Pike in sour cream in the oven

A quick way to cook pike in sour cream with onions!!! This recipe is suitable for those who love fish and quick recipes. This dish is ideal for cooking on weekdays, when after a long working day there is absolutely no time left for cooking delicious culinary masterpieces.

Pirko Rita

The author of the recipe

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Composition / ingredients

servings:

Pike

900

Sour cream (10%)

350

Onion

250

Salt

to taste

Ground black pepper

to taste

Vegetable oil (to taste)

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 60 % 12 g

Fats 30 % 6 g

Carbohydrates 10 % 2 g

115 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare all the ingredients for cooking fish in sour cream. Let's start the cooking process by cleaning the pike itself from the scales and getting rid of the insides by opening the belly of the fish. We will also get rid of the fins, cut them off with scissors.
Step 2:
The cleaned carcass is washed under running cold water, then with the help of paper towels we get rid of excess moisture. The whole fish is cut into portions, then these pieces are rubbed on all sides with salt and ground black pepper. We leave the fish to soak in spices for 20 minutes.
Step 3:
Peel the onion and cut it into half rings. Fry it in a frying pan until light golden brown.
Step 4:
In another frying pan, fry the pieces of fish on both sides. When the fish is fried, add the onion to the fish in the pan.
Step 5:
Next, we completely cover the fish pieces with sour cream. Bring sour cream to a boil, remove the pan from the fire, put the fish in a baking dish and bake it in the oven at 180 ° C for 10-15 minutes, or make the fire minimal, cover the pan with a lid and continue to simmer the fish for 15 minutes.
Step 6:
We sprinkle the finished fish in sour cream with onions with fresh chopped herbs.

Pike is a special fish that occupies a separate place in Russian cooking.
Therefore, when using a special fish, special tips are needed:
- it is quite difficult to remove scales from fresh pike, so to facilitate this process, you can pour boiling water over the carcass;
- pike meat, especially large fish, is very low-fat and as a result, the dish from it may turn out to be dry, so it is recommended to serve various sauces, gravies and vegetables to it;
- after cutting the pike always remain: head, tail, fins and maybe even skins (depends on which dish of this fish will be prepared). These leftovers should not be thrown away, as they can be boiled to obtain a base for sauce or soup broth from more valuable fish.
-the following spices are considered the most suitable for pike: garlic and basil or garlic, honey and mustard, basil and rosemary, fennel, bay and black pepper, bay leaf and green onion.

Summing up, I will say that the sour cream-onion gravy turned out very tasty, but the pike, as I wrote earlier, is still a special fish, it has its own special taste and it is very bony. Therefore, in the future I will use this recipe, but in preparation I will cook this dish from another white fish.