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.
Calories469kcal
Proteins41.8grams
Fats26grams
Carbohydrates10grams
Smelt
500
g
Single cream 10% fat
130
ml
Dry white wine
100
ml
Onion
1
head
Butter
20
g
Parsley
2
sprig
Salt
to taste
Ground black pepper
to taste
1
Wash and then gut the smelt if it is large.
- Smelt: 500 g
2
Finely chop the onion and sauté in butter until translucent.
- Onion: 1 head
- Butter: 20 g
3
Add the smelt to the onion and fry for about a minute on each side.
- Smelt: 500 g
4
Pour wine into the pan, bring it to a boil, and simmer the fish for another 30 seconds.
- Dry white wine: 100 ml
5
Heat the cream separately to about 50 degrees.
- Single cream 10% fat: 130 ml
6
Mix warm cream with salt and pepper and add to the smelt.
- Single cream 10% fat: 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.
- Parsley: 2 sprigs
