ReceptnaptárPike-perch in sour cream (sudak v smetane)
Pike-perch in sour cream is a classic of Russian riverside cooking. The soft white flesh is flavoured by sour cream and onion. Simple yet festive, especially with potatoes.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Cut the fish into portions, season and sprinkle with lemon juice.
- Dredge in flour and fry in oil for 2-3 minutes per side until coloured.
- Slice the onion and place it on the fish.
- Mix the sour cream with salt and pepper and pour over.
- Bake at 180 °C for 20 minutes until the fish is cooked and the sour cream golden.
- Serve with dill and boiled potatoes.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Fry the fish first so it holds together under the sour cream.
- Use full-fat sour cream; low-fat can split.
- Pike or trout also work.
Frequently asked questions
Can cod replace it?
Yes, any firm white fish works.
How long does it keep?
1 day in the fridge.
Similar recipes
- Pike-Perch with Potatoes · Hungarian
- Pike-Perch with Anchovy · Hungarian
- Jellied fish (zalivnoye iz ryby) · Russian
- Pike-Perch Roasted in Butter · Hungarian
- Pike-Perch Chambord Style · Hungarian
- Baked salmon with sour cream and dill sauce · Russian
More russian ideas
- Crucian carp in sour cream (karasi v smetane)
- Pan-fried herring in flour (zharenaya selyodka)
- Rasstegai (open fish pies)
- Whole stuffed fish (farshirovannaya ryba)
- Fish baked under mayonnaise (zapechyonnaya ryba pod mayonezom)
- Seledka pod shuboy (herring under a fur coat)
- Ukha (Russian fish soup)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings