Hake stewed in sour cream
4 servings
39 minutes
Hake stewed in sour cream is a true embodiment of home comfort and traditional Russian cuisine. A dish with deep roots, it emerged from the desire to create a tasty and hearty treat from accessible ingredients. The tender, juicy fish fillet, lightly fried to a golden crust, acquires a special aroma thanks to the sour cream that turns into a soft, enveloping sauce during stewing. The light spiciness of white and black pepper adds harmonious sharpness to the dish, while onion contributes sweetness and richness of flavor. Hake in sour cream is served hot, garnished with fresh parsley, perfectly paired with mashed potatoes or buckwheat porridge. This dish embodies home cooking, simplicity of preparation, and richness of flavors, creating an atmosphere of a warm family dinner.
1
Defrost the fish.
- Hake: 1 kg
2
Clean from scales, cut off the fins.
- Hake: 1 kg
3
Cut each fish into 3-4 pieces.
- Hake: 1 kg
4
Fry on both sides for 1-2 minutes over high heat.
- Hake: 1 kg
- Vegetable oil: 30 ml
5
Slice the onion into thin half-rings.
- Onion: 2 heads
6
Add onion to the fish.
- Onion: 2 heads
7
Add sour cream, stir, and reduce the heat to minimum.
- Sour cream: 100 g
8
To salt.
- Salt: to taste
9
Add ground white pepper.
- Ground white pepper: to taste
10
Add a pepper mix to taste.
- Mixed peppercorns (four peppers): to taste
11
Simmer covered for 10 minutes.
12
Serve garnished with parsley.
- Parsley: to taste
