Fish in sour cream sauce in a frying pan recipe. Fish in sour cream in a frying pan, recipe with onions and carrots

This dish is very easy to prepare, and the fish turns out very juicy, aromatic and tender. Another advantage of this dish is that fish goes well with almost any side dish. Therefore, the recipe is suitable for both a family dinner and for treating guests. The fish turns out incredibly tasty, with the right acidity 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 simply delicious. The main thing is not to buy frozen, tasteless fillets, but to buy good sea fish. The type of fish can be any. Cod, pink salmon, trout are ideal; a more budget-friendly option is hake, sole, tilapia, halibut.

Ingredients:

fish fillet 1 kg

sour cream 30% fat 250 ml

premium wheat flour 1 tbsp. l.

butter 1 tbsp. l.

lemon 0.5 pcs.

white onion 2 heads

fresh dill a few twigs

fine salt 1 tsp.

ground black pepper 1 tsp.

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

Number of servings: 8 Cooking time: 90 minutes

Recipe

Step 1: Prepare the baking dish

To prepare fish according to this recipe, a heat-resistant dish with high sides made of borosilicate glass or ceramic is best suited. Generously grease the pan with a piece of butter so that the dish does not stick to the pan and does not burn.



Step 2: Chop the onions

Peel the onions. Cut them in half and cut them into thin half rings. Use your hands to separate the onion pieces into half rings. Place the onion in the pan and spread it in an even layer.



Step 3: Add Fish

Wash the fish fillets thoroughly and dry them with a paper towel. We carefully check that there are no bones in the fillet. Cut it into portions 6-7 cm wide. Sprinkle the fish with the juice of half a lemon. Then lightly salt the fish on both sides, rub it with black pepper and Provençal herbs and leave for 30 minutes to marinate the fillet. In addition to a mixture of Provencal herbs, you can use anise, basil, oregano powder, hyssop, coriander, marjoram, thyme, fennel, savory, sage, tarragon for this recipe. These spices will highlight the taste of the fish and give it a delicate spicy aroma. Place the marinated fish in the pan on top of the onions. To ensure that the fish retains its shape after baking, place it in the pan, skin side down.



Step 4: Bake fish with onions

Place the pan with the fish in an oven preheated to 200 degrees and bake it for 30 minutes. We will not cover the form so that a golden brown crust forms on top of the fish. The fish must be completely white.



Step 5: Mix sour cream with flour and spices

While the fish is baking, in a separate bowl mix rich sour cream with one tablespoon of wheat flour. Let's add a little salt, ground black pepper and Provençal herbs. Stir the mixture until it becomes homogeneous. Rub the resulting lumps thoroughly until they disappear completely.



Step 6: Add sour cream to fish

When the fish turns white, remove it from the oven. Carefully place a mixture of sour cream, flour and spices on top of the fish. Using a silicone spatula, spread the mixture evenly over the entire surface of the fish.

There is nothing more tender and aromatic than fish baked in sour cream. For cooking, it is better to take fillet or thoroughly remove the bones from the product. By using sour cream sauce, the fish will melt in your mouth, and the greens will add a unique aroma.

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. The seafood is cut into portions and salted.
2. Place in a frying pan. Fry in oil on both sides for 2 minutes.
3. The onion is cut into cubes, the carrots are grated on a coarse grater.
4. Place a layer of onions on top of the seafood, then carrots. Salted.
5. Everything is covered with sour cream. Place a lid on the frying pan.
6. The fish is stewed for 50 minutes over low heat.

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

Fish meatballs in sour cream sauce are prepared when regular cutlets get boring. Often rice is used to prepare them, some use semolina. You can just take a loaf or roll. The dish turns out interesting, not boring, very tasty and aromatic. Great for kids as it contains healthy ingredients.

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

Fish cutlets

This dish will be tender. The fish is taken to your taste.

What you will 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 loaf is soaked in milk and allowed to stand for 10 minutes until the crumb softens.
3. Add a mixture of milk and bread to the seafood, beat in an egg, salt and sprinkle with seasonings. The mass is stirred.
4. The minced meat will be a little watery and loose. Thanks to this consistency, the meatballs are very soft and juicy.
5. Now you need to prepare the sauce. Heat the flour in a small saucepan and fry it a little. It should change color. It is important not to overcook so that it does not burn.
6. Stirring continuously with a whisk, add sour cream and water. Stir until the mass becomes homogeneous.
7. Salt, seasonings, and possibly herbs are poured into the mixture.
8. The meatballs are starting to form. Then place in a baking dish.
9. Pour the prepared gravy on top.
10. Place the container with minced meat into the oven, preheated to 190 degrees.
11. Cook for 30 minutes.

Baked meatballs take on a beautiful golden hue. They give off an unforgettable aroma.

The cutlets turn out to be dietary. Suitable for people with gastrointestinal diseases and children.

Fillet in sour cream in a frying pan

What you will need:

• fish – 700 gr.;
• onion – 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. Place in a container, cover with salt and seasonings.
• Grate the carrots on a medium grater and chop the onion.
• Vegetables are sent to fry in a frying pan.
• Pour half a glass of water, sour cream into the pan, add salt and spices. The mixture is thoroughly mixed.
• Seafood pieces are fried on both sides.
• A mixture of vegetables is placed 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 frying 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.;
• onion – 2 heads;
• butter – 60 gr.;
• salt;
• ground black pepper.

How to cook:

• The meat is marinated in sauce. Cut into pieces.
• Then salt, rub with seasonings, sprinkle with lemon juice, and allow to marinate for 40 minutes.
• The onions are peeled, cut into half rings and fried in butter.
• Place onions in a baking dish and pieces of fish on top.
• Place in the oven at 200 degrees for 20 minutes.
• Then pour the sauce over the dish, top it with cheese and continue to simmer in the oven with sour cream for another 15 minutes.

Pollock baked in sour cream is incredibly soft and tender. It's great to serve boiled potatoes or rice as a side dish.

Pink salmon in a slow cooker

This dish not only cooks quickly, but also does not have a strong smell during baking. 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 and sprinkle with spices.
• Pour oil into the multicooker and turn on the “baking” program. They put fish.
• It needs to be fried on both sides.
• Then add sour cream. In the “baking” mode, cook for half an hour.
• 10 minutes before the end, add grated cheese.

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

Bottom line

The material describes in detail how to cook stewed fish, a carcass with vegetables in sour cream, sauces, and cutlets. The dishes turn out incredibly tasty, interesting, and healthy.

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. This version of stewing with sour cream is especially suitable for any red fish. The fish retains its flavor and beautiful color, and also acquires incredible softness. Fish stewed in sour cream with onions and carrots will perfectly decorate any holiday table with meat dishes, and is also suitable for a diet or fasting.

Cooking time:

Thawed fish is easy to cut, you need to remove the skin and cut it, remove the bones, this takes about 10 minutes. Cutting onions and carrots takes about 5 minutes. Frying carrots and onions takes a total of 10 minutes. Frying the fish takes 3 minutes, and the stewing process itself takes 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.

Number of servings:

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

Prepared: on the stove

Ingredients:

• chum fish - 450 grams
• onions - 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 photos

Preparation of products. It is best to defrost the fish in advance; the fastest way to do this is in the microwave. To stew, remove the fish from bones and skin, cut into portions, which we dry with a paper towel to remove excess liquid. Grind the spices into powder. Peel the carrots, cut into thin slices, cut the onion into half rings. Just squeeze a teaspoon of juice out of a lemon.

We cut the fish, in this case chum salmon, into cubes at the base into squares with a side of three centimeters and a length of five centimeters. We carefully probe all the parts for small bones. Roll the fish pieces in spices and pour lemon juice over them. 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 are great for aspic, and the bones and pulp for soup.

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

For now, set the carrots aside and fry the onion half rings until golden brown. You can add more onion, as it shrinks when frying, but in the finished dish it is very tasty. White onions are not as sharp as purple ones, for example, so they won’t be superfluous. We do not remove the finished onion from the pan.

We place our fish cubes in the frying pan, which have already been slightly soaked in spices and lemon juice. Fry the red fish with onions quickly. It becomes lighter in color 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 over to the other side. To ensure that the pieces remain intact, we pick up each one individually, rather than raking it into one pile with a spatula. Thus, the fish was browned, saturated with onion aroma and remained juicy.

Add sour cream to the pan, mix carefully 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 fried, and sour cream softens it. Close the lid for 15 minutes and simmer over low heat.

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 is 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;

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;

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:

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 under the lid until needed, 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 of boiled egg on top of it. Pour the remaining sauce over everything and only then sprinkle with finely grated cheese.

9. 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:

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 green onion into it. 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, a couple of finely chopped garlic cloves 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 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.

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 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.