Composition / ingredients
Step-by-step cooking
Step 1:
How to bake pike perch fillet in sour cream? Prepare the necessary ingredients for this. The ideal option would be to take a ready-made pike perch fillet. If you have a whole fish, then it needs to be cleaned - remove the head, fins and gut it, removing the spine and ribs. Choose sour cream of the highest fat content so that it does not, subsequently, drain from the fish.
Step 2:
Cut the fish into portions, add a little salt and sprinkle with spices. Rub a little spices into the fish and leave it to lie down for a while in this form.
Step 3:
Peel the onion and rinse in cold water. Cut the onion into pieces and fry for 2-3 minutes with the addition of a small amount of vegetable oil. During frying, the onion will become transparent in color. Do not forget to mix it so that it does not burn.
Step 4:
I will use a ceramic mold for baking. Put the fried onion in the mold and distribute it evenly over the entire surface.
Step 5:
Place the prepared fish skin up on a pillow of fried onions.
Step 6:
Brush the surface of the fish liberally with sour cream. Place the fish pan in the oven, preheated to 190 degrees, for 30-40 minutes.
Step 7:
While the pike perch is baking, prepare the cheese. Grate it on a fine grater.
Step 8:
10-15 minutes before the end of baking, remove the mold from the oven, sprinkle the fish with grated cheese and put it back in the oven.
Step 9:
During this time, the cheese will have time to completely melt. If you keep it in the oven a little longer, it will also brown. Remove the baked pike perch fillet from the oven and transfer to a plate.
Step 10:
Bon appetit!
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 about the features of ovens !
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 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
- Uglichsky 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
