauce. Break an egg into sour cream, add dill, a little salt and mustard - stir it.
5. Put the fried onion rings on the fish laid out in the form. Pour sauce, finely rub the top cheese. 6. Bake fish in cream sauce for about 25 minutes, about 200 degrees, until an appetizing crust,
Fish in cream sauce: a recipe for baked crucians
Ingredients:
• five small crucians;
• 200 gr. sour cream;
• three heads of bitter onions;
• finely chopped dill and curly parsley - two spoons each.
Cooking Method:
1. We clean and clean the crucian carp, remove the gills from the head and thoroughly wash the fish. At a distance of less than a centimeter on the side surfaces do deep parallel notches. Rub the crucian carp with salt from all sides.
2. We clean the onions, shred them with thin rings, lay them out evenly along the bottom of the refractory handicap.
3. Add salted sour cream, add a quarter of a teaspoon of ground pepper and greens. Fill the fish with the prepared sauce and mix thoroughly so that the carcasses are completely covered with it.
4. We spread crucians on the onion pillow, pour the remnants of sour cream sauce. We bake in the oven heated to moderate temperature for at least half an hour.
5. Carefully remove the form, pour the fish with the juice that has accumulated in the form and put it back for another half hour.
Recipe for red fish in cream sauce in the oven
Ingredients:
• pink or keta - one and a half kilograms;
• non-aromatic oil;
• half a medium lemon.
For sour cream sauce:
• feathers of young onions;
• 500 gr. sour cream;
• A tablespoon of unsharp “Dijon” mustard;
Additionally:
• breadcrumbs, homemade.
Cooking Method:
1. Rinse well thawed fish with cool water. Drain with a towel and cut into portions. Right on the cutting board we sprinkle the fish with ground pepper. Stir, but do not add salt.
2. Squeeze lemon juice. This will be made much easier if you first dip citrus in hot water for two minutes.
3. We shift the fish in a bowl, slightly sprinkling pieces of lemon juice. Set aside for a quarter of an hour. 4. Heat oil in a pan, dip fish pieces into it, and fry both sides for a minute on an intense fire.
5. Melt butter in a pan. We put in it a little more than half of the green onions crushed by rings. Stir fry for half a minute, until reduced in volume.
6. Mix the sour cream with mustard, add a little and add a pinch of ground pepper. Mix well and pour over the onions. On a small heat, we withstand the first signs of boiling - bubbles appearing on the surface.
7. We put in the form of pieces of fried fish, pour hot sauce. Sprinkle breadcrumbs and put the form in the oven. Bake red fish at 200 degrees. Preparation time - 20 minutes.
8. When serving, put the fish in a plate and sprinkle with the remaining green onions.
River fish in sour cream sauce: a simple recipe for pike with vegetables
Ingredients:
• pound of pike fillet;
• large carrot;
• 150 gr. sour cream, high fat, not less than 20%;
• two onions;
• a teaspoon of ground coriander;
• garlic;
• small lemon;
• tablespoon flour;
• fresh parsley;
• seasoning mixture “For frying fish”.
Cooking Method:
1. Put sour cream in a bowl. Add the coriander, a few sliced garlic cloves and some spices “For fish”. Stir and add salt to taste.
2. Scald lemon with boiling water, squeeze juice.
3. Cut pike fillets into large chunks and lay them in a bowl in layers, pouring plenty of lemon juice. Pour fish sour-garlic sauce and place for three hours in the refrigerator. Be sure to cover or tightly tighten the film.
4. Onions cut into half rings, and carrot thin straws.
5. Heat some vegetable oil in the pan and melt the creamy fat in it, warm it up. We put the onion in the pan, sprinkle with ground pepper and add a little, then pass until softened. In the same way prepare carrots. 6. Get the pieces of fish out of the sauce, wash off the leftovers with a disposable towel. Roll fish in flour and immediately fry, dropping into hot oil. It is not required to bring to readiness, fry quickly until golden brown.
7. First, put the fried pieces of pike into a moist form. On the fish lay out a layer of browned onions, and on top of it - carrots.
8. Lubricate the surface of the dish remaining sour cream-garlic sauce in a bowl and place in the oven. Bake about 20 minutes, when heated to 180 degrees, until fully cooked.
9. Serving, sprinkle the fish spread out on plates, chopped parsley.
Tricks of cooking fish in sour cream sauce - useful tips
• Be sure to pan fish in flour before frying. Its surface instantly grab the crust. To lay the breading evenly, pre-dry the pieces with a towel.
• Do not bring sour cream sauce to a boil. Warm up on low heat and, when the first signs of boiling appear, turn off the heat, otherwise the cream will shut up.
• While warming up, constantly stir the sauce with a whisk. Even if the dairy product for some reason curtailed, the whisk will help break up large flakes.
• Be sure to grill the fish before combining with the sauce. Ruddy crust will not allow the pieces to disintegrate when stewing or baking.
