Fish in sour cream sauce in a frying pan, in the oven, in a slow cooker. Recipes with Moscow-style mushrooms, carrots, onions, cheese. Photo step by step

General principles of cooking

For cooking, river fish with a small number of bones or sea fish are used. It is fried, stewed in a frying pan, baked in the oven or cooked in a slow cooker with sour cream. The fish is first rubbed with various spices and marinated for 1 hour.

Added to it:

onions, carrots;
cheese, eggs;
champignons, oyster mushrooms or wild mushrooms;
tomatoes, zucchini;
potato;
rice;
bell pepper;
green beans;
broccoli;
lemon, olives;
peas, greens.

Sour cream sauce is prepared separately from fish or together with it. To make it thicker, add flour.

Preparing a delicious fish dish for dinner

We invite you to write down a simple and universal recipe for stewed fish in sour cream. Almost any fish fillet is suitable for preparing such a dish, but most often housewives use pollock. This fish has an affordable price, excellent taste, and there are no small bones in it.

Compound:

3 pcs. pollock;
1 onion;
5 tbsp. l. refined vegetable oil;
1 carrot;
sour cream to taste;
sifted flour for breading;
salt, herbs and spices - to taste;
a bunch of greens and onions.

Preparation:

Place the fish fillet in a separate bowl and sprinkle with freshly squeezed lemon juice.
We defrost the fish carcasses, then clean them and cut them into portions.
Add spices, seasonings and salt to taste. Mix thoroughly and leave in this form for 10-15 minutes.

Meanwhile, peel the onions and carrots.

Chop the onion into equal cubes and grate the carrots.

Bread the fish pieces in sifted high-grade flour and place in a frying pan.
Fry evenly on all sides.

Add sour cream, chopped vegetables, and chopped herbs to the fried fish.

In a closed frying pan, simmer the fish fillet. If necessary, add a little boiled water.
Serve the finished fish with your favorite side dish, seasoned with sour cream sauce.

Classic recipe in a frying pan

This dish is prepared from cod, milk, sour cream, herbs, lemon, and garlic in a frying pan.

It will take no more than 30 minutes to prepare.

Ingredients

To prepare the dish you will need the following ingredients:

cod fillet – 700 g;
sour cream 20% fat - 200 ml;
milk – 1 tbsp.;
lemon – 1 pc.;
garlic – 3 cloves;
parsley – 15 g;
butter – 20 g;
salt;
a mixture of crushed peppers.

Instead of cod, you can use halibut, hake, pollock, tilapia or pangassius fish.

Step-by-step cooking process

Fish in sour cream sauce in a frying pan is prepared according to the following scheme:

First you need to wash the fish, dry it with paper towels, remove skin and bones and cut into large pieces of the same size. Afterwards, you need to take out a deep frying pan, put pieces of cod there, sprinkle them with table salt and a mixture of chopped peppers.
Then you will need to crush the garlic cloves using the flat side of a kitchen knife, place them on the fish and pour milk over all the ingredients.
Then cover the frying pan with a lid, place it over moderate heat and wait until the milk boils.
Next, you need to reduce the heat and cook the cod for 10 minutes. Then you need to transfer the fish to a plate using a slotted spoon, cover with a lid and leave for a few minutes.
Then you should remove the garlic from the milk. It won't be needed anymore. Afterwards, you can add butter, sour cream, a little table salt to the milk and mix everything thoroughly.
The resulting mixture should be placed on low heat and simmered for 10 minutes until it thickens, stirring occasionally. In the thickened sauce you need to add finely chopped parsley, lemon zest and 2 tbsp. l. lemon juice.
Afterwards, you will need to mix all the ingredients well, place the cod pieces in the sour cream sauce and simmer a little.

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

INGREDIENTS:

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

COOKING METHOD:

1. To cook fish in sour cream sauce in a frying pan, wash the fish fillet and cut into large portions.

I used cod fillet to prepare this dish, but I think that any other white fish, such as tilapia, hake, pollock, halibut or pangassius, would be quite suitable for it.

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

3. When the milk boils, reduce the heat and cook the fish at low simmer for 10 minutes.

4. Carefully remove the fish from the frying pan onto a plate using a slotted spoon, cover with a lid and keep warm. Also remove the garlic from the milk and discard. Add butter and sour cream to the remaining milk, add salt to the sauce and mix well.

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

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

Tasty and healthy fish in sour cream sauce, cooked in a frying pan, is ready! It can be served with any side dish, but this delicate milk and sour cream sauce goes especially well with fluffy rice. Bon appetit!

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 finished dish, which is quite a bit for a complete and very satisfying second course. However, this dish can be made even less caloric if you follow these simple tips:

1. Give preference to the leanest varieties of white fish, such as cod, pollock and hake.

2. To prepare sour cream sauce, use skim milk and the lightest sour cream with 10% fat content.

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

In the oven

To prepare 8 servings of the dish, you will need to prepare the following components:

1 kg fish fillet;
250 ml sour cream with a fat content of 30%;
1 tbsp. l. flour;
1 tbsp. l. butter;
2 tbsp. l. lemon juice;
2 onions;
20 g dill;
1 tsp. table salt;
1 tsp. chopped pepper;
1 tsp. mixture of Provencal herbs.

Step-by-step cooking instructions:

First you need to prepare a baking dish. To do this, the bottom and walls of a heat-resistant dish need to be well greased with slightly heated butter.
Next, you will need to peel the onions, wash them under running cool water, cut them into 2 parts and chop them into thin half rings. The chopped onion should be placed in an even layer in a greased baking dish.
Now you should thoroughly rinse the fish fillet in cool water, dry it using paper towels, and chop it into portions about 6 - 7 cm wide. The chopped fish should be poured with a small amount of lemon juice, sprinkled on all sides with chopped pepper, table salt and a mixture Provençal herbs. The fish with spices will need to be covered with plastic wrap and left as is for 30 - 40 minutes.
Then the marinated fish fillet should be placed in a heat-resistant dish in the next layer, skin side down. The oven must be heated to 200° C, place the mold with the workpiece in it and bake for 30 minutes. The baked pieces of fish fillet should turn completely white.
Afterwards you need to prepare the sauce. To do this, pour sour cream into a bowl, add flour, a small amount of chopped pepper with table salt and a mixture of Provençal herbs. The contents of the bowl must be thoroughly mixed until smooth. Lumps that will form due to flour should be rubbed with a fork.
Now the baked fish needs to be poured over the prepared sauce, leveled with a kitchen spatula and sent back to the oven to bake for another 10 - 15 minutes. The finished dish should have a golden hue on top.
Next, the dill must be washed, dried and finely chopped. Chopped herbs should be sprinkled on top of the dish.

The finished dish should be served along with fresh vegetables. Boiled rice or new potatoes can be a side dish.

Fish in sour cream, baked in the oven

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 option is hake, sole, tilapia, halibut. sour cream 30% fat 250 ml premium wheat flour 1 tbsp. l. white onion 2 heads fresh dill several sprigs ground black pepper 1 tsp.

Provençal herbs (rosemary, basil, thyme, sage) 1 tsp Number of servings: 8 Cooking time: 90 minutes

Step 1: Prepare a 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.
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 the 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 fat 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 the 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. Place the pan in the oven again for 10-15 minutes. The finished fish in sour cream should be golden on top. If desired, at the end of cooking, the dish can be sprinkled with grated cheese and put in the oven for a minute until it completely melts.
Step 7: Sprinkle the fish with fresh dill. Wash the dill, dry it and finely chop it. Generously sprinkle the finished fish with dill.
Serve the fish in sour cream hot with fresh vegetables and a side dish of boiled rice or new potatoes. Bon appetit!

Source:

In a slow cooker

To cook fish in a slow cooker, you need the following set of ingredients.

Fish in sour cream sauce, recipe for cooking in a slow cooker.

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1 kg cod;
2 carrots;
2 onions;
1 tsp. table salt;
1 tsp. chopped pepper;
1/2 tsp. nutmeg;
1 tbsp. l. mayonnaise;
2 tbsp. l. sour cream.

Step-by-step preparation scheme:

First you will need to scale the cod, cut out the giblets, and also cut out the backbone and remove all the bones. The prepared fish should be cut into portions approximately 2 cm thick.
Next, you need to peel the onions, wash them under running cool water and cut into thin rings or half rings.
Carrots should also be washed, peeled with a vegetable peeler and cut into slices no more than 0.5 cm thick.
Place chopped fish and vegetables in a multicooker bowl, add chopped pepper, table salt and nutmeg.
Now pour sour cream into a deep bowl, add mayonnaise, mix both ingredients thoroughly and evenly brush the fish with it. If the sauce turns out to be too thick, you will need to add 1 tbsp. l. water.
Afterwards, you need to close the multicooker bowl and set the “quenching” mode for 50 - 60 minutes.

The finished fish should be divided into portions and served with a side dish of rice and vegetables. Cauliflower is also suitable as a side dish.

Process description

Pre-thawed and washed fillets are cut into portions and placed 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 browned onion rings. All this is poured with a sauce made from sour cream, chopped herbs, crushed garlic and salt. If it turns out too thick, it can be diluted with a small amount of boiled water. Stew the fish in sour cream in a frying pan, tightly covered with a lid, until most of the liquid has evaporated.

With bell pepper

For fish	For sour cream and vegetable sauce
800 g pike perch fillet	1 tomato
150 g flour	300 g onion
1/2 tsp. table salt	1 bell pepper
1/2 tsp. crushed pepper	100 g olives or black olives
3 tbsp. l. olive oil	1 tbsp. sour cream
2 tbsp. l. olive oil

Fish in sour cream sauce in a frying pan is prepared as follows:

First you need to defrost the pike perch fillet at room temperature.
Thawed fish should be washed in cold water, dried using paper towels, and cut into 4-5 cm portions.
Now you will need to pour flour, chopped pepper and table salt into a plastic bag, add pieces of fish and mix, closing the bag so that all the fish is covered with breading. The breaded fish should be transferred to a plate.
Next, you need to heat the frying pan, pour in olive oil and place the pieces of fish at a short distance from each other. Pike perch should be fried on all sides over medium heat until golden brown. The fried pike perch should be returned to the plate.
Then you will need to prepare sour cream and vegetable sauce. To do this, you need to peel the onion and chop it into small cubes. Garlic should also be peeled and finely chopped. Bell peppers should be washed, cut into 2 parts, cored and seeds removed and finely chopped.
Afterwards you will need to remove the skin from the tomato. To do this, you need to make a crosswise cut on top of the tomato, pour boiling water over it, then cold water and remove the skin, pulling at the places of the cuts. The peeled tomato must be finely chopped.
Now you need to heat a clean frying pan, grease it with olive oil, add garlic and onions and fry over medium heat for about 3 - 4 minutes. Then add the tomato with bell pepper and continue to simmer for another 5 minutes. After the time has passed, you also need to add olives, cut into 2 parts, into the frying pan and pour sour cream over the frying vegetables. The sauce must be simmered for another 2 minutes, then removed from the heat.

The finished dish should be served, place a portion of fish on a plate and pour sour cream and vegetable sauce over it.

Sour cream sauce

It's amazing how many unusual sauces you can create using sour cream. It makes an excellent base for delicate white sauces that can be served in a variety of ways.

For example, this is a very successful sauce for fish, or a delicate and velvety gravy for meat. And how delicious - cabbage rolls or stuffed peppers in sour cream sauce! Undoubtedly, every housewife should know at least a couple of recipes and be able to prepare homemade sour cream sauce in order to surprise guests with unusual dishes.

Moscow style

To prepare 3 servings of fish in sour cream Moscow style, you need the following set of ingredients.

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600 g fish;
350 g potatoes;
200 g wild mushrooms;
1 onion;
100 g cheese;
1.5 tbsp. sour cream with a fat content of 15%;
3 eggs;
4 tbsp. l. sunflower oil;
1 tsp. table salt;
1/2 tsp. chopped pepper;
4 tbsp. l. flour.

Detailed cooking instructions:

First you need to clean the fish from scales, remove all the entrails, cut off the head and tail, cut out the ridge and remove all the bones. The prepared fish should be cut into small portions, place them in a bowl, add salt and crushed pepper and mix. Cover the bowl with fish with plastic wrap and leave to marinate as is for 20 - 30 minutes.
Next, you need to peel the onion, rinse it under running cool water and cut it into small pieces. Wild mushrooms should also be thoroughly washed and chopped into medium pieces.
Now you need to heat a frying pan, pour sunflower oil into it, add chopped mushrooms and onions and fry until the onions turn golden.
Then you will need to thoroughly rinse the potatoes, put them in a saucepan, add water and put them on medium heat. Potatoes should be boiled without peeling them for 10 to 15 minutes. until ready. The finished potatoes should be cut into medium slices.
Afterwards, you will need to fill the saucepan with water, place the eggs in it and put it on the stove. Eggs must be boiled for 10 - 12 minutes. from the moment the water starts to boil. The finished egg must be cooled in cold water, peeled and cut into slices.
Now you need to pour flour onto a plate, roll the marinated pieces of fish in it and place them in a hot frying pan with sunflower oil. The fish should be fried on all sides until golden brown.
Next, several heat-resistant plates must be greased with an even layer of sour cream, put potato slices on top, lay out the fried fish with onions and mushrooms in the next layer and place 2 slices of boiled egg on top of each piece.
Then all the preparations must be poured with the remaining sour cream and sprinkled with cheese, which will need to be grated in advance on a grater with large holes. The pieces should be placed in an oven heated to 220° C and baked for 15 – 20 minutes. until a cheese crust appears.

The finished dish should be served hot along with sliced fresh cucumber. You can also decorate the fish with finely chopped herbs. For this recipe, it is preferable to take catfish, pike perch or sturgeon as fish.

Sour cream sauce with fish broth

Compound:

sour cream – 0.2 l;
fish broth – 0.2 l;
butter – 20 g;
wheat flour – 20 g;
horseradish root – 20-30 g;
salt - to taste.

Cooking method:

Peel the horseradish root. Grind it using a blender or meat grinder.
Mix sour cream with salt and horseradish, dilute with broth.
Fry the flour in melted butter. Add the sour cream mixture and heat it to a boil, stirring with a spatula.

The sauce made according to this recipe can be served with hot and cold fish appetizers.

With rice and vegetables

Fish in sour cream sauce in a frying pan with vegetables consists of the following components:

400 g cod;
100 g rice;
50 g broccoli;
20 g bell pepper;
20 g green beans;
50 g canned peas;
3 green onions;
4 tbsp. l. sour cream with a fat content of 20%;
2 tbsp. l. sunflower oil;
15 g dill;
1 tsp. salt;
1/2 tsp. chopped pepper;
300 ml water.

Step-by-step cooking instructions:

First you need to clean the cod from scales, cut off the tail with the head and fins, cut out the insides, remove the backbone and all bones. The prepared fish should be cut into approximately 6 pieces of the same size. Now in a small container you need to mix table salt with crushed pepper, rub each piece of fish with spices, wrap them in plastic wrap and leave to marinate for 20 - 40 minutes.
Next, you will need to rinse the rice several times, placing it in a sieve or colander, and place it in a frying pan that has been preheated and greased with sunflower oil.
Green onion feathers should also be washed, cut into small rings, added to the pan with rice and stirred. Fry the onion and rice over medium heat for 2 minutes.
Then you need to divide the broccoli into florets and add the required amount to the pan. The bell pepper will need to be cut into 2 parts, remove the seeds, cut into small strips and add to the rest of the ingredients.
Afterwards, drain the marinade from the jar of peas and add the required amount to the frying pan. You also need to add green beans and fill the entire contents with water. Rice with vegetables will need to be simmered, covered with a lid, for about 10 - 12 minutes.
Next, coat each piece of fish with sour cream on all sides and place them on top in the frying pan, close the lid and continue cooking for another 10 minutes. until the rice with cod is ready.

The finished dish should be divided into portions, placing several pieces of cod in sour cream along with a portion of rice and vegetables. Pieces of fish should also be sprinkled with finely chopped dill.

With tomato-sour cream sauce

List of required components:

500 g fillet of any fish;
70 g tomato sauce;
60 ml sour cream;
50 g onions;
1 clove of garlic;
250 ml water;
30 ml olive oil;
2 g mixture of crushed peppers;
2 g red paprika;
2 g thyme and thyme;
25 g of greens;
salt.

Fish in sour cream sauce in a frying pan, supplemented with tomato sauce, is prepared as follows:

First you need to wash the fish fillets under cold water, dry with paper towels, place on a cutting board and remove the skin and bones.
Then rub the fillet with table salt and a mixture of peppers on each side. Afterwards you need to peel the onion, wash it and chop it into small cubes. The garlic also needs to be peeled, washed and finely chopped with the flat side of a knife or pressed using a press.
Next, you need to grease the frying pan with olive oil, put it on the fire and heat it up. Place the fish in a heated frying pan and fry for 2 minutes. from each side.
The cooked fish will need to be transferred to a plate. In the remaining oil in the pan, fry the chopped onions and garlic until translucent.
Now you can take a deep bowl, put sour cream in it, pour in half the prepared water, heated to room temperature, and mix using a whisk or fork until smooth.
Then you need to cover the fried vegetables with sour cream, add tomato sauce and stir well. Then you should add the required amount of spices, finely chop the herbs and sprinkle the vegetables in the sauce with it.
All components will need to be mixed well, pour in the remaining water to obtain the desired consistency and wait until it boils. Afterwards the sauce must be cooked for 6 minutes. over low heat.
Then you should put the fish in the sauce, stir, evenly distributing the sauce over it, cover the pan with a lid and simmer the dish for 3 minutes. The finished dish must be placed on a plate, decorated with herbs and served with rice or potatoes.

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 at least fifteen minutes. After the designated time has passed, the marinated fish is rolled in flour and fried in heated vegetable fat. Then add onion half rings and grated carrots to the browned pieces.

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

Dietary fish

To prepare a dietary version of the dish you will need:

500 g pollock;
1 large onion;
5 tbsp. l. sour cream;
salt;
hot ground pepper.

Step-by-step preparation scheme:

The first step is to remove the husk from the onion, wash it and cut it into small cubes.
After this, you need to wash the fish, dry it using paper towels, peel it, rub it with table salt and crushed pepper.
Then coat the fish with sour cream on each side and leave to marinate for 50 minutes.
Now you need to place the chopped onion in a baking sleeve, place the marinated fish on top and tie the sleeve.
The oven will need to be preheated to 180°C, place the dish there and bake for 45-50 minutes.

Sour cream and tomato sauce for fish

Compound:

sour cream – 0.2 l;
fish or vegetable broth - 0.2 l;
flour – 40 g;
tomato paste – 40 ml;
salt, pepper - to taste.

Cooking method:

In a dry frying pan, fry the flour until caramel-colored.
Pour in the broth in a thin stream, while whisking the contents of the pan to avoid the formation of flour lumps.
Mix sour cream with tomato paste, salt and pepper.
Add sour cream to the broth, mix well and continue cooking the sauce over low heat for another 5 minutes.
Pour the seasoning into a gravy boat, serve it cold as a sauce, or use it hot in place of gravy.

With zucchini

To prepare the dish you will need the following ingredients:

1 kg flounder;
2 zucchini;
1 large onion;
400 ml sour cream;
3-4 tbsp. l. sunflower oil;
25 g of greens;
salt;
crushed black pepper.

According to this recipe, fish in sour cream in a frying pan is prepared as follows:

First you need to wash the fish in cool water, dry it using paper napkins, gut it and clean it. Afterwards, you need to cut the fish into 5 pieces of the same size, rub them with table salt and chopped pepper.
Next, you will need to remove the husks from the onions, rinse them under cold water and chop them into half rings.
Then you need to wash the zucchini, peel it, cut it into rings or grate into strips using a coarse grater.
Now you can take a deep frying pan, grease its bottom with sunflower oil and heat it up. Then you need to lay out the chopped onion, add chopped or grated zucchini to it and fry over low heat for 6 minutes.
Afterwards, you need to add pieces of fish to the fried vegetables, pour water into the pan and reduce the heat. You also need to cover the pan with a lid and simmer the ingredients for 7 minutes.
Then you will need to remove the pan from the stove, place the dish on plates, garnish with finely chopped herbs and serve. Fresh herbs can be replaced with dried ones.

Option with carrots

Fish prepared according to the method described below turns out incredibly juicy and aromatic. It is thoroughly saturated with the smells of spices and carrots and has a slightly sweetish 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 frying pan (photos of similar treats can be found below) involves the use of certain components, make sure in advance that you have everything you need on hand at the right time. This time you will need:

Large carrot.
2 carcasses of any fish.
A small onion.
200 milliliters of sour cream.
Salt, seasonings, flour and vegetable oil.

Useful tips and tricks

Basic recommendations:

To defrost fish, it must be kept in cold salt water. For 1 liter of water there are 10 g of salt.
Using lemon juice you can get rid of the characteristic fishy smell.
Fish must be cooked before serving. Otherwise, it will lose its taste and benefits.
To prepare a dietary dish, it is best to use pollock, hake or cod.

Appetizing fish in sour cream, cooked in a frying pan, in the oven or in a slow cooker, is an excellent dish for an everyday or holiday table. Depending on the preparation option, it can be high-calorie or low-calorie. The dietary version of the dish will help you maintain your figure.

General recommendations

Both sea and river fish are equally suitable for preparing 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 sea varieties, nutmeg, ginger, allspice and bay leaf are better suited. Some recipes for fish in sour cream in a frying pan call for ingredients such as onions, garlic or carrots.

It is not advisable 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 type of fish used. The fastest to cook are capelin, pangasius, mackerel, smelt and pollock. You will have to spend a little more time stewing cod, flounder, pike perch, trout and carp.