Fish in sour cream sauce in a pan recipe. Fish in sour cream sauce is a special taste of a fish dish. Recipes for baked fish stewed in a pan in a creamy sauce. Carrot variant

It is not difficult to cook stewed fish in sour cream, especially if you have a significant fish specimen on hand. I had a carp weighing 2 kg - well, how can such a handsome man not be put out with onions, garlic and sour cream ?! By the way, even children eat such a dish with pleasure, however, if the garlic is not fresh, but dried, its taste is less harsh and piquant.

You can cook any fish according to this recipe, the fish trifle in such a sauce is especially tasty - it just melts in your mouth! Stewed fish pulp is 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, 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, entrails, washing it after that, both from the inside and outside. Cut off the head, tail, fins and cut in half horizontally. Then cut into serving pieces.

Salt each piece of fish and roll in flour.

Heat the vegetable oil in a frying pan and fry the fish pieces in it for about 15-20 minutes, first laying them skin down, and then turning over and frying on all sides.

Peel the onion from the husk, rinse and cut into half rings. Put all the fried pieces in the pan and pour the onion slices into it. We also add ground dried garlic. If it is not available, then use fresh garlic, peeling and pressing it into the pan on the fish.

Add sour cream, ground black pepper. Pour 100 ml into the pan hot water and place it back on the stove, turning on the minimum heat. Leave for 20 minutes to simmer. Optionally, you can add any washed and chopped greens.

Carefully put the finished fish on a dish or in plates, serve it to the table. Braised fish in sour cream is incredibly tasty and absolutely does not require any sauces, dressings or spices!

Fish is considered one of the most useful products nutrition. It contains a lot of phosphorus and other valuable trace elements necessary for normal life. human body. Therefore, dishes from it should regularly appear on our menu. In today's article, you will find more than one interesting recipe for fish in sour cream in a pan.

Both sea and river fish are equally suitable for the preparation of such dishes. It is important that it is fresh and of high quality. Before use, thoroughly washed, gutted and cleaned carcasses are cut into portions and marinated in a mixture of seasonings. As a rule, rosemary, celery, basil, lemon balm, mint or dill are used for this. For marine varieties, nutmeg, ginger, allspice and Bay leaf. Some recipes for fish in sour cream in a pan include ingredients such as onions, garlic or carrots.

It is undesirable to use curry, fennel, sage, cumin and coriander for marinating carcasses. These overly spicy spices will simply kill the flavor of the finished dish. As for the duration of heat treatment, it is determined taking into account the variety of fish used. Capelin, pangasius, mackerel, smelt and pollock are the fastest to cook. A little more time will have to be spent on stewing cod, flounder, pike perch, trout and carp.

Traditional option

This simple but very appetizing dish is perfect for a family dinner. It pairs well with almost any side dish. And for its preparation it is desirable to use hake or pollock. To stew fish in sour cream in a pan, you will need:

• Half a kilo of hake or pollock fillet.
• 250 milliliters low-fat sour cream.
• Large bulb.
• Salt, garlic, dill, spices and vegetable oil.

Process description

Pre-thawed and washed fillets are cut into portions and put in a deep container. Then the fish is lightly salted, sprinkled with seasonings and mixed well.

After half an hour, the marinated pieces are fried in heated vegetable fat and combined with toasted onion rings. All this is poured with a sauce made from sour cream, chopped herbs, crushed garlic and salt. If it turned out too thick, it can be diluted with a little boiled water. Stew the fish in sour cream in a frying pan, tightly covered with a lid, until the main part of the liquid has evaporated.

Carrot variant

Fish cooked according to the method described below is incredibly juicy and fragrant. It is thoroughly saturated with the smells of spices and carrots and has a slightly sweet aftertaste. This dish goes well with spaghetti or mashed potatoes and is ideal for a family menu. Since this recipe for fish in sour cream in a pan (a photo of such treats can be found below) involves the use of certain components, make sure that you have everything you need at the right time. This time you will need:

• Large carrot.
• 2 carcasses of any fish.
• Small bulb.
• 200 milliliters of sour cream.
• Salt, spices, flour and vegetable oil.

Sequencing

The washed fish is cleaned of scales, fins and giblets, and then cut into portions. All this is salted, sprinkled with seasonings and left for no less than fifteen minutes. After the specified time has elapsed, the marinated fish is rolled in flour and fried in heated vegetable fat. Then half rings of onions and grated carrots are poured to the browned pieces.

All this is slightly salted and poured with sour cream. A small amount is also sent there. drinking water. Stew the fish in sour cream in a frying pan, covered with a lid, for half an hour.

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.

Fish stewed in sour cream with onions and carrots is very tender and juicy, with an excellent aroma. This dish is easy and quick to prepare from any fish. Especially this option of stewing with sour cream is suitable for any red fish. The fish retains its flavor range and beautiful color, and also acquires incredible softness. Fish stewed in sour cream with onions and carrots will perfectly decorate any festive table with meat dishes, and is also suitable for dieting or fasting.

Time for preparing:

Thawed fish is easy to cut, it needs to be freed from the skin and cut, the bones are also removed, it's about 10 minutes. Slicing onions and carrots is about 5 minutes. Frying carrots and onions is a total of 10 minutes. Roasting fish is 3 minutes, and the stewing process itself is no more than 15 minutes. The entire volume of fish was stewed in one layer in a large frying pan. Total, excluding defrosting: 48 minutes.

Servings:

I got four servings of fish, consisting of eight pieces each. The size of each stick of stewed fish is a maximum of 5 centimeters in length, width and thickness of 3 centimeters. Very satisfying and easy on the stomach.

Prepared: on the stove

Ingredients:

• salmon fish - 450 grams
• onion - 150 grams
• carrots - 200 grams
• lemon - 50 grams
• sour cream - 250 milliliters
• vegetable oil - 50 milliliters
• paprika - 2 grams
• ground turmeric - 2 grams
• salt - 2 grams
• coriander - 2 grams
• ginger - 2 grams
• black peppercorns - 5 pieces
• hot red pepper - to taste

Fish stewed in sour cream with onions and carrots recipe step by step with photo

Food preparation. It is best to defrost the fish in advance, the fastest way to do this is in the microwave. To stew, we free the fish from bones and skins, cut into portioned pieces, which we dry with a paper towel from excess liquid. Grind spices into powder. We clean the carrots, cut into thin circles, cut the onion into half rings. It is enough to squeeze a teaspoon of juice from a lemon.

fish, in this case chum salmon, cut into cubes at the base of a square with a side of three centimeters, and their length is five centimeters. We carefully probe all the details for small bones. Roll the fish pieces in spices, pour over them lemon juice. You can leave the fish to soak in this way while we chop the vegetables.

Waste from red fish should not be thrown away, the skin and scales will go great for aspic, and bones with pulp in soup.

Pour refined vegetable oil into a well-heated pan with a thick bottom, preferably sunflower. We fry our carrots on both sides. In order for carrot circles to fry faster, we make them as thin as possible, about a millimeter thick. The oil turns out to be a beautiful yellow color from carrots, which have already become soft and smell delicious.

Set the carrots aside for now, fry the onion half rings until golden brown. You can put more onions, because when frying it decreases, and in the finished dish it is very tasty. White onion not as sharp as purple, for example, therefore, it will not be superfluous. Do not remove the cooked onion from the pan.

We put our fish sticks in the pan, which have already been slightly saturated with spices and lemon juice. We fry red fish together with onions quickly. It, in color, becomes lighter from below instantly. To prevent the fish from becoming rubbery, the frying process should not take more than three minutes.

We turn our fish sticks to the other side. To keep the pieces whole, we pick each one up individually, and do not rake it with a spatula into one pile. Thus, the fish turned red, soaked with onion flavor and remained juicy.

Add sour cream to the pan, mix gently so that the fish pieces do not break. The fat content of sour cream does not play a special role. This does not affect the taste, since red fish can become dry when frying, and sour cream softens it. Close the lid for 15 minutes, simmer over low heat.

Today, fish is at the center of the culinary narrative. Yes, not one, but with onion-carrot roast and sour cream sauce. A completely ordinary, I would even say - a modest set of ingredients and a well-known cooking algorithm. But how tasty it is! Almost all known edible fish species can be cooked in this way - even delicacy salmon, even carp caught in the nearest river. In any case, fish stewed in sour cream with onions and carrots comes out very juicy, tender, and goes well with any side dish.

I was originally going to cook fillet maritime. But it turned out that apart from two carcasses of fresh-frozen herring, there was nothing else in the freezer. Of course, I had to tinker with the bones, but my husband did not guess until the last that he was eating an ordinary herring. Absolutely no peculiar smell! It was easily disguised with the most affordable spices.

I described 2 ways to stew a dish - with and without roasting. Choose what suits you best based on your eating habits.

Required products:

How to cook fish stewed in sour cream with onions and carrots:

It is not recommended to use ready-made fillets, because usually good quality it is no different. Ideal if you have fresh fish. I advise you to take frozen carcasses only with the head. By its condition, it is easy to determine how fresh the product is, whether it has been re-frozen. It is better to defrost at a temperature slightly above zero - about 4-6 degrees. For example, in the main section of the refrigerator. More fast way- defrosting in cold water with the addition of salt. Cut the defrosted fish into fillets. If there are few bones, you can simply remove the spine. Cut the fish flesh into portions.
A slow cooker, a regular frying pan or a pan with a thick bottom and non-stick coating is suitable for cooking. The cooking technique will be identical. Before stewing, I most often fry foods with the addition of a small amount of oil. Roasting can be omitted, then a dietary option will come out. Wipe the sliced ​​fish dry with paper towels. Roll in flour for frying. Or skip this step if you don't eat fried foods.
Fry the pieces in small portions in vegetable oil. Pat each finished batch with paper towels to get rid of excess oil.
Put the fried fillet in a separate bowl. Dice the onion. Coarsely grate the carrots or cut into thin strips. Saute the onion in the remaining oil until translucent. Then put in the carrots. Stir. Cook, stirring, until vegetables are soft. Send the fish to the fried carrots with onions. Salt. Stir gently. Add some water or broth (vegetable, fish). Simmer under a closed lid, over low heat, 4-6 minutes. When cooking in a slow cooker, select the "Extinguishing" mode. Cooking times are the same.
Add chopped garlic, pepper to sour cream. Stir the sauce.
Pour sour cream over fish. Onions and carrots should already be completely stewed. Stir.
Stir. Bring the dish to a boil. Turn off the stove (slow cooker). Let stand covered for 7-10 minutes. With this method, sour cream does not have time to curl into unappetizing lumps, but completely soaks the fish slices and vegetables.
The dish turns out very tasty, fragrant, juicy.