Fish in sour cream with onions

We prepare all the ingredients for cooking the most delicate fish in sour cream sauce.
Thoroughly wash the pike carcass under running water to remove a thin layer of mucus. Pour boiling water over the pike and clean it with a sharp knife from the husk, holding the fish by the tail and removing the husk in the direction from the tail to the head. With scissors, we remove the fins, cut the cartilage, which is located next to the head, and make an incision along the abdomen. We remove all the insides from the peritoneum, trying not to damage the gall sac. Thoroughly wash the pike inside and out, removing blood clots and films.
We transfer the cleaned pike to a clean board, cut off the head and tail. Along the ridge, we carefully make an incision and carefully cut off the loin, freeing the meat from the rib bones. You should get 2 pieces of fillet on the skin. Using tweezers or forceps, we remove the remaining bones in the fillet. We put the first pike fillet with the meat up and with a sharp knife carefully cut off the skin. We do the same procedure with the second part of the fillet.
Peeled pike fillet cut into small pieces.
Peel the onion from the husk, rinse and cut into half rings. Lightly fry it in vegetable oil.
Add pieces of fish fillet to the frying pan to the fried onion and fry them for 2-3 minutes on each side.
At the final stage, add sour cream to the pan and simmer the fish for another 15-20 minutes over medium heat.
Put the finished pieces of pike fillet on a plate and sprinkle with chopped herbs.


It is best to serve such a fish with an airy creamy puree. Rice or buckwheat will also be a good side dish, especially if these cereals are also poured with sauce from under stewed pike.
The fat content of sour cream can be chosen based on your preferences. Those who adhere to proper nutrition can choose sour cream 10-15%, for the rest I recommend using sour cream with a fat content of 20%. With such sour cream, the sauce will turn out to be more creamy.