Smelt in cream sauce

2 servings

30 minutes

Recipe from Svetlana Krotkova's book "I choose fish! A complete guide to choosing and cooking from a third-generation fisherman.

Energy value per serving

• Calories: 469
• Proteins: 41.8g
• Fats: 26g
• Carbohydrates: 10g

Ingredients

• Smelt: 500 g
• Cream 10%: 130 ml
• Dry white wine: 100 ml
• Onion: 1 head
• Butter: 20 g
• Parsley: 2 sprig
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Wash and then gut the smelt if it is large.

   Required ingredients:

   • Smelt: 500 g

2. Finely chop the onion and sauté in butter until translucent.

   Required ingredients:

   • Onion: 1 head
   • Butter: 20 g

3. Add the smelt to the onion and fry for about a minute on each side.

   Required ingredients:

   • Smelt: 500 g

4. Pour wine into the pan, bring it to a boil, and simmer the fish for another 30 seconds.

   Required ingredients:

   • Dry white wine: 100 ml

5. Heat the cream separately to about 50 degrees.

   Required ingredients:

   • Cream 10%: 130 ml

6. Mix warm cream with salt and pepper and add to the smelt.

   Required ingredients:

   • Cream 10%: 130 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Simmer for about 5 minutes or a bit longer if the fish is large.

8. Sprinkle the finished dish with finely chopped parsley and serve.

   Required ingredients:

   • Parsley: 2 sprigs