Smelt in cream sauce

Name: Smelt in cream sauce
Total time: 30 min
Yield: 2
Ingredients: Smelt 500 g; Single cream 10% fat 130 ml; Dry white wine 100 ml; Onion 1 head; Butter 20 g; Parsley 2 sprig; Salt 0 to taste; Ground black pepper 0 to taste

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

CaloriesProteinsFatsCarbohydrates

469

kcal

41.8g

grams

26g

grams

10g

grams

Ingredients

2servings

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

Cooking steps

1
Wash and then gut the smelt if it is large.
Required ingredients:
1. Smelt: 500 g

2
Finely chop the onion and sauté in butter until translucent.
Required ingredients:
1. Onion: 1 head
2. Butter: 20 g

3
Add the smelt to the onion and fry for about a minute on each side.
Required ingredients:
1. Smelt: 500 g

4
Pour wine into the pan, bring it to a boil, and simmer the fish for another 30 seconds.
Required ingredients:
1. Dry white wine: 100 ml

5
Heat the cream separately to about 50 degrees.
Required ingredients:
1. Single cream 10% fat: 130 ml

6
Mix warm cream with salt and pepper and add to the smelt.
Required ingredients:
1. Single cream 10% fat: 130 ml
2. Salt: to taste
3. 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:
1. Parsley: 2 sprigs

Smelt in cream sauce

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