Have you decided to cook a fish, but have not yet selected a recipe? Stew or bake it in sour cream sauce, a combination of sweet fish with a slight sourness - perfect! Preparing sour cream dressing is quite simple and the whole process does not require special skills.
General principles for cooking fish in sour cream sauce
• In sour cream sauce, the most commonly prepared are small-billed river or sea fish fillet pieces. They bake or stew the whole, pre-cutting the sides so that the small bones are steamed well.
• Sour cream sauce is prepared cold or hot. In the first case, you need to mix all the components, and then transfer the sauce to the fish. In the second embodiment, first fry the flour, then, without removing the dishes from the fire, mix it with other components, and slightly warm. Sour cream sauce in this embodiment is thicker, and it must be used still hot, because when it cools, it thickens.
• No matter how the sauce is prepared, sour cream for it should be chosen exclusively fresh. The fat content of the 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-fried until golden brown. If you skip this step, the fish meat will be cooked, and its pieces may lose their shape.
A simple recipe for stewed fillet of sea fish in sour cream sauce
Ingredients:
• a pound of low-fat marine fish (pollock or hake);
• 250 gr. sour cream, low fat content;
• garlic;
• onion head;
• five branches of dill;
• frozen, highly refined oil.
Cooking method:
1. Cut the thawed fillet into small portions and put in a bowl. Season the fish with ground pepper, add 0.5 tablespoons of salt, mix thoroughly.
2. Let the fish stand for half an hour, and then fry in vegetable oil until a slight blush. You do not need to pan in flour so that the fillet does not stick; put it in a well-heated fat.
3. In the remaining oil, until golden brown, fry the onion half rings. We shift his bowl and let it cool well.
4. Finely chop the dill and two garlic cloves. We combine the crushed components with sour cream and cooled onions. When mixing, we add a little. Ready sauce should not turn out thick, so if you took high-fat sour cream, slightly dilute it with water.
5. In a deep frying pan, and preferably in a stewpan, pour no more than a spoonful of oil and gently spread the fish. Pour 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 sour cream sauce with potatoes and mushrooms, Moscow Style (in the oven)
Ingredients:
• six medium potatoes;
• 300 gr. fresh champignons;
• fish fillet - 500 gr.;
• two onions;
• non-aromatic oil;
• 30 gr. Russian cheese;
• three boiled eggs;
• homemade butter - 60 g .;
For the sauce:
• 60 gr. flour;
• butter, sweet cream - 30 gr.;
• 250 grams of thin sour cream;
• two glasses of fish stock.
Cooking method:
1. First, prepare the sauce. Pour two tablespoons of flour into a dry pan. Stirring, warm over medium heat until a delicate cream color. Add butter to the flour and, without stopping warming up, mix.
2. After receiving a homogeneous slurry, put sour cream in a pan and stir well. It is advisable to do this with a whisk, it is best to bring the thick mass to uniformity.
3. Introducing sour cream, pour the broth, and, not stopping heating, carefully stir the sauce. Lightly add salt, season with ground pepper and boil for five minutes with a slight boil. We remove from the stove, store until the right moment under the lid, and in order not to cool down - wrap it up.
4. Now we are engaged in fish. We cut the fillet in portions, breaded them in flour and salt, and lightly fry in vegetable oil. Do not bring to readiness! We set the maximum fire, let it quickly brown on one side, and then fry the other.
5. Peel the eggs and cut them with longitudinal plates. We cut the potatoes into thin sticks and, like the fish fillet, lightly fry them.
6. Finely chop the onion, cut the mushrooms into plates. In a pan, slowly melt the butter and put the onion with mushrooms in it. Fry over medium heat until all the moisture has evaporated.
7. Pour a little sour cream sauce into the refractory form and evenly distribute the pieces of fried fish along the bottom, lay the browned potatoes around.
8. On a piece of fish we lay a layer of mushroom roasting, on top of it - a circle of boiled egg. Pour over the remaining sauce and sprinkle with finely grated cheese.
9. Put the dish in the preheated oven, prepare about half an hour.
Baked fish in sour cream sauce and cheese
Ingredients:
• a kilogram of cod fillet or similar marine fish;
• a teaspoon of mustard;
• one egg;
• two onion heads;
• a glass of medium fat sour cream;
• "Russian" or "Dutch" cheese - 150 gr.;
• set of spices "For fried fish dishes";
• flour for breading fish;
• four stalks of young dill.
Cooking method:
1. In a shallow wide bowl, mix the flour with spices and salt.
2. The fish fillet is washed well and wiped dry with a towel. Breaded fish in a flour mixture and immediately spread in a mold moistened with vegetable oil.
3. Thin rings shred bow. Bread them in the remaining flour mixture and brown in vegetable oil.
4. Cooking the sauce. Break the egg into sour cream, add chopped dill, a little salt and mustard - stir.
5. We put the fried onion rings on the fish laid in the mold. Pour the sauce, finely rub the cheese on top.
6. We bake the fish in sour cream sauce for about 25 minutes, about 200 degrees, until a delicious crust,
Sour Cream Sauce: Baked Crucian Recipe
Ingredients:
• five small crucians;
• 200 gr. sour cream;
• three heads of bitter onions;
• finely chopped greens of dill and curly parsley - two tablespoons each.
Cooking method:
1. We clean and gutted crucians, remove gills from the head and carefully rinse the fish. At a distance of less than a centimeter along the lateral surfaces we make deep parallel notches. Rub the crucian with salt on all sides.
2. We clean the bulbs, shred them with thin rings, spread them in a uniform layer along the bottom of the refractory handicap.
3. Salt the sour cream, add a quarter teaspoon of ground pepper and herbs. Pour the fish with the prepared sauce and mix thoroughly so that the carcasses are completely covered with it.
4. Spread crucian carp on the onion pillow, pour over the rest of the sour cream sauce. Bake in an oven heated to moderate temperature for at least half an hour.
5. Carefully remove the form, water the fish with the juice that has accumulated in the form and place it back for another half hour.
Oven Recipe for Red Fish in Sour Cream Sauce
Ingredients:
• pink salmon or chum salmon - one and a half kilograms;
• non-aromatic oil;
• half a medium-sized lemon.
For sour cream sauce:
• feathers of a young onion;
• 500 gr. sour cream;
• a tablespoon of mild "Dijon" mustard;
Additionally:
• breadcrumbs, home-made.
Cooking method:
1. Rinse well-thawed fish with cool water. Dry with a towel and cut into portions. Sprinkle the fish with ground pepper right on the cutting board. Mix, but do not add salt.
2. Squeeze the juice from the lemon. This will make it much easier if you first dip the citrus in hot water for two minutes.
3. We shift the fish into a bowl, slightly sprinkling the slices with lemon juice. Set aside for a quarter of an hour.
4. In a frying pan we heat the oil, dip the pieces of fish into it and fry both sides in a minute over high heat.
5. Melt the butter in a pan. We spread in it a little more than half chopped green onion rings. Stir, fry for half a minute, until reduced in volume.
6. Mix sour cream with mustard, add a little and add a pinch of ground pepper. Mix well and pour over the onion. On slight heating, we withstand until the first signs of boiling - bubbles appearing on the surface.
7. Put in the form pieces of fried fish, pour hot sauce. Sprinkle with breadcrumbs and put the form in the oven. Bake red fish at 200 degrees. The cooking time is 20 minutes.
8. When serving, sprinkle the pieces of fish laid on a plate with the remaining green onions.
River fish in sour cream sauce: a simple recipe for flavorful pike with vegetables
Ingredients:
• half a kilo of pike fillet;
• large carrot;
• 150 gr. sour cream, high fat, not lower than 20%;
• two onion heads;
• a teaspoon of crushed coriander;
• garlic;
• a small lemon;
• a tablespoon of flour;
• greens of fresh parsley;
• seasoning mix "For frying fish".
Cooking method:
1. Put the sour cream in a bowl. Add coriander, finely chopped a couple of cloves of garlic and a few spices "For fish". Mix and add salt to taste.
2. Scald lemon with boiling water, squeeze the juice.
3. Cut the pike fillet into large pieces and lay them in a bowl in layers, pouring plenty of lemon juice on it. Pour the fish with sour cream and garlic sauce and place in the refrigerator for three hours. Be sure to cover with a lid or tighten the film tightly.
4. Onion cut into half rings, and carrots with thin strips.
5. In a pan, heat a little vegetable oil and melt the butter in it, warm it up. Dip the onion in the pan, sprinkle with ground pepper and add a little salt, then pass until softened. In the same way we prepare carrots.
6. We take out pieces of fish from the sauce, erase its remains with a disposable towel. Bone the fish in flour and fry immediately, dip in hot oil. It is not required to bring to readiness, we fry quickly until golden brown.
7. In the moistened with butter form, first place the fried pieces of pike. We spread a layer of sautéed onion on the fish, and on top of it - carrots.
8. Lubricate the surface of the dish with the cream and garlic sauce remaining in the bowl and place in the oven. Bake for 20 minutes, when heated to 180 degrees, until fully cooked.
9. Serving, sprinkle the fish laid on plates with chopped parsley.
Cooking Fish Tips in Sour Cream Sauce - Useful Tips
• Before frying, be sure to bread the fish in flour. Its surface instantly grabs a crust. To keep the breading even, pre-dry the pieces with a towel.
• Do not boil sour cream sauce. Warm up over low heat and, when the first signs of boiling appear, turn off the heat, otherwise the sour cream is curdled.
• While warming, constantly stir the sauce with a whisk. Even if the fermented milk product coagulates for some reason, the whisk will help break up large flakes.
• Be sure to fry the fish before serving with the sauce. The crusty crust will not allow the pieces to disintegrate when stewed or baked.
