Mackerel in sour cream, baked in the oven. Mackerel in sour cream sauce Mackerel in sour cream sauce

I bring to your attention a simple recipe for baked fish in the oven. Mackerel in sour cream is very tender and juicy, with a delicate creamy aroma. It is perfect as a main dish for a family dinner. It will not take you much time and effort to cook, the main thing is to cut the fish, salt, pepper, sprinkle with lemon, grease with sour cream and you can send it to bake in the oven. While the oven is doing its job, you can do other things.

Ingredients

To cook mackerel in sour cream baked in the oven, you will need:
mackerel - 1 pc.;
salt - to taste;
ground black pepper - to taste;
lemon juice - 0.5-1 tsp;
sour cream - 1 tbsp. l.

Cooking steps

Prepare food.

Lubricate the mackerel carcass with sour cream inside and out.

Transfer the fish to a baking sheet lined with parchment.

Bake mackerel in sour cream in a preheated oven at 180 degrees for 40-50 minutes.

Juicy, tender, fragrant mackerel, baked in sour cream in the oven, will perfectly complement the side dish of mashed potatoes or rice. The fish is delicious both hot and cold. Pairs well with herbs and fresh vegetables. With a balanced diet, mackerel is an indispensable source of vitamins and useful substances. Be sure to include it in your diet!

Today, fish is at the center of the culinary narrative. Yes, not one, but with onion-carrot roast and sour cream sauce. A completely ordinary, I would even say modest, set of ingredients and a well-known cooking algorithm. But how tasty it is! Almost all known edible fish species can be cooked in this way - even delicacy salmon, even carp caught in the nearest river. In any case, fish stewed in sour cream with onions and carrots comes out very juicy, tender, and goes well with any side dish.

I was originally going to cook sole fillet. But it turned out that apart from two carcasses of fresh-frozen herring, there was nothing else in the freezer. Of course, I had to tinker with the bones, but my husband did not guess until the last that he was eating an ordinary herring. Absolutely no peculiar smell! It was easily disguised with the most affordable spices.

I described 2 ways to stew a dish - with and without roasting. Choose what suits you best based on your eating habits.

Required products:

How to cook fish stewed in sour cream with onions and carrots:

It is not recommended to use ready-made fillets, because usually good quality it is no different. Ideal if you have fresh fish. I advise you to take frozen carcasses only with the head. By its condition, it is easy to determine how fresh the product is, whether it has been re-frozen. It is better to defrost at a temperature slightly above zero - about 4-6 degrees. For example, in the main section of the refrigerator. More fast way- defrosting in cold water with the addition of salt. Cut the defrosted fish into fillets. If there are few bones, you can simply remove the spine. Cut the fish flesh into portions.
A slow cooker, a regular frying pan or a pan with a thick bottom and non-stick coating is suitable for cooking. The cooking technique will be identical. Before stewing, I most often fry foods with the addition of a small amount of oil. Roasting can not be used, then it will come out diet option. Wipe the sliced ​​fish dry with paper towels. Roll in flour for frying. Or skip this step if you don't eat fried foods.
Fry the pieces in small batches. vegetable oil. Pat each finished batch with paper towels to get rid of excess oil.
Put the fried fillet in a separate bowl. Dice the onion. Coarsely grate the carrots or cut into thin strips. Saute the onion in the remaining oil until translucent. Then put in the carrots. Stir. Cook, stirring, until vegetables are soft. Send the fish to the fried carrots with onions. Salt. Stir gently. Add some water or broth (vegetable, fish). Simmer under a closed lid, over low heat, 4-6 minutes. When cooking in a slow cooker, select the "Extinguishing" mode. Cooking time is the same.
Add chopped garlic, pepper to sour cream. Stir the sauce.

Quick to prepare and delicious pan-fried mackerel is the perfect option for everyday lunch or dinner. This fish does not contain small bones, so it can be included in the children's diet. Mackerel fried in oil turns out to be rather dry, so it is better to cook it with onions, vegetables, potatoes.

This is a basic recipe that can be prepared in a few minutes. delicious fish to the main garnish.

Thanks to this recipe, you can cook very quickly delicious fried fish for the main side dish.

Required:

• 1 medium mackerel;
• 2 eggs;
• 60 g wheat flour;
• salt to taste;
• herbs optional;
• sunflower oil for frying.

Cooking technology.

1. The fish is processed: the head, upper and lower fins, tail are cut off, the insides are cleaned from the abdomen, the carcass is washed.
2. Mackerel must be dried with a paper towel, otherwise it will not fry.
3. With a sharpened knife, cut the fish into medium pieces.
4. Sprinkle each slice with seasonings.
5. Eggs are shaken with salt.
6. Flour is poured onto a saucer.
7. Heat up a frying pan with oil.
8. Chunks of fish are alternately dipped in an egg, then in flour on both sides and spread in hot oil.
9. Mackerel is cooked over medium heat, frying on each side until golden brown.
10. Ready pieces of fish are placed on paper napkins to absorb unnecessary fat.

Tip: so that during the frying process there is no unpleasant fishy smell, pieces of raw mackerel should be sprinkled with lemon juice and left for 5 minutes.

How to cook with onions?

Fish fried with onions is more appetizing and juicy.

List of ingredients:

• 2 freshly frozen mackerels;
• 50 g flour;
• 2 large onions;
• 2 g black ground pepper;
• salt to taste;
• 60 ml vegetable oil.

Step by step recipe.

1. A bag of fish is lowered into cold water for quick defrosting.
2. Mackerel is cut, gutted, washed thoroughly under a tap.
3. The carcasses are cut into portioned pieces, put in a cup, salted, peppered and left out of the refrigerator for an hour. Thanks to this technique, the fish during the frying process will not fall apart and will not stick to the pan.
4. Well calcined oil (40 ml).
5. The prepared pieces are rolled in flour and sent to the pan. Fry over low heat on both sides.
6. Ready mackerel is transferred to a dish.
7. The onions are cut arbitrarily (not too finely), fried in the remaining oil, spread on the fish.
8. Cooked mackerel in a pan with onions is perfect with mashed potatoes.

Mackerel in batter

The fish prepared according to this recipe is especially juicy and tender.

Mackerel fried in batter is a simple dish that lovers of fish delicacies will appreciate.

You will need:

• 1 mackerel;
• 1 large egg;
• 60 g low-fat sour cream;
• 80 g flour;
• salt;
• seasonings for fish;
• frying oil.

Stages of preparation.

1. The fish is milled: the fins, head, tail are cut off, the entrails and the ridge with costal bones are removed.
2. The carcass is divided into 2 halves, each cut into pieces.
3. Eggs are salted, peppered, beaten with a whisk.
4. Add sour cream and stir again.
5. Without ceasing to interfere, gradually fall asleep flour.
6. Oil is heated in a frying pan.
7. Mackerel dipped in batter and fried for 3 minutes on each side.
8. Fried mackerel in batter goes well with vegetable salads and herbs.

With added vegetables

Mackerel with vegetables is a ready-made dish with a side dish for lunch or dinner.

Required components:

• 1 small fish;
• 1 carrot;
• 1 onion;
• 5 g of tomato paste;
• 100 ml of drinking water;
• 3 g of sugar and salt;
• 50 g white flour;
• black pepper optional
• frying oil.

Cooking steps.

1. Mackerel is cut, freed from bones, cut into small pieces.
2. Each portion is peppered, salted, breaded in flour and fried in boiling oil until golden.
3. Carrots are rubbed on a coarse grater, onions are chopped into cubes.
4. Vegetables are fried in oil for 3 minutes, then water, tomato paste, sugar are added and cooked for another 7 minutes.
5. Before serving, fish pieces are covered with vegetable gravy.

Cooking in marinade with soy sauce

The marinade allows you to mask the specific smell of mackerel and make the fish dish even tastier.

mackerel in soy sauce This is a delicious and tender dish.

Required:

• 1 large mackerel;
• 20 g mayonnaise;
• 30 ml soy sauce;
• 5 g mustard;
• a pinch of a mixture of spices: coriander, paprika, white pepper, basil;
• frying oil.

Stages of preparation.

1. The fish is cleaned of excess parts, viscera, bones.
2. Soy sauce is mixed with mustard, mayonnaise, a mixture of seasonings.
3. Slices are dipped into the prepared marinade fish fillet. Leave for 50 minutes.
4. Pickled mackerel is fried in hot oil for 6 minutes (on one side and the other).

Fried mackerel fillet

The fish in this way is prepared quickly from the minimum amount of products and it turns out to be unusually tasty with a delicious golden brown crust.

Components:

• 350 g mackerel fillet;
• 30 g flour;
• 3 g salt;
• 30 ml sunflower oil.

Cooking technology.

1. The fish fillet is washed and cut.
2. The product is salted and left at room temperature for half an hour.
3. Each piece is breaded in flour and fried in oil until golden brown on each side.
Required products:

• 2 fish;
• 100 g butter;
• 30 ml of wine vinegar;
• 15 g of granulated sugar;
• 5 potatoes;
• 1 onion;
• 40 g flour;
• 300 ml of water;
• dried basil.

Cooking method.

1. In fish, the head, fins, and tail are separated. Take out the bones.
2. Prepare a solution of water, vinegar and sugar and place the fillet in it for 30 minutes.
3. Potatoes are cut into thin slices, fried in butter until semi-soft.
4. Chopped onions.
5. Mackerel soaked in vinegar is cut into pieces, each is rolled in flour, sprinkled with basil.
6. Fish and onions are added to the potatoes and fried for 10 minutes, stirring several times.

As a side dish for fried mackerel, cereals, pasta, mashed potatoes. You can supplement the dish with fresh vegetables, sprigs of greens, lettuce.

I can’t say that I have fully returned to blogging, there is still a lot to be done, and for some reason there is so little time in the day)). But I already have a normal Internet). So while there is a free minute, the children are sleeping, and finally no one turns on the puncher from above, keep the mackerel. Very tasty mackerel. I'm not really a big fan of this fish, except in salted form. But here it is certainly beautiful, especially straight from the pan.

Thanks for the recipe ranja .

2-3 mackerels
1 tbsp butter
250 ml sour cream
Dill - a lot (I have frozen)
salt and pepper to taste

Defrost mackerel, clean and cut into fillets. I cut immediately into portioned pieces, although this is probably wrong. Melt the butter in a pan, pepper and salt the mackerel fillet, fry in a pan for 2-3 minutes on each side. Take the fish to a plate.

Put sour cream and finely chopped dill (a lot of dill!) into the pan, mix and heat together until it starts to gurgle. Salt. Return fish to skillet and heat for another minute. You can eat!

From myself I can say that it was terribly tasty for me to eat right from the pan, without any side dishes there. If you want, you can boil potatoes. Half of the taste here is in the sauce, so I recommend not to regret it. It is prepared very quickly, I managed everything in half an hour, including cutting the fish.

Bon appetit!

Mackerel, when baked in the oven, has a specific smell that not everyone likes. Sour cream sauce with fragrant Provence herbs and dill will relieve mackerel from this smell.

Sour cream sauce is very versatile, it goes well with both meat and fish. Plus, it's great for testing. If thin yeast dough cakes are smeared with sour cream sauce and baked in the oven, it will turn out very tasty. To taste, the cakes will slightly resemble khachapuri.

Recipe Information

Cuisine: Russian.

Cooking method: in the oven .

Total cooking time: 55 min.

Servings: 3-6 .

Ingredients:

• fresh-frozen mackerel (whole) - 3 pcs. (1 kg 100 g)

for sour cream sauce:

• flour - 2 tbsp. l.
• butter - 80 g
• milk 2.5% - 800 ml
• sour cream - 250 - 300 g
• ground white pepper- 1/2 tsp
• salt - 1/2 tsp.
• Provence herbs - 1/2 tsp

Recipe

1. 
   To start preparing sour cream sauce, you first need to calcine 2 tbsp in a dry frying pan. l. flour. When the flour is calcined, add 80 g of butter to the pan. Mix flour with butter. Flour and butter will not mix evenly, lumps will inevitably form.
2. Now you need to gradually pour milk into the pan. To start, pour in about 200 ml.
3. 
   Take a wide, flat silicone spoon or silicone whisk (so as not to damage the non-stick coating of the pan) and stir the flour and milk vigorously to break up any lumps.
4. 
   Add all the remaining milk (600 ml), mix well, heat the sauce and bring to a boil, salt (1/2 tsp) and pepper (1/2 tsp).
5. 
   Add sour cream (250-300 g) to the sauce, mix, bring to a boil again.
6. 
   Season the sour cream sauce with Provence herbs.
   Tip: If you don't have a ready-made herbes de Provence mix, mix rosemary, basil, thyme, marjoram, oregano, mint, and sage. If one or more components are missing, you can limit yourself to one rosemary, because it is he who gives the unique flavor of the Provence seasoning.
7. 
   It remains to make the final touch in the preparation of sour cream sauce. Sprinkle generously with finely chopped dill.
   Tip: If fresh dill is not available, use frozen dill. palatability And it doesn't smell like fresh.
8. 
   Sour cream sauce is ready, now you need to prepare the mackerel for baking. This fish is good because it has fairly large bones and therefore it is convenient to eat. It is not at all necessary to make transverse incisions on her body so that the bones soften during baking, as in the preparation of crucian carp. It is enough to open the belly of the mackerel, remove the insides, cut off the head and rinse thoroughly inside and out.
9. 
   Rub the mackerel carcasses with salt inside and out, put in a saucepan or baking dish.
10. 
    Pour the sour cream sauce over the mackerel, the sauce should completely cover the fish.
11. 
    Bake mackerel in sour cream sauce at 180 degrees for 35-40 minutes. until an appetizing crust is formed. Sour cream sauce under the crust will remain the same thick and fragrant.
12. Serve whole mackerel with dill and vegetable salad.