Composition / ingredients
Step-by-step cooking
Step 1:
How to bake fish in cream in the oven? Prepare the necessary products. Any fish will do: fillet or steak. Chilled fish is preferable - it is much healthier than frozen. If you only have frozen fish, be sure to defrost it properly. Immediately after the freezer, place the fish in the refrigerator for 8-10 hours and only then completely defrost it at room temperature. Take cream of any fat content, but it tastes better than 23%.
Step 2:
Wash the fish, dry it. If necessary, remove the fins and bones. If you have a fish steak, you can cut it in half. If you have a fish fillet, cut it into medium-sized pieces. It is better to leave the skin on the fish fillet - otherwise the pieces will not keep their shape and will turn into porridge when baking.
Step 3:
To bake the dish, we will need a heat-resistant mold with medium-sized sides. Put the fish in the mold. If you have fillet pieces on the skin, then place them skin down. At this stage, you can add some favorite seasonings to the fish: perhaps ground pepper will be enough for you, or perhaps you want to sprinkle the fish with dried Provencal herbs or thyme.
Step 4:
Add a little salt to the cream. You can use cream and a lower percentage of fat content, or even milk.
Step 5:
Add a crushed garlic clove to the cream. I passed it through the press, but you can also grate it or pass it through the press. In the absence of fresh garlic, it is quite possible to replace it with garlic powder - put half a teaspoon.
Step 6:
Grate the cheese and add it to the cream. Cheese can be absolutely anything: hard, semi-hard, mozzarella and cheese with mold are also suitable.
Step 7:
Pour the cream sauce over the fish. You can put a sprig of fresh thyme or rosemary, or any other fresh herbs for flavor. Bake in a preheated oven at 180 degrees for about 30 minutes. You can cover the form with foil for the first 15 minutes.
Step 8:
The fish is tender and juicy, serve immediately hot. Enjoy your meal!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Pink salmon fillet - 133 kcal/100g
