Cooking fish in sour cream sauce. Fish in sour cream sauce. A simple recipe for stewed fillet of sea fish in sour cream sauce

Miscellaneous
10.04.2021

fish in sour cream sauce- This is an elementary easy-to-prepare dish that is prepared in just half an hour, so it is perfect for a light dinner on working days. The only condition is that you need to take care of defrosting the fish in advance or buy a chilled product, then a very tasty and healthy dish without any hassle in your pocket. Such a dinner can not only satisfy hunger well, without leaving heaviness in the stomach before a night's sleep, but also supply the body with proteins, amino acids and valuable sea minerals to restore strength and cheer up after a hard day.

Fish in sour cream prepared according to this recipe turns out to be very tender and tasty, and, which is especially pleasant, it is very dietary. After all, fish fillet is not fried in oil, but only slightly stewed in milk, while retaining all its valuable substances. Most of the calories of this dish remain in the sour cream sauce, the amount of which can be adjusted on the plate to your own taste.

It is the delicate sour cream sauce that is the highlight of this simple fish dish. The basis of the sauce is sour cream and milk, quite neutral in taste, which are seasoned with garlic, fragrant herbs, as well as lemon juice and zest. As a result, the sauce has a pleasant, slightly spicy taste with a bright and refreshing citrus note, which does not drown out the delicate taste of the fish fillet, but complements it very competently, creating a tasty and well-balanced dish for proper nutrition.

Fish in sour cream sauce is a great combination of taste and health in one simple dish for a light diet lunch or dinner without extra calories!

Useful information

How to cook fish in sour cream sauce - a simple and quick recipe in a pan with step by step photos

INGREDIENTS:

  • 700 g cod fillet
  • 1 st. milk
  • 200 g sour cream 15 - 20%
  • 20 g butter
  • 3 tooth garlic
  • 15 g greens (dill, parsley)
  • 1 lemon
  • salt, pepper mixture

COOKING METHOD:

1. In order to cook fish in sour cream sauce in a pan, wash the fish fillet and cut into large portions.

I used cod fillets for this dish, but I think any other white fish, such as tilapia, hake, pollock, halibut or pangassius, is quite suitable for this dish.

2. Put the fish fillet in a deep saucepan, salt and sprinkle ground pepper. Crush the garlic cloves with the flat side of a knife and add to the fish in this form. Pour the contents of the saucepan with milk, cover with a lid and put on medium heat.

3. When the milk boils, reduce the fire and cook the fish at a low boil for 10 minutes.

4. Gently remove the fish from the pan onto a plate with a slotted spoon, cover and keep warm. Garlic is also extracted from milk and discarded. Add butter and sour cream to the remaining milk, salt the sauce and mix well.

5. Boil the sauce over medium heat for 10 minutes until slightly thickened, stirring occasionally, then remove from heat. In sour cream sauce, add chopped greens, lemon zest and 2 tbsp. l. freshly squeezed lemon juice. Mix all sauce ingredients thoroughly.

6. Return the pieces of fish to the saucepan and carefully cover them with sour cream sauce.

Delicious and healthy fish in sour cream sauce, cooked in a pan, is ready! It can be served with any side dish, but this delicate milk-sour cream sauce goes especially well with crumbly rice. Enjoy your meal!

How to cook dietary fish in sour cream sauce

Fish in sour cream sauce prepared according to this recipe contains only 122 kcal per 100 g of the finished dish, which is quite a bit for a full and very satisfying second course. However, this dish can be made even less caloric if you follow these simple tips:

1. Choose the leanest varieties of white fish, such as cod, pollock and hake.

2. Use skimmed milk and the lightest 10% fat sour cream to make sour cream sauce.

3. This dish will not lose much in taste if butter is completely excluded from this recipe.

This dish is very easy to prepare, and the fish is very juicy, fragrant and tender. Another advantage of this dish is that fish goes well with almost any side dish. Therefore, the recipe is suitable for a family dinner, and for treating guests. The fish turns out to be unusually tasty, with the right sourness in a spicy enveloping sour cream sauce soaked in the spicy sweetness of white onions.

Despite the fact that the recipe is quite simple and consists of a small number of ingredients, the dish turns out to be simply delicious. The main thing is not to buy a frozen, tasteless fillet, but a good sea fish. The variety of fish can be any. Cod, pink salmon, trout are ideal, a more budget option is hake, sole, tilapia, halibut.

Ingredients:

fish fillet 1 kg

sour cream 30% fat 250 ml

wheat flour of the highest grade 1 tbsp. l.

butter 1 tbsp. l.

lemon 0.5 pcs.

white onion 2 heads

fresh dill a few branches

fine salt 1 tsp

ground black pepper 1 tsp.

Provence herbs (rosemary, basil, thyme, sage) 1 tsp.

Servings: 8 Cooking time: 90 minutes




Recipe

    Step 1: Preparing the Baking Pan

    A heat-resistant dish with high sides made of borosilicate glass or ceramic is best for cooking fish according to this recipe. Generously grease the form with a piece of butter so that the dish does not stick to the form and does not burn.

    Step 2: Cut the onion

    We clean the bulbs from the husk. Cut them in half and cut into thin half rings. Divide the onion slices into half rings with your hands. Put the onion in the form and spread it in an even layer.

    Step 3: Adding the Fish

    Thoroughly wash and dry the fish fillet with a paper towel. Carefully check that there are no bones in the fillet. Cut it into portioned pieces 6-7 cm wide. Sprinkle the fish with the juice of half a lemon. Then salt the fish a little on both sides, rub it with black ground pepper and Provence herbs and leave for 30 minutes to marinate the fillet. In addition to a mixture of Provence herbs, anise, basil, oregano powder, hyssop, coriander, marjoram, thyme, fennel, savory, sage, tarragon can be used for this recipe. These spices will emphasize the taste of the fish and give it a delicate spicy smell. Put the marinated fish in a mold on top onion. In order for the fish to retain its shape after baking, put it in the form with the skin down.

    Step 4: Bake fish with onions

    In an oven preheated to 200 degrees, put the form with the fish and bake it for 30 minutes. We will not cover the form so that a golden crust forms on top of the fish. It is necessary that the fish completely turn white.

    Step 5: Mix sour cream with flour and spices

    While the fish is baking, in a separate bowl, mix fat sour cream with one tablespoon of wheat flour. Here we add a little salt, ground black pepper and Provence herbs. Stir the mixture until it becomes homogeneous. The resulting lumps are thoroughly rubbed until they completely disappear.

    Step 6: Add Sour Cream to the Fish

    When the fish becomes white color Let's take it out of the oven. Gently lay a mixture of sour cream, flour and spices on top of the fish. With a silicone spatula, spread the mixture evenly over the entire surface of the fish.

There is nothing more delicate and fragrant than fish baked in sour cream. For cooking, it is better to take a fillet or properly rid the product of the bones. Due to the use of sour cream sauce, the fish will melt in your mouth, and the greens will give a unique flavor.

Cod with vegetables

Components:

  • fish - 700 gr.;
  • carrots - 2 medium pieces;
  • onion - 1 head;
  • sour cream - 200 gr.;
  • sunflower oil - 3 tbsp. l.;
  • salt;
  • seasonings.

Step by step recipe:

  1. Seafood is cut into portioned pieces, salted.
  2. Lay out on a frying pan. Fry in oil on both sides for 2 minutes.
  3. Onions are cut into cubes, carrots are rubbed on a coarse grater.
  4. Put a layer of onions on the seafood, then carrots. Salt.
  5. Everything is topped with sour cream. Place a lid on the pan.
  6. The fish is stewed for 50 minutes over low heat.

Ready stewed fish with vegetables is served with mashed potatoes, sprinkled with herbs on top.

Fish meatballs in sour cream sauce are cooked when ordinary meatballs get bored. Often rice is used for their preparation, some - semolina. You can just take a loaf or a bun. The dish turns out to be interesting, not boring, very tasty and fragrant. Great for kids, as it consists of healthy products.

Hake stewed in sour cream and tomato sauce is very easy to prepare. Boiled cereals are suitable for garnish.

Fish cutlets

This dish will be tender. Fish are taken to your liking.

What you need:

  • milk - 70 ml;
  • cod fillet - 600 gr.;
  • loaf - 2 pieces;
  • egg - 1 pc.;
  • salt;
  • seasonings;
  • wheat flour - 2 large spoons;
  • sour cream or cream - 3 tbsp. l.;
  • water - 200 ml.

How to cook fish cutlets in sour cream sauce:

  1. The fillet is cut into small pieces and ground in a blender.
  2. The roll is soaked in milk and allowed to stand for 10 minutes until the crumb softens.
  3. A mixture of milk and bread is added to the seafood, an egg is beaten in, salted and covered with seasonings. The mass is stirred.
  4. The stuffing will turn out a little watery, loose. Thanks to this consistency, meatballs are very soft and juicy.
  5. Now you need to prepare the sauce. In a small saucepan, heat the flour, fry it a little. She should change color. It is important not to overdo it so that it does not burn.
  6. Whisking constantly with a whisk, pour in the sour cream and water. Stir until the mass becomes homogeneous.
  7. Salt, seasonings, herbs are poured into the mixture.
  8. Begin to form meatballs. Then placed in a baking dish.
  9. Top with prepared gravy.
  10. A container with minced meat is sent to the oven, heated to 190 degrees.
  11. Prepare 30 minutes.

Baked meatballs acquire a beautiful golden hue. From them comes an unforgettable aroma.

Cutlets are obtained dietary. Suitable for people with gastrointestinal diseases and children.

Fillet in sour cream in a pan

What you need:

  • fish - 700 gr.;
  • onions - 2 heads;
  • carrots - 2 pcs.;
  • sour cream - 4 tbsp. l.;
  • lemon - 1 pc.;
  • olive oil - 30 ml;
  • salt;
  • spices.
  • The fillet is cut into small pieces. Placed in a container, covered with salt, seasonings.
  • Carrots are rubbed on a medium grater, onions are chopped.
  • Vegetables are sent to fry in a pan.
  • Pour half a glass of water, sour cream into the pan, add salt and spices. The mixture is well stirred.
  • Pieces of seafood are fried on both sides.
  • A mixture of vegetables is spread on the fried fish.
  • Then pour in the sauce and turn on medium heat.
  • Simmer the dish gently for no more than 35 minutes.

Fish in sour cream in a pan is suitable as an independent dish.

Fish in sour cream sauce in the oven

Components:

  • sour cream sauce;
  • pollock fillet - 1 kg;
  • lemon - 1 pc.;
  • onions - 2 heads;
  • butter - 60 gr.;
  • salt;
  • ground black pepper.

How to cook:

  • The meat is marinated in the sauce. Cut into pieces.
  • Then salted, rubbed with seasonings, watered lemon juice let marinate for 40 minutes.
  • The onion is peeled, cut into half rings and fried in butter.
  • Put onions in a baking dish, pieces of fish on top.
  • Sent to the oven at 200 degrees for 20 minutes.
  • After that, pour the sauce over the dish, cheese on top and continue to simmer in the oven with sour cream for another 15 minutes.

Pollock baked in sour cream is incredibly soft and tender. Serve boiled potatoes or rice as a side dish.

Pink salmon in a slow cooker

This dish is not only quick to prepare, but there is no strong smell during the baking process. When cooking, a minimum of fat is used.

Products:

  • pink salmon - 800 gr.;
  • cheese - 150 gr.;
  • sour cream - 5 tbsp. l.;
  • oil - 1 tbsp. l.;
  • salt;
  • seasonings.

Cooking recipe:

  • Red fish is cut into portions. Salt, sprinkle with spices.
  • Oil is poured into the multicooker, the “baking” program is turned on. They lay fish.
  • It needs to be fried on both sides.
  • Then sour cream is added. In the "baking" mode, they cook for half an hour.
  • 10 minutes before the end, add grated cheese.

Fresh dill will give a pleasant aroma and a touch of freshness.

Outcome

The material describes in detail how to cook stewed fish, carcass with vegetables in sour cream, sauces, meatballs. Dishes are incredibly tasty, interesting, healthy.

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 a slight sourness is perfect! Sour cream dressing is quite simple to prepare and the whole process does not require special skills.

General principles for cooking fish in sour cream sauce

In sour cream sauce, most often they cook pieces of fillet of small-boned river or sea ​​fish. Carp are baked or stewed whole, after cutting the sides so that 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 variant, the flour is first fried, then, without removing the dishes from the fire, it is mixed with other components, and slightly warmed up. Sour cream sauce in this version is thicker, and it must be used while still hot, because it thickens when it cools.

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 turn out to be boiled, and its pieces may lose their shape.

A simple recipe for stewed fillet of sea fish in sour cream sauce

Ingredients:

Half a kilo of low-fat sea fish (pollock or hake);

250 gr. sour cream, low fat;

onion head;

Five sprigs of dill;

Frozen oil, high purity.

Cooking method:

1. Cut the thawed fillet into small portioned pieces 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, then fry in vegetable oil until a light blush. Breading in flour is not necessary so that the fillet does not stick, put it in well-heated fat.

3. Fry onion half rings in the remaining oil until golden brown. Transfer the bowl to it and let it cool down.

4. Finely chop the dill and two cloves of garlic. We combine the chopped components with sour cream and cooled onions. While stirring, add a little. The finished sauce should not turn out thick, so if you took high-fat sour cream, dilute it slightly with water.

5. In a deep frying pan, and preferably in a saucepan, pour no more than a tablespoon of oil and carefully lay out the fish. Pour sour cream sauce, place the dishes on medium heat.

6. After bringing 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 bulbs;

Non-aromatic oil;

30 gr. "Russian" cheese;

Three boiled eggs;

Creamy homemade butter - 60 gr.;

For sauce:

60 gr. flour;

Butter, sweet cream - 30 gr.;

250 grams of thin 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, warm over medium heat until a delicate cream color appears. Add the butter to the flour and, without stopping heating, mix.

2. Having received a homogeneous gruel, put sour cream into the pan and also stir well. It is advisable to do this with a whisk, it is best to bring a thick mass to uniformity.

3. Having introduced sour cream, pour in the broth, and, without stopping heating, carefully stir the sauce. Lightly salt it, season with ground pepper and boil for five minutes with a slight boil. Remove from the stove, store until the right moment under the lid, and so as not to cool down - wrap it up.

4. Now we are engaged in fish. Cut the fillet into portions, bread them in flour and salt, and lightly fry in vegetable oil. We don't make it ready! We set the maximum fire, let it brown quickly on one side, and then fry the other side.

5. We clean the eggs and cut them into longitudinal plates. We cut the potatoes into thin sticks and, like the fish fillet, lightly fry.

6. Finely chop the onion, cut the mushrooms into slices. Slowly melt the butter in a frying pan and add the onion and mushrooms to it. Fry over medium heat until all moisture has evaporated.

7. Pour a little sour cream sauce into a refractory form and evenly distribute pieces of fried fish along the bottom, lay out toasted potatoes around.

8. Put a layer of mushroom roast on the pieces of fish, on top of it - a circle boiled egg. Pour everything with the remaining sauce and only after that sprinkle with finely grated cheese.

9. We put the form with the dish in a preheated oven, 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 onion heads;

A glass of medium-fat sour cream;

"Russian" or "Dutch" cheese - 150 gr.;

A 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. We wash the fish fillet well and wipe it dry with a towel. Bread the fish in the flour mixture and immediately spread it into a mold moistened with vegetable oil.

3. We chop the onion with thin rings. Dip them in the remaining flour mixture and brown them in vegetable oil.

4. Prepare the sauce. Break an egg into sour cream, add chopped dill, a little salt and mustard - stir.

5. Put the fried onion rings on the fish laid out in the form. Pour the sauce over, finely rub the cheese on top.

6. Bake the fish in sour cream sauce for about 25 minutes, at about 200 degrees, until a delicious crust,

Fish in sour cream sauce: baked carp recipe

Ingredients:

Five small carp;

200 gr. sour cream;

Three heads of bitter onions;

Finely chopped dill and curly parsley - two tablespoons each.

Cooking method:

1. We clean and gut the crucians, 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. We rub the carp with salt on all sides.

2. We clean the bulbs, chop them into thin rings, spread them in an even layer along the bottom of the refractory handicap.

3. Salt 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 with it.

4. Put the carp on the onion pillow, pour over the rest of the sour cream sauce. Bake in a preheated oven for at least half an hour.

5. Carefully remove the form, pour the fish with the juice accumulated in the form and place it back for another half hour.

Recipe for red fish in sour cream sauce in the oven

Ingredients:

Pink salmon or chum - one and a half kilograms;

Non-aromatic oil;

Half a medium sized lemon.

For sour cream sauce:

Young onion feathers;

500 gr. sour cream;

A tablespoon of mild "Dijon" mustard;

Additionally:

Breadcrumbs, homemade.

Cooking method:

1. We wash well-thawed fish with cool water. Dry with a towel and cut into portions. Right on the cutting board, sprinkle the fish with ground pepper. Stir, but do not add salt.

2. Squeeze juice from lemon. It will be much easier to do this if you first dip the citrus in hot water.

3. We shift the fish into a bowl, lightly sprinkling the pieces with lemon juice. Set aside for a quarter of an hour.

4. In a frying pan, heat the oil, dip the pieces of fish into it and fry both sides for a minute over intense heat.

5. Melt the butter in a pan. We spread in it a little more than half of the chopped green onion rings. 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 over onions. On a small heat, we withstand until the first signs of boiling - bubbles appearing on the surface.

7. Put pieces of fried fish in a mold, pour hot sauce. Sprinkle with breadcrumbs and place in the oven. We bake red fish at 200 degrees. Cooking time - 20 minutes.

8. When serving, sprinkle the pieces of fish laid out on a plate with the remaining green onions.

River fish in sour cream sauce: a simple recipe for fragrant pike with vegetables

Ingredients:

Half a kilogram of pike fillet;

large carrot;

150 gr. sour cream, high-fat, not less than 20%;

Two onion heads;

A teaspoon of crushed coriander;

Small lemon;

a tablespoon of flour;

Greens of fresh parsley;

A mixture of spices "For frying fish."

Cooking method:

1. Put sour cream in a bowl. Add coriander, finely chopped a couple of cloves of garlic and some spices "For fish". Mix and season with salt to taste.

2. Scald the lemon with boiling water, squeeze the juice.

3. Cut the pike fillet into large pieces and put them in a bowl in layers, pouring plenty of lemon juice. 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 tightly tighten the film.

4. Cut the onion into half rings, and the carrot into thin strips.

5. In a frying pan, heat a little vegetable oil and melt the butter in it, warm it up. Dip the onion into the pan, sprinkle with ground pepper and add a little, then sauté until softened. In the same way we prepare carrots.

6. We take out the pieces of fish from the sauce, wipe off its remnants with a disposable towel. Roll the fish in flour and fry immediately, lowering it into hot oil. It is not required to bring to readiness, fry quickly until golden brown.

7. In a form moistened with oil, first place the fried pieces of pike. Put a layer of browned onions on the fish, and carrots on top of it.

8. Lubricate 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 prepared.

9. Serving, sprinkle the fish laid out on plates with chopped parsley.

Tricks of cooking fish in sour cream sauce - useful tips

Before frying, be sure to bread the fish in flour. Its surface will instantly seize with a crust. To ensure that the breading lays evenly, dry the pieces with a towel beforehand.

Do not bring the sour cream sauce to a boil. Warm over low heat and, when the first signs of boiling appear, turn off the heat, otherwise the sour cream will curdle.

While heating, constantly stir the sauce with a whisk. Even if the fermented milk product curdles for some reason, the whisk will help break up large flakes.

Be sure to sear the fish before adding it to the sauce. A golden crust will prevent the pieces from falling apart when stewing or baking.

  • Clean and gut the fish, cut off the head and fins. Rinse and cut into portions. If the fish is not large, then you can not 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 the 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, gently mix it with onions and pour sour cream.
  • Lightly salt and pepper (optional) and cover. Simmer for about 10 minutes, then turn the fish over, close the lid again and bring to full readiness. It's another 5-7 minutes. on slow fire.
  • If you like the aroma of garlic, then finely chop 1-2 cloves, salt a little, crush with knives or a fork and add to the fish at the end of the stew.
  • Serve with potatoes or boiled rice.
  • Bon appetit and cook with pleasure!
  • Total cooking time: 40 min.
  • Category: