Canned fish in sour cream with potatoes
4 servings
35 minutes
Canned fish in sour cream with potatoes is an amazing combination of simplicity and rich flavor. This recipe recalls traditional Chinese methods of cooking fish, where delicate and aromatic sauces are used. The blend of soft, juicy canned fish with fried potato slices creates a harmony of textures. White mushrooms and boiled eggs add depth to the flavor, while the sour cream sauce makes the dish tender and creamy. Baked under a layer of melted cheese, it acquires an appetizing crust, and fresh herbs give it a touch of freshness. This dish is perfect for a cozy family dinner, especially on cool evenings when you crave something nourishing and warming.
1
Take natural (in its own juice) fish canned food, remove the fish from the can, cut it into pieces, and place it in a frying pan.
- Canned fish: 350 g
2
Place slices of fried potatoes around the fish. You can put slices of boiled eggs and fried white mushrooms on the pieces of fish.
- Potato: 800 g
- Chicken egg: 2 pieces
- Porcini mushrooms: 200 g
3
Pour the sauce prepared as follows on top: heat sour cream with fish juice, and when it boils, add flour mixed with a teaspoon of oil. Let it boil for 1-2 minutes, stirring, and add salt.
- Sour cream: 7 tablespoons
- Wheat flour: 1 teaspoon
- Sunflower oil: 3 tablespoons
4
Sprinkle the fish covered with sauce with grated cheese, drizzle with oil, and bake in the oven for 10-15 minutes.
- Cheese: 30 g
- Sunflower oil: 3 tablespoons
5
When serving on the table, sprinkle the fish with finely chopped parsley. Serve cucumbers with the fish.
