Fish cooked in cream turns out to be incredibly juicy and tender. Absolutely any fish is cooked in cream. It can be marine or freshwater. It is desirable, of course, that there be as few bones as possible.

In Rus', fish in cream was simmered in the oven for a long time, thanks to which it practically melted in the mouth.

Horseradish root and celery are added to this dish, and if you want to brighten the taste of the dish, add garlic. Fish in cream is also prepared with vegetables.

Fish in cream is stewed or baked in the oven. First, the fish is cleaned of scales, fins, tail, head are removed, and cut into portions. You can remove the backbone and bones to get a fillet.

Fish in cream - basic cooking principles

Prepared fish is marinated in spices or sauce. Vegetables are peeled, washed well and chopped. You can put them on the fish, or you can make a vegetable bed and bake the fish on it.

A sauce is prepared from the cream, to which spices, flour or cheese are added. The dish is poured with the resulting sauce and put in the oven for 15 minutes.

To stew fish in cream, they mainly use fillets, which are cut into small pieces, add vegetables and cook over low heat.

Recipe 1. Fish in Norwegian cream

Ingredients

fillet of any fish;

leek;

spices and sea salt;

300 ml cream;

2 slices of white loaf crumb;

100 g cheese;

vegetable oil

Cooking method

1. Pour vegetable oil into the mold, lay out the leeks chopped into rings.

2. Wash the cod fillet, dry it with a disposable towel and cut into small pieces. Place the fish on top of the onion and pour cream over everything.

3. Crumble the loaf crumb. Break the eggs into a bowl, beat them lightly and place the crumbled bread in them. Salt, pepper, add small cheese shavings and mix well. Spread the mixture on top of the fish.

4. Place the pan with the fish in the oven and bake for half an hour. We take out the form, cut the fish into portions and serve.

Recipe 2. Fish in creamy lemon sauce

Ingredients

fresh fish (carp, pike perch or pelengas) - half a kilogram;

basil and parsley;

flour - 65 g;

60 g breadcrumbs;

cream - 100 ml;

spices for fish;

60 ml olive oil;

coarse salt.

Cooking method

1. Clean the scales from the fish, gut it, remove the head and tail. Wash and cut it into portions. Salt, rub with fish spices and roll in flour.

2. Heat olive oil in a frying pan and fry the fish in it until an appetizing crust forms. Place it in a fireproof dish. Sprinkle with freshly squeezed lemon juice.

3. Using the smallest section of a grater, remove the zest from the lemon. Grate the cheese into fine shavings. Rinse the greens, dry them slightly and chop finely with a knife. Place everything in a deep bowl and pour it in breadcrumbs and stir.

4. Pour cream over the fish. Sprinkle the cheese mixture on top and bake for ten minutes in an oven preheated to 200 C.

Recipe 3. Fish stewed in cream

Ingredients

kilogram of fish;

a pinch of salt;

100 ml cream;

120 g hard cheese;

40 g olive oil;

Provencal herbs.

Cooking method

1. Clean and gut the fish. Wash it under the tap and cut into small pieces.

2. Place the pieces of fish in a cauldron, pour in cream and sprinkle with Provençal herbs.

3. Place the cauldron on the stove, cover with a lid and turn the heat to low. Simmer the fish for about ten minutes. Grind the cheese into large shavings and sprinkle it over the fish. Do not cover and cook until all the liquid has evaporated and the cheese has melted. Serve the dish with potato side dish.

Recipe 4. Fish in cream with shrimp

Ingredients

cream - half a glass;

200 ml milk;

a piece of butter;

12 shrimp;

5 g spices for fish;

900 g fillet of any fish (salmon is better);

20 ml olive oil.

Cooking method

1. Thaw fish fillets, rinse and pat dry with paper towels. Cut the fillet from the skin, season with salt and pepper and place in a heat-resistant dish, first greased with a piece of butter.

2. Clean and rinse the shrimp. Place on a napkin and dry slightly. Don't throw away the tails. Heat the oil in a frying pan and lightly fry the shrimp until golden brown. Place them on top of the fish.

3. In a saucepan, combine cream, milk and melted butter. Place the saucepan on the stove, add shrimp tails to the sauce, add salt and bring to a boil. Strain the sauce.

4. Pour the resulting sauce over the fish. Place the dish with the fish in an oven preheated to 180 C for a quarter of an hour.

Recipe 5. Creamed fish with broccoli

Ingredients

half a kilogram of fillet of any fish;

ground pepper on the tip of a knife;

10 g butter;

two pinches of kitchen salt;

150 g cauliflower;

100 g frozen green peas;

150 g broccoli;

200 ml heavy cream.

Cooking method

1. Wash the fish fillet, lightly salt and season with pepper. Leave it for a while. Then place the fish in a heat-resistant dish, grease it with a piece of butter.

2. Cauliflower divide into inflorescences and place in a colander. Rinse it under the tap. Wash the broccoli. Place the vegetables on top of the fish, add salt and pepper. Fill everything with cream.

3. Sprinkle everything with green peas, and place the dish with fish and vegetables in the oven, preheated to two hundred degrees. Bake for half an hour. Sprinkle with chopped herbs and serve with any side dish.

Recipe 6. Fish in cream with vegetables

Ingredients

1 fish (take the one you like);

dill greens;

bulb;

spices for fish;

2 bell peppers;

kitchen salt;

150 g pumpkin;

a glass of cream;

2 red, fleshy tomatoes.

Cooking method

1. Rinse bell peppers and tomatoes and dry with a napkin. Cut the tomatoes into medium pieces. Grind the pepper into thin, short strips. Rinse the greens, lightly dry and chop with a sharp knife. Chop the peeled onion into thin quarters. Peel the pumpkin, remove the seeds and cut into small pieces.

2. Mix greens with tomatoes and peppers. Fill everything with cream. Salt the mixture to your taste.

3. Clean the fish, remove the head and tail, gut it and rinse under the tap. Cut the fish into portions, salt and season with fish spices.

4. Line a heatproof container with foil. Place fish pieces in it. Fill it with the vegetable mixture and cream. Fill the voids with pieces of onion and pumpkin. Cover the pan with a sheet of foil and place in the oven. After half an hour, remove the pan, remove the foil and keep in the oven for another ten minutes.

Recipe 7. Fish in cream with wild mushrooms

Ingredients

900 g fillet of any fish;

vegetable oil;

large onion;

5 g each of dried dill and thyme;

half a kilogram of frozen forest mushrooms;

kitchen salt and pepper;

a glass of heavy cream.

Cooking method

1. Clean fresh fish from scales, trim fins, remove entrails and rinse well. Cut off the tail and head. Make a cut along the backbone and separate the fillet from the bones. You should get two pieces of fillet. Use tweezers to remove small bones.

2. Peel and chop the onion into thin quarter rings. Heat the vegetable oil in a frying pan, add the onion and fry until golden brown.

3. At room temperature, defrost the mushrooms and place them with the onions. Fry everything together for about 15 minutes until all the liquid evaporates. Add salt and turn off the heat.

4. Lightly grease the ceramic deep dish. Cut the fish fillet crosswise into portions. Place skin side down in pan. Salt, pepper and sprinkle with thyme.

5. Place fried mushrooms and onions in an even layer on the fish. Season the cream with dried dill and salt. Pour this mixture over the fish and mushrooms and place in the oven for half an hour. In this case, the oven should be cold. Serve with vegetable or rice side dish and vegetable salad.

Recipe 8. Fish in cream in a frying pan

Ingredients

fresh fish fillet - 400 g;

half a glass of cream;

a bunch of dill and parsley;

2 cloves of garlic;

Italian herbs;

a small piece of butter.

Cooking method

1. Defrost the fish, remove the skin, if there are bones, carefully remove them. Wash, dry with a napkin and cut into two centimeter pieces.

2. Place the fish in a frying pan, add butter, cover with a lid and simmer briefly over low heat.

3. Pour the cream into a deep plate, add flour and whisk until smooth. Make sure there are no lumps.

4. Sprinkle the fish with Italian herbs and pepper, squeeze the garlic through a press and pour cream over everything. Stir gently. As soon as the sauce boils, add the chopped herbs and stir again. After a couple of minutes, turn off the heat. Serve fish with vegetable salad and potato side dish.

Recipe 9. Fish in cream and cheese

Ingredients

half a lemon;

Gouda cheese - 200 g;

three pinches each of paprika and ground black pepper;

heavy cream - half a glass;

three pinches of coarse salt;

2 onions;

5 g dried dill;

700 g fillet of any fish.

Cooking method

1. Peel and chop two onions into half rings. Heat the oil in a frying pan. Place the onion in it and fry until golden brown.

2. Pour the cream into a deep plate, sprinkle it with dried dill, paprika and ground black pepper. Lightly beat.

3. Rinse the fish fillets under the tap, dry them with a paper towel and remove small bones. Cut into five-centimeter pieces. Place on lightly greased deco. Let's add some salt.

4. Squeeze the juice from half a lemon onto the fish. Place fried onions on top of the fish. Fill everything with cream and put it in the oven for half an hour. Bake at 180 C.

5. Grind the cheese into large shavings. Sprinkle it over the fish and put it in the oven for another ten minutes.

You can bake whole fish in cream, but in this case the cooking time will increase.

If you want to cook fish and potatoes, it is better to boil or fry them first, since the potatoes take longer to cook than the fish.

Before cooking, season the fish with spices and salt.

To remove the specific smell, sprinkle the fish with freshly squeezed lemon juice.

Simmer the fish in cream only over low heat, so as not to allow intense boiling.

Before dredging the fish pieces in flour, mix it with pepper, spices and salt. But in this case, the fish no longer needs to be salted.

Fish cooked in the oven in cream is an incredibly tender and dietary dish that everyone will enjoy without exception.

Fish with cream in the oven

Ingredients:

• pollock – 700 g;
• cheese – 200 g;
• lemon – 0.5 pcs.;
• salt, sweet paprika - to taste;
• cream – 200 ml;
• onion – 1 pc.;
• dry dill – 1 teaspoon.

Preparation

Let's figure out how to cook fish in cream. Peel the onion and cut into half rings. Sauté the onion in vegetable oil until golden brown. Pour the cream into a deep bowl and add any spices to taste: sweet paprika, dried dill, salt, ground black pepper. Mix everything well with a fork. Wash the fish and dry it with a paper napkin. Carefully remove all large bones from it and cut into pieces 5 centimeters in size.

Now put it on a baking sheet, add a little salt and sprinkle with lemon juice. Place fried onions on top and pour in pollock. Place the baking sheet in the oven preheated to 180 degrees and bake the dish for 30 minutes. During this time, grate the cheese on a coarse grater and 15 minutes before it’s ready, sprinkle it on the fish baked in cream. Place the pan in the oven for another 15 minutes. Serve the finished dish slightly chilled.

Red fish in cream

Ingredients:

Preparation

Wash the red fish pieces thoroughly, remove scales, and sprinkle with salt, pepper and herbs to taste. Let the salmon marinate for 40 minutes. Grease the pan with olive oil and place the fish steaks. Next, fill everything with cream and put the dish in the oven for 45 minutes. Bake at a temperature of about 200 degrees until fully cooked. Serve the finished dish in cream, garnished with lemon slices and sprinkled with chopped herbs.

It is especially good to cook lean fish, pink salmon or chum salmon in this sauce. The sauce adds juiciness to them. Today I have salmon, a medium-sized fish of about two kilograms. Salting such a fish is not very good, it is still young and has not gained fat. It was decided, the head and tail - in the soup, the carcass - in cream sauce.

Ideally, you need to take a ready-made fillet, but a fish carcass will do just fine, you just have to tinker with it, separating the fillet from the skin and bones.

If you have a whole fish, cut off the tail, head and fins. All this makes a delicious fish soup. Separate the meat from the bones and skin to obtain fish fillets.

Products:

700-900 g red fish fillet

bunch of parsley

For the sauce:

350 ml cream, 10% possible

2 tablespoons butter

2 tablespoons flour

0.5 teaspoon salt

black pepper to taste

Cut the fish fillet into portions, add salt and pepper, sprinkle with lemon juice and marinate in the refrigerator for half an hour, sorry, I forgot to take a photo.

The highlight of this recipe is the creamy sauce. I will dwell on it in detail. Despite its apparent complexity, the sauce is prepared very easily and quickly, the main thing is to strictly follow the sequence.

Prepare creamy béchamel sauce.

Bechamel sauce has many variations, but the cooking principle is the same. This is what we will try to comply with.

I cook this sauce in a cast iron frying pan with a narrow bottom (diameter 15 cm) and high edges. You can cook in a saucepan or an aluminum ladle, but not in an enamel pan. The main thing is that the bottom is not very wide.

Prepare all the ingredients in advance; you should have them on hand to do everything quickly and without unnecessary fuss.

Measure out, directly with a spoon, two tablespoons of butter. I don’t weigh it, I take how much fits in the spoon.

Melt the butter.

As soon as all the butter has dissolved, immediately pour in two tablespoons of flour, stirring constantly with a wooden spatula. The heat is above average. Make sure that the flour does not change color, we do not fry it, it should boil in the oil.

As soon as the flour and butter begin to foam, add the cream.

Pour the cream cold, stirring constantly.

At first it may seem like there are a lot of lumps and everything is gone, don’t panic, everything will get mixed up.

As soon as the sauce becomes homogeneous, stirring continuously, add salt and pepper. I warned you, everything should be at hand.

The sauce has thickened - remove from heat.

That's it, the sauce is ready.

Why, you ask me, this hassle with flour and butter? Isn't it easier to stir flour and cream, add butter and boil? Of course, it’s easier, but we do shamanism for a reason, we don’t need paste or jelly, we need a noble bechamel sauce, and in the process of heat treatment of flour in oil, the adhesive properties of the flour disappear, and thanks to this the sauce turns out unusually airy.

Place the marinated fish fillet in a fireproof dish. Pour the sauce on top. Again, I almost forgot to take a photo.

Bake in a preheated oven for 20 minutes at a temperature of 180-200 degrees.

Place the finished fish on plates and sprinkle with fresh parsley leaves.

That's it, enjoy the result.

Preparing the fish. This time I decided not to suffer and separate the ridge myself, so I took the fillet straight away. I wash the fish and cut it into pieces so that it is convenient to place on a baking sheet.

Prepare the creamy sauce. To do this, pour the cream into a bowl. Add salt, red and black pepper, as well as dried or chopped fresh herbs. If desired, you can add mayonnaise, coriander and other additional flavor enhancers. I'll add another spoonful of mustard. Mix everything thoroughly.

Grease a baking sheet with vegetable oil. You can pour more of it than for baking. Place the pieces of fish tightly together and pour the creamy sauce over everything. Throw in peppercorns and bay leaves for flavor. Place in the oven at 150 degrees for 40 minutes.

Red fish cooks quickly. After half an hour in the oven it should be ready, but I always wait a little longer to be sure. I love to bake fish. Place the finished pieces in plates and pour over the creamy sauce from the baking sheet. Slice lemon and fresh dill. Red fish in cream sauce is ready. Help yourself!

Red fish - no

Red fish in creamy sauce in a frying pan

Red fish is an unrivaled source of unsaturated fatty acids such as Omega-3, without which a healthy diet is unthinkable. It is tasty in all dishes and quickly lends itself to any processing. Caught in sea waters, pink salmon or salmon (chum salmon, salmon and trout are often sold under this name) are very useful. By preparing red fish as this recipe tells you, you can amaze your household and whet the appetite even among those who are usually indifferent to it.

Ingredients:

• 800 g boneless and skinned pink salmon fillet (any red fish will do);
• medium lemon;
• 200 gram glass of milk;
• 200 gram package of cream;
• 200 gram package of sour cream;
• fish seasoning (for lovers),
• butter (approximately tbsp.);
• Art. l. flour;
• salt.

Preparing lemon juice

First of all, squeeze the juice from the previously prepared lemon. To do this, put it in boiling water for a very short time (so it will release more juice). After cooling slightly, cut in half and manually or using a juicer we obtain the juice necessary for the marinade.

How to marinate pink salmon

We cut the fish into arbitrary pieces, add salt and do not sprinkle, but fill it with freshly squeezed lemon juice. Marinate for a quarter of an hour, turning over from time to time, so that all the pieces are soaked.

Making creamy sauce

This process is not as labor-intensive as inexperienced housewives think. In those 15 minutes while our fish is soaked in the marinade, the sauce will be ready.

Melt the butter in a deep frying pan, add flour and sauté.

Slowly pour in the milk, stirring so that the fried flour does not form lumps.

Place the saucepan with the contents in a large container of boiling water - in a steam bath. Add cream, continuing to stir.

Add sour cream to the thickening sauce, still stirring. For fish seasoning lovers, now is the time to add it. Remove the sauce, set aside and move on to pink salmon.

Cooking fish

Quickly fry the marinated pieces (about a minute on each side). Place in a baking tray or special deep frying pan with a removable handle.

Cover the fish covered in sauce with foil or a lid. Preheat the oven (must be at least 200 degrees), put pink salmon in there with sauce for half an hour.

Believe me, the fish will turn out tender and juicy, and the lemon marinade will remove the smell that many people don’t like. Potatoes in any form will go as a side dish, but the classic of the genre is rice. It will bring out all the flavors of the creamy sauce and red fish. An extra quarter of an hour to prepare the sauce will make pink salmon a dish incomparable to ordinary fried fish baked in mayonnaise with cheese!

Posted by: Viktor Petrov

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