Fish cooked in cream is simply incredibly juicy and tender. In cream, absolutely any fish is cooked. It can be marine or freshwater. It is desirable, of course, to have as few bones as possible.
In Russia, fish in cream was languished for a long time in the oven, due to which it practically melted in the mouth.
Add horseradish root and celery to this dish, and if you want to make the taste of the dish brighter, add garlic. Cream fish is also cooked with vegetables.
Cream stewed fish or baked in the oven. Pre-clean the fish from scales, remove the fins, tail, head, and cut into portions. You can take out the ridge and bones to get the fillet.
Cream fish - basic cooking principles
Prepared fish is pickled in spices or sauce. Vegetables are peeled, washed well and chopped. They can be laid out on fish, or you can make a vegetable pillow, and bake fish on it.
A cream is prepared from cream into which spices, flour or cheese are added. The dish is poured with the resulting sauce and sent to the oven for 15 minutes.
For stewing fish in cream, they use mainly fillet, which is cut into small pieces, add vegetables and cook over low heat.
Recipe 1. Fish in cream in Norwegian
Ingredients
fillet of any fish;
2 eggs;
leek;
spices and sea salt;
300 ml cream;
2 slices of crumb white loaf;
100 g of cheese;
lean oil.
Cooking method
1. Pour in the form of vegetable oil, spread the leek chopped in rings.
2. Wash the cod fillet, dry with a disposable towel and cut into small pieces. We put the fish on top of the onion and fill everything with cream.
3. Crush the crumb of the loaf. Break the eggs into a bowl, beat slightly and spread the crumbled bread in them. Add salt, pepper, add small cheese chips and mix well. We lay the mixture on top of the fish.
4. Put the form with the fish in the oven and bake for half an hour. We get the form, cut the fish in portions and serve.
Recipe 2. Fish in a creamy lemon sauce
Ingredients
fresh fish (carp, zander or pelengas) - half a kilogram;
basil and parsley;
lemon;
80 g of cheese;
flour - 65 g;
60 g breadcrumbs;
cream - 100 ml;
spices for fish;
60 ml of olive oil;
coarse salt.
Cooking method
1. Clean the fish scales, gut it, remove the head and tail. Wash and cut into portioned steaks. Salt, grate with spices for fish and roll in flour.
2. Heat the olive oil in a pan and fry the fish in it until an appetizing crust forms. Put it in a refractory dish. Sprinkle with freshly squeezed lemon juice.
3. Using the smallest grater segment, remove the zest from the lemon. Grate cheese with small chips. Rinse the greens, dry slightly and chop finely with a knife. Put everything in a deep dish, pour the breadcrumbs here and mix.
4. Fill the fish with cream. Sprinkle everything on top with a mixture of cheese and bake for ten minutes in an oven preheated to 200 ° C.
Recipe 3. Cream Braised Fish
Ingredients
a kilogram of fish;
a pinch of salt;
100 ml cream;
120 g of hard cheese;
40 g olive oil;
Provencal herbs.
Cooking method
1. Clean and gut the fish. Wash it under the tap and cut into small pieces.
2. Put the pieces of fish in a cauldron, fill with cream and sprinkle with Provencal herbs.
3. Place the cauldron on the stove, cover and turn on the fire to a minimum. Stew fish for about ten minutes. Grind the cheese into large chips, and sprinkle them with fish. Do not cover and cook until all the liquid has evaporated and the cheese has melted. Serve the dish with potato garnish.
Recipe 4. Fish in cream with shrimp
Ingredients
cream - half a glass;
200 ml of milk;
a piece of butter;
12 shrimp;
5 g of spices for fish;
900 g fillet of any fish (it is better to take salmon);
20 ml of olive oil.
Cooking method
1. Defrost the fish fillet, rinse and dip in paper towels. Cut the fillet from the skin, salt, pepper and put in a heat-resistant form, pre-lubricating with a piece of oil.
2. Peel and rinse the shrimp. Put on a napkin and dry slightly. Do not discard tails. Heat the oil in a pan and lightly fry the shrimp in it until golden brown. Put them on top of the fish.
3. In a saucepan, combine cream, milk, and melted butter. Put the stewpan on the stove, put the shrimp tails in the sauce, salt and bring to a boil. Strain the sauce.
4. Pour the fish with the resulting sauce. Place the pan with the fish in an oven heated to 180 ° C for a quarter of an hour.
Recipe 5. Fish in cream with broccoli
Ingredients
half a kilogram of any fish fillet;
on the tip of a knife ground pepper;
10 g butter;
two pinches of kitchen salt;
150 g of cauliflower;
100 g of frozen green peas;
150 g broccoli;
200 ml fat cream.
Cooking method
1. Wash the fish fillet, lightly salt and season with pepper. Leave for a while. Then put the fish in a heat-resistant form, greasing it with a piece of butter.
2. We divide cauliflower into inflorescences and transfer to a colander. Rinse it under the tap. Wash the broccoli. We shift vegetables over fish, salt and pepper. Fill everything with cream.
3. Sprinkle everything with green peas, and put the form with fish and vegetables in the oven, heated to two hundred degrees. Bake for half an hour. Sprinkle with chopped herbs and serve with any side dish.
Recipe 6. Fish in cream with vegetables
Ingredients
1 fish (take the one you like);
dill greens;
bulb;
spices for fish;
2 bell peppers;
table salt;
150 g pumpkin;
a glass of cream;
2 red, fleshy tomatoes.
Cooking method
1. Rinse bell peppers and tomatoes and pat dry with a napkin. Cut the tomatoes into medium slices. Grind the pepper with a thin, short straw. Rinse the greens, dry slightly and chop with a sharp knife. Chop the peeled onions with thin quarters. Peel the pumpkin, remove the seeds and cut into small pieces.
2. Mix greens with tomatoes and peppers. Pour in all the cream. Salt the mixture to your liking.
3. Clean the fish, remove the head and tail, gut it and rinse under the tap. Cut the fish in portions, salt and mash spices for fish.
4. Foil a heat-resistant container. Put the pieces of fish in it. Pour it into the vegetable mixture with cream. Fill the voids with slices of onions and pumpkins. Cover the mold with a sheet of foil and send to the oven. After half an hour, remove the form, remove the foil and hold in the oven for another ten minutes.
Recipe 7. Fish cream with wild mushrooms
Ingredients
900 g fillet of any fish;
vegetable oil;
large onion;
5 g of dried dill and thyme;
a pound of frozen forest mushrooms;
table salt and pepper;
a glass of fatty cream.
Cooking method
1. Fresh fish, clean from scales, cut off fins, remove entrails and rinse well. Cut the tail and head. On the back, make an incision along the ridge and separate the fillet from the bones. You should get two pieces of filet. Remove small bones with tweezers.
2. Peel and chop the onions with thin quarter rings. Heat the lean oil in a pan, put the onion in it and fry until golden brown.
3. At room temperature, unfreeze the mushrooms and lay them onion. Fry it all together for about 15 minutes to evaporate all the liquid. Salt and turn off the fire.
4. Lightly grease the ceramic deep form. Cut the fish fillet across in portions. Put skin down into the mold. Salt, pepper and sprinkle with thyme.
5. Lay the fried mushrooms with onions in an even layer on the fish. Season cream with dried dill and salt. Pour fish and mushrooms with this mixture and put in the oven for half an hour. In this case, the oven should be cold. Serve with a vegetable or rice side dish and vegetable salad.
Recipe 8. Fish in cream in a pan
Ingredients
fresh fish fillet - 400 g;
incomplete glass of cream;
a bunch of dill and parsley;
2 cloves of garlic;
Italian herbs
25 g of flour;
a small piece of butter.
Cooking method
1. Defrost the fish, remove the skin, if there are bones, carefully remove them. Wash, dry with a napkin and cut into two centimeter pieces.
2. Put the fish in a skillet, add butter, cover and simmer a little over low heat.
3. Pour the cream into a deep plate, add flour and whisk with a whisk until smooth. Make sure that there are no lumps.
4. Sprinkle the fish with Italian herbs and pepper, squeeze the garlic through a press and pour the cream on everything. Mix gently. As soon as the sauce boils, add chopped herbs and mix again. After a couple of minutes, turn off the heat. Serve fish with vegetable salad and potato garnish.
Recipe 9. Fish in cream under cheese
Ingredients
half a lemon;
Gouda cheese - 200 g;
three pinches of paprika and ground black pepper;
heavy cream - an incomplete glass;
three pinches of coarse salt;
2 onions;
5 g of dried dill;
700 g fillet of any fish.
Cooking method
1. Peel and chop the two onions with half rings. Heat the oil in a skillet. Put the onion in it and fry until golden brown.
2. Pour the cream into a deep plate, sprinkle them with dried dill, paprika and black pepper. Beat lightly.
3. We wash the fish fillet under the tap, dry it with a paper towel and remove small bones. Cut into five centimeter pieces. Spread on a slightly oiled deco. Salt.
4. Squeeze the juice out of half a lemon on the fish. We spread the fried onions on top of the fish. Pour all the cream and send into the oven for half an hour. Bake at 180 C.
5. Grind the cheese into large chips. Sprinkle with her fish and send to the oven for another ten minutes.
Creamy Fish - Cooking Tips and Tricks
Creamy fish can also be baked whole, but in this case the cooking time increases.
If you want to cook fish with potatoes, it is better to pre-boil or fry it, as the potato takes longer to cook than fish.
Season the fish with spices and salt before cooking.
To remove a specific smell, sprinkle the fish with freshly squeezed lemon juice.
Stew fish in cream only over low heat, so as not to allow intense boiling.
Before you roll pieces of fish in flour, mix it with pepper, spices and salt. But in this case, the fish no longer needs to be salted.
