Baltic bream, stewed
8 servings
210 minutes
Baltic bream slow-baked in the oven is a true gem of European cuisine that embodies the best traditions of preparing river fish. Its secret lies in the slow cooking process that transforms even the most bony fish into a tender delicacy. Fried pieces of bream coated with a fragrant mixture of sour cream, mayonnaise, and fresh dill are baked in the oven for three hours, during which their texture becomes remarkably soft. The fish bones practically dissolve, leaving only a rich flavor and pleasant creamy consistency. This recipe symbolizes patience and skill; it is perfect for a cozy family dinner or festive gathering where flavor unfolds in every bite. It is served hot with light side dishes that complement the creamy depth of the dish.
1
We turn on the oven to 150 degrees Celsius.
2
We carefully clean the bream, gut them, and cut into portion-sized pieces, about 4 parts each.
- Sea bream: 2 pieces
3
Wash the pieces, dry them with a towel, and place them on the board.
4
We salt, sprinkle with seasoning, flip, salt again, and sprinkle with seasoning. In my opinion, it's not very difficult, but meditative.
- Coarse salt: to taste
- Seasoning for fish: to taste
5
We put the pan on high heat.
6
We coat each piece of fish in flour.
- Wheat flour: to taste
7
Fry the fish in vegetable oil until a tasty crust forms on each side. Deep frying is not important. The color is what matters.
- Vegetable oil: to taste
8
Grease a deep baking tray with vegetable oil and place the fried fish in it.
- Vegetable oil: to taste
9
In a bowl, mix sour cream, mayonnaise, and dill. If it's too thick, dilute with water.
- Sour cream: 150 g
- Mayonnaise: 350 g
- Dill: to taste
10
Pour the fish with the prepared mixture, cover it with kraft paper, and place it in the oven to simmer for THREE hours.
11
In 3 hours, all the pin bones in the fish will dissolve, and you will enjoy the delicacy without feeling discomfort after removing the spine.