Fish is a tasty, tender and healthy product. From this article you will learn how to prepare sour cream sauce for fish and how to further prepare fish with this sauce.
Fish baked in sour cream sauce
Ingredients:
- sea fish fillet (pollock, hake) – 1 kg;
- eggs – 1 pc.;
- medium-sized onion – 2 pcs.;
- sour cream – 200 g;
- – 1 teaspoon;
- cheese (Russian, Dutch) – 120 g;
- salt;
- vegetable oil;
- dill - half a bunch;
- flour.
Preparation
Cut the hake fillet into pieces. Pour flour, salt, spices into a bowl and stir. Dip the fish in breading and place it on a rimmed baking sheet that has been previously greased with oil. Chop the onion into half rings and saute it in oil. Prepare sour cream sauce for baking fish: combine sour cream with eggs, mustard, salt and chopped dill. Add fried onions there too. Pour the resulting sauce over the fish, sprinkle grated cheese on top and bake until deliciously golden brown at 200 degrees.
River fish with sour cream sauce in the oven
Ingredients:
- crucian carp – 4-5 pcs.;
- sour cream – 200 g;
- onions – 3 pcs.;
- chopped dill - 2 tbsp. spoons;
- chopped parsley - 2 tbsp. spoons;
- salt;
- pepper.
Preparation
Wash the carp well, clean it, gut it and wash it again. To make the bones less noticeable, we make notches along the surface of the fish at approximately a distance of 5 mm. Rub them with salt and pepper. Peel the onion and cut it into rings. Place it on the bottom of a baking sheet that has been previously coated with oil. Add some salt and pepper to the sour cream, and add herbs. Pour the sauce over the fish carcasses and place them on a baking sheet on a bed of onions. Bake for 30 minutes in a moderately heated oven. Then pour the juice over the fish and cook for another half an hour.
Recipe for fish in sour cream sauce
Ingredients:
Preparation
Thaw the fish fillet, cut into portions, add salt and pepper and leave for 30 minutes. Chop the onion into half rings. Place it in a frying pan and fry in vegetable oil until golden brown. Finely chop the greens. We pass the garlic through a press or finely chop it too. Fry the fish fillet in a frying pan until golden brown. Add fried onions, garlic, herbs and spices to taste to the sour cream. Pour the sauce over the fish. After the liquid boils, reduce the heat and bring the dish to readiness. Bon appetit!
Of the large number of dishes, many people’s favorite is fish in sour cream in the oven, the recipe for which is in this article. The pleasant creamy taste and the smell of herbs attract people to quickly sit down at the table to enjoy dinner. If you have children, it is better to choose sea fish varieties that have fewer bones. Everyone can choose a suitable cooking method.
Baked fish in foil
You will need the following ingredients:
- sour cream - 4 tbsp. l.;
- crucian carp or carp - 1 piece;
- seasonings - 1 tbsp. l.;
- salt;
- half a lime;
- small onion.
This is a great recipe for fish with sour cream in the oven. River varieties are considered dangerous due to the large number of bones, but the taste attracts everyone. If you have concerns, cook salmon or pink salmon this way.
So, carefully remove the scales and wash the fish with plenty of running water. It is necessary to make cuts on the ridge, do not forget to make them near the head if it has not been removed. This is necessary so that the small bones are well steamed.
Prepare the marinade: to do this, mix sour cream, salt and pepper in a bowl. Lubricate the carcass outside and inside. Let it sit in the refrigerator for a while. At this time, peel the onion and cut it into half rings. Divide the lemon into pieces.
Turn on the oven to warm up. We tear off the required amount of foil, onto which we lay the onions as the first layer. Fish will go on top, and then lemon. You can carefully pour the rest of the marinade over it. We wrap it in an envelope and bake for 35-40 minutes at a temperature of 160 °C.
At the end, remove the top layer of foil and let it fry a little. Some people use a baking sleeve, but in it the dishes turn out as if they were boiled.
"Golden" salmon
This recipe for fish baked in the oven in sour cream and ketchup will become a table decoration.
For dinner for two:
- cheese - 100 g;
- onion - 1 pc.;
- carrot - 1 pc.;
- salmon without bones - 2 portions.
- 2 tbsp. l. tomato paste (ketchup) and full-fat sour cream;
- salt;
- spices at your discretion.
The recipe for fish with sour cream in the oven is worth implementing for the New Year holidays. The dish turns out not only tasty, but also healthy.
Washed and chopped salmon fillets should be blotted with paper napkins. Mix the ingredients for the marinade and add pieces of red fish. While they are soaking, we will fry the vegetables. Place everything on a baking sheet.
On top will be salmon, poured with marinade and sprinkled with grated cheese. In a hot oven everything will brown in 40 minutes.
Pollock with potatoes in cream sauce
The recipe for fish in sour cream in the oven is also good because you can immediately prepare a second course with a side dish, which will also be saturated with all the flavors.
We divide two medium pollocks into portions, wash them and let the water run off well. To prevent the meat from falling off the bones, we will fry all the cuts in vegetable oil without using flour and place them in a prepared baking dish. Place a couple of bay leaves on top. In the same frying pan, sauté the onions and carrots.
Peel and cut the potatoes into cubes, pour the fish on top. Cover with a layer of fried vegetables. We are preparing the dressing. In a cup, mix half a glass of heavy cream, 4 tbsp. l. sour cream. Add salt, pepper and Provençal herbs. After stirring, pour the mixture into a baking tray. Top with grated cheese and bake.
We wait 30 minutes, take it out and serve, sprinkled with fresh herbs.
Cooking “Moscow style”
Ingredients:
- 3 eggs;
- potatoes - 6 medium tubers;
- champignons - 0.35 kg;
- sea fish fillet - 0.5 kg;
- hard cheese;
- 3 tbsp. l. butter
Refueling:
- cow butter - 1.5 tbsp. l.;
- flour - 3 tbsp. l.;
- fish broth (cream, milk) - 0.5 l;
- a glass of natural sour cream product.
According to the recipe for fish in sour cream in the oven, it is better to first prepare the sauce. Fry the flour in a frying pan until golden brown, add oil. Without ceasing to stir with a whisk, pour in the sour cream first, then the broth. The mixture should thicken a little. Add salt and spices. To prevent it from cooling, cover with a lid and wrap with a towel.
We prepare the remaining products by peeling and cutting them. Pour 1/3 of the dressing into the baking dish. Over high heat, quickly fry pieces of fish breaded in flour and salt. Add to the sauce.
Brown the potatoes and send them to the fillet. The next layer will be frying mushrooms and onions. Cover the dish with slices of boiled eggs and very carefully pour in the rest of the sauce. Sprinkle with grated cheese and place in the oven for 72 minutes.
Tsar pike on the table
Cooking the queen of rivers - fish in sour cream in the oven. The recipe is not as complicated as it might seem.
We buy:
- pike - 1500 g;
- minced fish - 600 kg;
- a quarter of a loaf;
- onion and carrot;
- seasonings and salt;
- greenery;
- sour cream - ½ cup.
Remove the head from the prepared fish and take out the insides. There is no need to cut the belly. We wash everything with water, wipe it and thoroughly grease it with a marinade of sour cream, salt and spices. Place in the refrigerator for one hour.
At this time, let's make minced meat. Add a loaf or crackers soaked in milk, sautéed vegetables, salt and herbs. Mix well.
We take out the pike, make small cuts on the ridge and stuff it loosely with minced meat. Cover a suitable baking tray with foil. Place the fish beautifully on the carrot slices and secure the head with toothpicks. Pour over the sauce.
Cover with another piece of foil and place in the oven to bake for 40 minutes at 150°C. Then we open the carcass and let it fry. The finished dish cannot be immediately transferred to a beautiful plate; let it cool, otherwise you will damage the fish. Insert lemon halves into the slits on the back of the pike and sprinkle with cranberries. Everyone will be delighted.
07.04.2018
Nutritionists strongly recommend including fish fillets in your menu. Seafood should be on our table at least once a week. Fish is not only a source of phosphorus and iodine, but also a number of other useful micro- and macroelements. To make the dish perfect, you need to know how to prepare a sauce for baking fish in the oven.
This sauce is usually prepared for lasagna or Italian pasta, but many cooks use Bechamel for fish dishes. If you like to bake fish fillets in the oven, then you can’t do without sauce.
The simplest option is tomato paste diluted with water. You can add stewed vegetables to such gravies. An excellent option would be sour cream or mayonnaise. Fish baked in this sauce turns out juicy and aromatic.
If you want variety, make a white sauce for baking fish in the oven. We will prepare it according to the traditional recipe.
Compound:
- 40-50 g butter;
- 3 tbsp. l. premium flour;
- a pinch of salt and nutmeg;
- 0.6 liters of pasteurized cow's milk.
Preparation:
- Let's start preparing the sauce by preparing the products indicated in the recipe.
- It is advisable to remove the butter from the refrigerator in advance so that it softens.
- Place the butter, cut into pieces, into the saucepan in which we will prepare the sauce.
- When the butter mixture reaches a homogeneous consistency, add flour.
- Be sure to sift it, removing any lumps. When adding flour, stir the sauce with a whisk.
- Boil the sauce for several minutes, stirring constantly. The flour will fry and acquire a rich golden hue.
- After a couple of minutes, pour in pasteurized cow's milk in a thin stream.
- We continue to cook the sauce until the desired thickness, it should turn white and acquire an ideal homogeneous consistency.
- Add a pinch of ground nutmeg and fine-grained salt to the finished sauce.
- The sauce is ready and can be used to bake fish.
Many gourmets love culinary experiments. Not every sauce will favorably emphasize the taste of fish dishes. To avoid failure, use time-tested recipes. The so-called white sauce is very popular among chefs. To prepare it you will need horseradish root.
Compound:
- 100 g sour cream with any percentage of fat content;
- granulated sugar, salt;
- freshly squeezed lemon juice;
- 100-150 g horseradish root;
- some filtered water.
Preparation:
- We start, as usual, by preparing the products indicated in the recipe.
- The exact amount of water, freshly squeezed lemon juice, salt and granulated sugar is not indicated in the recipe, since we will add them based on our taste preferences.
- One lemon is enough for us. Pay special attention to horseradish root when choosing. It should be fresh and dense.
- Transfer the chopped horseradish root into a blender container and grind it at maximum speed until a mass of homogeneous consistency is obtained.
- Now we need ice water. Add granulated sugar and salt to it, taste it.
- Little by little we begin to pour ice water into the horseradish.
- Add liquid until mixture becomes moist.
- Now it's time to add freshly squeezed lemon juice.
- Mix everything well, the mass turns out to be liquid.
- This sauce can be used for baking fish or served as an addition to an already prepared dish.
Learning to cook delicacies
In culinary circles, red fish is called king fish. Therefore, the sauce for baking red fish in the oven should be truly royal. We suggest you take note of this recipe.
Compound:
- cream with any percentage of fat content – 150 ml;
- 10 ml freshly squeezed lemon juice;
- 40 g butter;
- white pepper, salt;
- dry white wine – 50 ml.
Preparation:
- Place a saucepan or frying pan on the stove and pour in the wine.
- Bring the wine to a boil over moderate heat.
- Then add the cream in a thin stream and stir constantly.
- Add freshly squeezed lemon juice, white pepper and a pinch of salt.
- Boil for a few minutes until thickened.
- Remove the sauce from the stove and add softened butter.
- Mix everything thoroughly again.
- This sauce can be supplemented with herbs, olives or capers.
Universal sauce
You can make a sauce that will keep for a long time in the refrigerator. And, by the way, you can add it not only to fish dishes. Honey mustard sauce helps bring out the true taste of meat and vegetable dishes.
Compound:
- refined vegetable oil – 2 tbsp. l.;
- 1 tbsp. l. freshly squeezed lemon juice;
- liquid honey – 2 tbsp. l.;
- mustard – 2 tbsp. l.;
- 2 pcs. garlic cloves.
Preparation:
- This sauce is easy to prepare.
- Combine all the ingredients specified in the recipe in a convenient container.
- We peel the garlic cloves and put them under pressure.
- Add the garlic mass to the rest of the ingredients and stir everything.
- Take a whisk or mixer and beat until smooth.
- The sauce should be stored in a glass, hermetically sealed container.
The perfect accompaniment to seafood
This sauce is also called universal by chefs, since it can be used not only for baking fish, but also for preparing cold seafood appetizers. Try it and you will definitely like it.
Compound:
- 100 ml refined olive oil;
- 1 lemon;
- 2 pcs. garlic cloves;
- ¼ tsp. coriander;
- ¼ tsp. ground chili pepper.
Preparation:
- Pour refined olive oil into a bowl.
- Add ground coriander and red chilli. Mix everything thoroughly.
- Grind the garlic cloves under a press, and squeeze the juice out of the lemon.
- Add these ingredients to the refined oil and stir.
- The sauce is ready. It can be used as a marinade before baking fish fillets.
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 until needed under the lid, 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 pan 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 place 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.
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 mold 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 high-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 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.
