Bream in sour cream: how to cook in the oven and in a pan, a recipe for baked in foil with onions and in Moscow * Beautification

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Cooking delicious fish is not at all difficult, and the bream baked in sour cream sauce looks very festive. Try to make this versatile and healthy dish with a golden crust in various variations, the step-by-step recipes of which are given below.

Selection and preparation of ingredients

When choosing sour cream, give preference to natural rustic, thick or proven brands with a high percentage of fat content. For baking, choose a large carcass weighing 1 kg or more. If you are lucky enough to bring one from fishing, freshness is guaranteed.

Did you know? Archaeologists have found the oldest fishing hook — he is 42 thousand years old!

But when buying, you should pay attention to the following signs of quality fish:

lack of withered or sticky scales;
carcass without deformation, cuts, bruising;
eyes are slightly bulged, moist, without a cloudy film;
pleasant river smell without extraneous notes;
the correct form without inversion of the tail, which appear during repeated freezing.

To prepare for baking, clean the fish.

Important! Not gutted fish can not be stored in the refrigerator for more than a day! A cleaned, freed from the insides of the bream will not deteriorate until 48 hours, if you keep it in the cold in a closed container.

For this:

Rinse the fish well from mucus.
Remove the sharp dorsal fin to avoid injury when cleaning.
Remove the tight-fitting scales from the tail to the head.
Make a longitudinal incision on the belly, through which remove the insides, and then rinse it thoroughly.
Cut off all the fins.
If you plan to bake with your head, first remove the eyes and gills.
Make a few transverse incisions of the pulp to the spine on each side. So the bream is better saturated with sauce and the aroma of herbs.
When baking fillet, cut off the head and divide the carcass into large pieces.

Recipes for making bream in sour cream

Baked river fish is low in calories, so it fits perfectly in the menu for the most stringent diets. Sour cream completely soaks delicate meat, making it tasty and juicy. Vegetable filling will make the dish saturated, but will not make it heavier. Thinly chopped tomatoes, chopped bell pepper, olives can be added to the filling.

Did you know? Lipstick manufacturers are actively using for shine it contains fish scale components.

And the fish cooked in Moscow will be decorated with mushrooms and a potato garnish, turning an ordinary bream into a good treat. The only significant drawback of the bream is a large number of small and sharp bones. Heat treatment in the oven will make them invisible, softening the stiffness.

Oven and Dill Cooking

3 45 minutes

parsley and dill
1 bunch
ground black pepper
taste
seasoning for fish
0.5 tsp
ground coriander
0.5 tsp

Nutritional value per 100 g:

Mix 1 tsp. salt with spices in a separate container. Add black ground pepper and mix again.
Rub the resulting mixture with the outer and inner parts of the fish and leave for 15 minutes. infuse at room temperature.
Cut the peeled onions in half rings and fold them into a deep bowl.
Cut the greens and mix with the onion - the filling for the bream is ready.
After covering the baking sheet with foil, lay the carcasses on it.
Start the inside of the fish with a spoon, you can add onions with herbs under the gills. Do not spare the filling, the greater its quantity, the juicier and more aromatic the bream turns out.
To remove a specific smell and add piquancy to the dish, the carcasses should be watered with lemon on top.
Add a pinch of salt and pepper to sour cream, mix well, then grease the fish with this sauce. Sour cream will give a creamy flavor and create a golden crisp.
Preheat the oven to 180 ° C. Place the pan in the oven for 30–35 minutes.
Transfer the finished fish to a serving dish, garnish with sprigs of greens, lemon slices, pomegranate seeds and serve to the table.

Baked in the oven

4 45 minutes

ground pepper mixture
taste

Nutritional value per 100 g:

Rinse the prepared fish. Rub the carcass with salt on all sides. Make equidistant deep cuts with a sharp knife across the carcass on the sides.
Cut the lemon into thin rings, and place a slice in each cut. Peel the onions and cut into half rings.
Grind herbs and combine with onions.
Place the bream in the baking dish and stuff the abdomen with this mixture. Sprinkle the fish with olive oil and pepper it.
Beat the mustard with sour cream and thoroughly coat the fish with this sauce. Salt to taste. Place the mold in an oven preheated to 180 ° C.
After 5 minutes cover the mold tightly with foil. Leave to cook in the oven for another 20 minutes.
Remove the foil and continue cooking for another 10-15 minutes until a crisp appears.
Serve the baked dish on a large dish, replacing the lemon slices with fresh ones. Chop the chilli and garnish with finely chopped green onions, dill sprigs, pomegranate seeds. Now the bream is ready to become a table decoration.

Video recipe

Important! To prevent the fish from falling apart when frying, chop and salt it 15 minutes before cooking.

With potato

6 1 hour 30 minutes

boiled champignons
100 g
mix of italian herbs
1 tsp
ground black pepper
taste

Nutritional value per 100 g:

Wash and boil the jacket potatoes in their skins. Cut the tubers into circles.
Boil the champignons lightly, remove from the water and let cool.
Boil hard-boiled eggs, and then peel the eggshell.
Free the onions from the husks, cut them into rings.
Squash the mushrooms in a pan with butter, add onions for sautéing in them.
Cut the prepared fish in large pieces.
Add olive oil to the pan for frying and lightly fry portioned fish pieces, before chopping them in flour.
Place the fish in the center of the deep pan, place the potato slices around, laying them in the form of scales.
Cover the fish with onion rings with mushrooms and slices of boiled eggs.
Mix sour cream with salt, spices, add 1 tbsp. a spoonful of olive oil and pour the resulting products in a baking pan with the resulting sauce.
Sprinkle grated cheese on top of the dish.
Preheat the oven to 180 ° C and send the bream to bake for 1 hour.
Serving bream in Moscow is better with vegetable salad, and before serving fish can be decorated with greens and slightly sprinkled with a few drops of lemon juice.

Important! Lemon juice is added to the dish just before serving at the very end of cooking, if potato is present among the ingredients, otherwise it will harden in an acidic environment.

Unsurpassed taste of the bream baked with vegetables and greens will be appreciated by your relatives. The simplicity of cooking in the oven, the appetizing look and the aroma make this way of baking fish popular on weekdays and holidays.

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