- Blue whiting fish 1 kg.
- onions 2 pcs.
- garlic 5-6 cloves
- flour 100 gr.
- vegetable oil 50-75 gr.
- sour cream 200 gr.
- salt and pepper to taste
Step by step recipe Fish stewed in sour cream
- Clean and gut the fish, cut off the head and fins. Rinse and cut into portions. If the fish is not large, then you don’t have to cut it.
- Cut the onion and garlic into small cubes and fry in vegetable oil.
- If the size of the pan allows, then the onion can not be removed, but moved to one edge.
- Salt and pepper the fish to taste (about 1 teaspoon of salt and 0.5 teaspoon of allspice), roll in flour and fry on both sides.
- If you fry fish without removing the onion, then do not forget to stir it so that it does not burn.
- When the fish is fried until golden brown, carefully mix it with the onion and pour sour cream on it.
- Lightly salt and pepper (optional) and cover with a lid. Simmer for about 10 minutes, then turn the fish over, close the lid again and cook until fully cooked. This is another 5-7 minutes. over low heat.
- If you like the aroma of garlic, then finely chop 1-2 cloves, add a little salt, crush with knives or a fork and add to the fish at the end of stewing.
- Serve with potatoes or boiled rice.
- Bon appetit and enjoy cooking!
- Total cooking time: 40 min.
- Category:
Have you decided to cook fish, but haven’t chosen a recipe yet? Stew or bake it in sour cream sauce, the combination of sweet fish with light sourness is perfect! Making sour cream dressing is quite simple and the whole process does not require any special skills.
General principles for cooking fish in sour cream sauce
Pieces of fillet of small-boned river or sea fish are most often prepared in sour cream sauce. Crucian carp is baked or stewed whole, first cutting the sides so that the small bones are well steamed.
Sour cream sauce is prepared cold or hot. In the first case, you need to mix all the ingredients and then pour the sauce over the fish. In the second option, first fry the flour, then, without removing the dishes from the heat, mix it with other ingredients and warm it up slightly. The sour cream sauce in this version is thicker, and it must be used while still hot, since it thickens as it cools.
No matter how the sauce is prepared, the sour cream for it should be chosen exclusively fresh. Fat content of fermented milk product special significance does not, but it is worth noting that the fattier the sour cream, the softer the sauce, and, accordingly, the dish itself.
Fish in sour cream sauce can be cooked in a frying 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 turn out boiled, and its pieces may lose their shape.
A simple recipe for stewed sea fish fillet in sour cream sauce
Ingredients:
Half a kilo of lean sea fish (pollock or hake);
250 gr. sour cream, low fat content;
Onion head;
Five sprigs of dill;
Frosted oil, highly refined.
Cooking method:
1. Cut the thawed fillet into small portions and place in a bowl. Season the fish with ground pepper, add 0.5 tablespoons of salt, mix thoroughly.
2. Let the fish sit for half an hour, then fry in vegetable oil until lightly browned. There is no need to bread it in flour to prevent the fillet from sticking; place it in well-heated fat.
3. In the remaining oil, fry the onion half rings until golden brown. Transfer it to a bowl and let it cool well.
4. Finely chop the dill and two cloves of garlic. Combine the crushed ingredients with sour cream and cooled onions. While stirring, add a little salt. The finished sauce should not be thick, so if you used high-fat sour cream, dilute it slightly with water.
5. Pour no more than a tablespoon of oil into a deep frying pan, or better yet, into a saucepan and carefully place the fish. Pour in sour cream sauce and place the bowl over medium heat.
6. Having brought the sauce to a boil, reduce the 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;
Unflavored oil;
30 gr. "Russian" cheese;
Three boiled eggs;
Creamy homemade oil- 60 gr.;
For the sauce:
60 gr. flour;
Butter, sweet cream - 30 gr.;
250 grams of light sour cream;
Two glasses of fish broth.
Cooking method:
1. First prepare the sauce. Pour two tablespoons of flour into a dry frying pan. Stirring, heat over medium heat until a soft creamy color appears. Add butter to the flour and, without stopping heating, mix.
2. Having received a homogeneous slurry, put sour cream in the frying pan and stir well. It is advisable to do this with a whisk; it will best bring the thick mass to homogeneity.
3. After adding sour cream, pour in the broth and, without stopping heating, thoroughly stir the sauce. Lightly add salt, season with ground pepper and simmer for five minutes at a low simmer. Remove from the stove, store until needed under the lid, and wrap it up to keep it warm.
4. Now let's deal with fish. Cut the fillet into portions, bread them in flour and salt, and lightly fry in vegetable oil. We don’t bring it to readiness! Set the heat to maximum, let one side quickly brown, then fry the other.
5. Peel the eggs and cut them into longitudinal slices. Cut the potatoes into thin slices and, like fish fillets, lightly fry them.
6. Finely chop the onion and cut the champignons into slices. Slowly melt the butter in a frying pan and add the onions and mushrooms. Fry over medium heat until all the moisture has evaporated.
7. Pour a little sour cream sauce into a fireproof dish and evenly distribute the pieces of fried fish along the bottom, and arrange the browned potatoes around it.
8. Place a layer of fried mushrooms on the pieces of fish, and a circle on top of it boiled egg. Pour the remaining sauce over everything and only then sprinkle with finely grated cheese.
9. Place the pan with the dish in the preheated oven and cook for about half an hour.
Baked fish in sour cream sauce with cheese
Ingredients:
A kilogram of cod fillet or similar sea fish;
A teaspoon of mustard;
One egg;
Two onions;
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 flour with spices and salt.
2. Wash the fish fillet well and wipe dry with a towel. Bread the fish in the flour mixture and immediately place it in a mold moistened with vegetable oil.
3. Chop the onion into thin rings. Bread them in the remaining flour mixture and brown them in vegetable oil.
4. Prepare the sauce. Break an egg into the sour cream, add chopped dill, a little salt and mustard and stir.
5. Place fried onion rings on the fish laid out in the mold. Pour in the sauce and finely grate the cheese on top.
6. Bake the fish in sour cream sauce for about 25 minutes, at about 200 degrees, until an appetizing crust,
Fish in sour cream sauce: recipe for baked crucian carp
Ingredients:
Five small crucian carp;
200 gr. sour cream;
Three heads of bitter onions;
Finely chopped dill and curly parsley - two tablespoons each.
Cooking method:
1. Clean and gut the crucian carp, remove the gills from the head and thoroughly wash the fish. At a distance of less than a centimeter along the side surfaces we make deep parallel notches. Rub the crucian carp with salt on all sides.
2. Peel the onions, chop them into thin rings, and spread them in an even layer along the bottom of the fireproof bowl.
3. Add some salt to the sour cream, add a quarter teaspoon of ground pepper and herbs. Pour the prepared sauce over the fish and mix thoroughly so that the carcasses are completely covered.
4. Place the crucian carp on an onion bed and pour over the remaining sour cream sauce. Bake in an oven preheated to moderate temperature for at least half an hour.
5. Carefully remove the mold, pour the juice that has accumulated in the mold over the fish and place it back for another half hour.
Recipe for red fish in sour cream sauce in the oven
Ingredients:
Pink salmon or chum salmon - one and a half kilograms;
Unflavored oil;
Half a medium-sized lemon.
For sour cream sauce:
Young onion feathers;
500 gr. sour cream;
A tablespoon of mild Dijon mustard;
Additionally:
Homemade breadcrumbs.
Cooking method:
1. Wash 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. Stir, but do not add salt.
2. Squeeze the juice out of the lemon. This will be much easier to do if you first dip the citrus in hot water for two minutes.
3. Transfer the fish to a bowl, lightly sprinkling the pieces with lemon juice. Set aside for a quarter of an hour.
4. Heat the oil in a frying pan, drop the pieces of fish into it and fry both sides for a minute over high heat.
5. Melt butter in a frying pan. Place a little more than half of the chopped rings into it. green onions. Stirring, fry for half a minute until reduced in volume.
6. Mix sour cream with mustard, add a little salt and add a pinch of ground pepper. Mix well and pour into the onion. We keep it on low heat until the first signs of boiling - bubbles appearing on the surface.
7. Place pieces of fried fish into the mold and pour hot sauce over them. Sprinkle with breadcrumbs and place the pan in the oven. Bake red fish at 200 degrees. Cooking time: 20 minutes.
8. When serving, sprinkle the pieces of fish placed on a plate with the remaining green onions.
River fish in sour cream sauce: a simple recipe for aromatic pike with vegetables
Ingredients:
Half a kilogram of pike fillet;
Large carrot;
150 gr. sour cream, high fat, not less than 20%;
Two onions;
A teaspoon of crushed coriander;
Small lemon;
A tablespoon of flour;
Fresh parsley;
Seasoning mixture “For frying fish”.
Cooking method:
1. Place sour cream in a bowl. Add coriander, finely chopped a couple of cloves of garlic and a little “For fish” spices. Stir and add salt to taste.
2. Scald the lemon with boiling water and squeeze out the juice.
3. Cut the pike fillets into large pieces and place them in a bowl in layers, pouring generously lemon juice. Pour sour cream and garlic sauce over the fish and place in the refrigerator for three hours. Be sure to cover with a lid or tighten tightly with film.
4. Cut the onion into half rings and the carrots into thin strips.
5. Heat a little vegetable oil in a frying pan and melt the butter in it, warming it up. Place the onion in the pan, sprinkle with ground pepper and add a little salt, then sauté until softened. Prepare carrots in the same way.
6. Remove the pieces of fish from the sauce and wash off the remaining residue with a disposable towel. Dip the fish in flour and fry immediately, lowering it into hot oil. There is no need to bring it to readiness; fry quickly until golden brown.
7. First place the fried pieces of pike in a mold moistened with oil. Place a layer of sauteed onions on the fish, and carrots on top of it.
8. Grease the surface of the dish with the remaining sour cream and garlic sauce in the bowl and place in the oven. Bake for 20 minutes, at 180 degrees, until fully cooked.
9. To serve, sprinkle the fish laid out on plates with chopped parsley.
Tricks for cooking fish in sour cream sauce - useful tips
Be sure to bread the fish in flour before frying. Its surface will instantly form a crust. To ensure the breading lays evenly, dry the pieces with a towel first.
Do not bring the sour cream sauce to a boil. Heat over low heat and, when the first signs of boiling appear, turn off the heat, otherwise the sour cream will curdle.
While heating, stir the sauce constantly with a whisk. Even fermented milk product for some reason it will curdle, the whisk will help break up the large flakes.
Be sure to fry the fish before adding the sauce. The golden brown crust will prevent the pieces from falling apart when stewing or baking.
Have you decided to cook fish, but haven’t chosen a recipe yet? Stew or bake it in sour cream sauce; the combination of sweet fish with light sourness is ideal! Sour cream dressing
It’s quite simple to prepare and the whole process does not require special skills.
General principles for cooking fish in sour cream sauce
- Pieces of fillet of small-boned river or sea fish are most often prepared in sour cream sauce. Crucian carp is baked or stewed whole, first cutting the sides so that the small bones are well steamed.
- Sour cream sauce is prepared cold or hot. In the first case, you need to mix all the ingredients and then pour the sauce over the fish. In the second option, first fry the flour, then, without removing the dishes from the heat, mix it with other ingredients and warm it up slightly. The sour cream sauce in this version is thicker, and it must be used while still hot, since it thickens as it cools.
- No matter how the sauce is prepared, the sour cream for it should be chosen exclusively fresh. The fat content of the fermented milk product is not particularly important, but it is worth noting that the fattier the sour cream, the softer the sauce, and, accordingly, the dish itself.
- Fish in sour cream sauce can be cooked in a frying 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 turn out boiled, and its pieces may lose their shape.
A simple recipe for stewed sea fish fillet in sour cream sauce
Ingredients:
- half a kilo of lean sea fish (pollock or hake);
- 250 gr. sour cream, low fat content;
- garlic;
- onion head;
- five sprigs of dill;
- frozen oil, highly refined.
Cooking method:
- Cut the thawed fillet into small portions and place in a bowl. Season the fish with ground pepper, add 0.5 tablespoons of salt, mix thoroughly.
- Let the fish sit for half an hour, then fry in vegetable oil until lightly browned. There is no need to bread it in flour to prevent the fillet from sticking; place it in well-heated fat.
- Fry the onion half rings in the remaining oil until golden brown. Transfer it to a bowl and let it cool well.
- Finely chop the dill and two cloves of garlic. Combine the crushed ingredients with sour cream and cooled onions. While stirring, add a little salt. The finished sauce should not be thick, so if you used high-fat sour cream, dilute it slightly with water.
- In a deep frying pan, or better yet, in a saucepan, pour no more than a tablespoon of oil and carefully place the fish. Pour in sour cream sauce and place the bowl over medium heat.
- After bringing the sauce to a boil, reduce the heat, cover with a 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;
- unflavored oil;
- 300 gr. "Russian" cheese;
- three boiled eggs;
- homemade butter – 60 gr.;
For the sauce:
- 60 gr. flour;
- butter, sweet cream – 30 gr.;
- 250 grams of light sour cream;
- two glasses of fish broth.
Cooking method:
- First we prepare the sauce. Pour two tablespoons of flour into a dry frying pan. Stirring, heat over medium heat until a soft creamy color appears. Add butter to the flour and, without stopping heating, mix.
- Having received a homogeneous slurry, put sour cream in the frying pan and stir well. It is advisable to do this with a whisk; it will best bring the thick mass to homogeneity.
- After adding sour cream, pour in the broth and, without stopping heating, thoroughly stir the sauce. Lightly add salt, season with ground pepper and simmer for five minutes at a low simmer. Remove from the stove, store until needed under the lid, and wrap it up to keep it warm.
- Now let's deal with fish. Cut the fillet into portions, bread them in flour and salt, and lightly fry in vegetable oil. We don’t bring it to readiness! Set the heat to maximum, let one side quickly brown, then fry the other.
- Peel the eggs and cut them into longitudinal slices. Cut the potatoes into thin slices and, like fish fillets, lightly fry them.
- Finely chop the onion and cut the champignons into slices. Slowly melt the butter in a frying pan and add the onions and mushrooms. Fry over medium heat until all the moisture has evaporated.
- Pour a little sour cream sauce into a fireproof dish and evenly distribute the pieces of fried fish along the bottom, and arrange the browned potatoes around it.
- Place a layer of fried mushrooms on the pieces of fish, and a circle of boiled egg on top of it. Pour the remaining sauce over everything and only then sprinkle with finely grated cheese.
- Place the dish with the dish in the preheated oven and cook for about half an hour.
Baked fish in sour cream sauce with cheese
Ingredients:
- kilogram of cod fillet or similar sea fish;
- a teaspoon of mustard;
- one egg;
- two onions;
- 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:
- In a shallow wide bowl, mix flour with spices and salt.
- Wash the fish fillet well and pat dry with a towel. Bread the fish in the flour mixture and immediately place it in a mold moistened with vegetable oil.
- Chop the onion into thin rings. Bread them in the remaining flour mixture and brown them in vegetable oil.
- Prepare the sauce. Break an egg into the sour cream, add chopped dill, a little salt and mustard and stir.
- Place fried onion rings on the fish laid out in the dish. Pour in the sauce and finely grate the cheese on top.
- Bake the fish in sour cream sauce for about 25 minutes, at about 200 degrees, until an appetizing crust,
Fish in sour cream sauce: recipe for baked crucian carp
Ingredients:
- five small crucian carp;
- 200 gr. sour cream;
- three heads of bitter onions;
- finely chopped dill and curly parsley - two tablespoons each.
Cooking method:
- We clean and gut the crucian carp, remove the gills from the head and thoroughly wash the fish. At a distance of less than a centimeter along the side surfaces we make deep parallel notches. Rub the crucian carp with salt on all sides.
- We peel the onions, chop them into thin rings, and spread them in an even layer along the bottom of a fireproof bowl.
- Add some salt to the sour cream, add a quarter teaspoon of ground pepper and herbs. Pour the prepared sauce over the fish and mix thoroughly so that the carcasses are completely covered.
- Place the crucian carp on an onion bed and pour over the remaining sour cream sauce. Bake in an oven preheated to moderate temperature for at least half an hour.
- Carefully remove the mold, pour the juice that has accumulated in the mold over the fish and place it back for another half hour.
Recipe for red fish in sour cream sauce in the oven
Ingredients:
- pink salmon or chum salmon – one and a half kilograms;
- unflavored oil;
- half a medium-sized lemon.
For sour cream sauce:
- young onion feathers;
- 500 gr. sour cream;
- a tablespoon of mild Dijon mustard;
Additionally:
- homemade breadcrumbs.
Cooking method:
- Wash 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. Stir, but do not add salt.
- Squeeze the juice out of the lemon. This will be much easier to do if you first dip the citrus in hot water for two minutes.
- Transfer the fish to a bowl, lightly sprinkling the pieces with lemon juice. Set aside for a quarter of an hour.
- Heat the oil in a frying pan, drop the pieces of fish into it and fry both sides for a minute over high heat.
- Melt butter in a frying pan. Place a little more than half of the chopped green onion into it. Stirring, fry for half a minute until reduced in volume.
- Mix sour cream with mustard, add a little salt and add a pinch of ground pepper. Mix well and pour into the onion. We keep it on low heat until the first signs of boiling - bubbles appearing on the surface.
- Place pieces of fried fish in a mold and pour hot sauce over them. Sprinkle with breadcrumbs and place the pan in the oven. Bake red fish at 200 degrees. Cooking time: 20 minutes.
- When serving, sprinkle the pieces of fish placed on a plate with the remaining green onions.
River fish in sour cream sauce: a simple recipe for aromatic pike with vegetables
Ingredients:
- half a kilogram of pike fillet;
- large carrot;
- 150 gr. sour cream, high fat, not less than 20%;
- two onions;
- a teaspoon of crushed coriander;
- garlic;
- small lemon;
- a tablespoon of flour;
- fresh parsley;
- seasoning mixture “For frying fish”.
Cooking method:
- Place sour cream in a bowl. Add coriander, a couple of finely chopped garlic cloves and a little “For fish” spices. Stir and add salt to taste.
- Scald the lemon with boiling water and squeeze out the juice.
- Cut the pike fillets into large pieces and place them in a bowl in layers, pouring plenty of lemon juice. Pour sour cream and garlic sauce over the fish and place in the refrigerator for three hours. Be sure to cover with a lid or tighten tightly with film.
- Cut the onion into half rings and the carrot into thin strips.
- Heat a little vegetable oil in a frying pan and melt the butter in it, warming it up. Place the onion in the pan, sprinkle with ground pepper and add a little salt, then sauté until softened. Prepare carrots in the same way.
- We take out the pieces of fish from the sauce and wash off the remains with a disposable towel. Dip the fish in flour and fry immediately, lowering it into hot oil. There is no need to bring it to readiness; fry quickly until golden brown.
- First place the fried pieces of pike in a mold moistened with oil. Place a layer of sauteed onions on the fish, and carrots on top of it.
- Grease the surface of the dish with the remaining sour cream and garlic sauce in the bowl and place in the oven. Bake for 20 minutes, at 180 degrees, until fully cooked.
- To serve, sprinkle the fish laid out on plates with chopped parsley.
Tricks for cooking fish in sour cream sauce - useful tips
- Be sure to bread the fish in flour before frying. Its surface will instantly form a crust. To ensure the breading lays evenly, dry the pieces with a towel first.
- Do not bring the sour cream sauce to a boil. Heat over low heat and, when the first signs of boiling appear, turn off the heat, otherwise the sour cream will curdle.
- While heating, stir the sauce constantly with a whisk. Even if the fermented milk product curdles for some reason, the whisk will help break up the large flakes.
- Be sure to fry the fish before adding the sauce. The golden brown crust will prevent the pieces from falling apart when stewing or baking.
Fried fish with sour cream sauce turns out very satisfying and at the same time tasty. This dish will undoubtedly appeal to both children and adults, thanks to the small number of bones and abundance of meat. It will be a delicious addition to side dishes or vegetable salads.
List of ingredients
- fresh frozen halibut or hake- 4 things
- vegetable oil- 3 tbsp. spoons
- flour - 3 tbsp. spoons
- sour cream - 100 ml
- onions - 2 pcs
- parsley - to taste
- salt - to taste
Cooking method
To prepare this wonderful dish, it is best to take sea fish - hake or halibut; they have few bones and such fish have a fairly rich taste. The fish, first of all, must be thoroughly peeled, gutted and washed. After this, the water must drain. Cut the carcasses into small pieces and salt them. Mix well and let the fish sit for 15 minutes.
Dip each piece of fish in flour on all sides and fry in a hot frying pan filled with vegetable oil for about 7 minutes on both sides. The finished fish should be golden color. Peel the onion, cut into thin half rings, add to the fish and fry until transparent.
Pour sour cream over the fried fish, directly in the frying pan, cover tightly with a lid and simmer over low heat for 15 minutes. Sprinkle with herbs to taste and add a little water if a thinner gravy is needed.
Place the finished fish on a large dish, pour over sour cream sauce and garnish with herbs. It is advisable to serve it hot. This fish will perfectly complement any side dish or vegetable salad.
Stewed fish in sour cream is not difficult to prepare, especially if you have a significant fish specimen on hand. I ended up with a carp weighing 2 kg - how could such a beauty not be stewed with onions, garlic and sour cream?! By the way, even children eat this dish with pleasure, however, if the garlic is not fresh, but dried, its taste is less harsh and piquant.
You can cook any fish using this recipe; small fish in this sauce is especially tasty - it just melts in your mouth! The stewed fish flesh turns out juicy, with a creamy taste and a tart note of spices.
If you have the opportunity to purchase a large fish, then after cleaning and washing it, cut it into steaks and freeze it in the freezer - you will be armed with a fish product for such a dish for a long time!
So, let's prepare all the necessary ingredients and start cooking!
We will definitely clean the fish from scales and entrails, and then wash it both inside and out. Cut off the head, tail, fins and cut in half horizontally. Then cut into portions.
Salt each piece of fish and roll in flour.
Heat it in a frying pan vegetable oil and fry the fish pieces in it for about 15-20 minutes, first laying them skin side down, and then turning them over and frying them on all sides.
Peel the onion, rinse and cut into half rings. Place all the fried pieces in a frying pan and pour the onion slices into it. Add ground dried garlic as well. If you don’t have it, then use fresh garlic by peeling and pressing it into a frying pan onto the fish.
Add sour cream and ground black pepper. Pour 100 ml of hot water into the frying pan and place it back on the stove, turning on the minimum heat. Leave for 20 minutes to simmer. If you wish, you can add any washed and chopped greens.
Carefully place the finished fish on a dish or plates and serve. Stewed fish in sour cream is incredibly tasty and absolutely does not require any sauces, dressings or spices!
