Fish stewed in milk

Hake fillets in milk Fish in milk - a family recipe, which was once cooked great-grandmother. At my ancestors-Volzhans it was a festive dish from a river fish, more often from a pike perch. When my parents moved, river fish became a rarity for them, but the shelves were filled with hake, and my mother began to cook sea fish like that. Now all my friends use this recipe and my family loves it. Fish can be taken any inexpensive, a good fish is obtained, which is dryish at usual roasting. In milk it is possible to prepare both usual fish carcasses, and fillets. I often use hake, cod, pollock or blue whiting in the established traditions. One more thing: a lot of onions are added to the milk. Reusably tested - even those who categorically do not tolerate boiled onions, in this dish they gladly eat it, but if you do not want to see the onions, then it makes sense to grind the sauce with a blender.

Hake fillets in milk Fish in milk - a family recipe, which was once cooked great-grandmother. At my ancestors-Volzhans it was a festive dish from a river fish, more often from a pike perch. When my parents moved, river fish became a rarity for them, but the shelves were filled with hake, and my mother began to cook sea fish like that. Now all my friends use this recipe and my family loves it. Fish can be taken any inexpensive, a good fish is obtained, which is dryish at usual roasting. In milk it is possible to prepare both usual fish carcasses, and fillets. I often use hake, cod, pollock or blue whiting in the established traditions. One more thing: a lot of onions are added to the milk. Reusably tested - even those who categorically do not tolerate boiled onions, in this dish they gladly eat it, but if you do not want to see the onions, then it makes sense to grind the sauce with a blender.

Ingredients:

• Hake fillet 800g
• Milk 400 ml
• Onions 1 pc.
• Salt 10 g
• Wheat flour 2 tbsp. l.
• Sunflower refined sunflower oil 2 tbsp. l.

Instructions

• Step 1 Prepare all the necessary ingredients: fish, milk, onions, as well as sunflower oil for frying and flour for breading.
• Step 2 We will wash the fish and clean it. In this situation, I used fillets, which only need to be thawed, rinsed with clean water, cut into pieces and hardened to salt. Pepper is not used in this dish.
• Step 3 We pan the pieces in flour.
• Step 4 Put the fish in hot sunflower oil and fry from one side to a ruddy crust.
• Step 5 Cut the onions in small pieces.
• Step 6 Turn the fish crusty up and fill all the empty seats with chopped onions.
• Step 7 Fill the fish with milk. Milk must be so much that it reaches the top of the fish. It is not necessary to add salt, if the fish was initially salted, the extra salt will go to the milk sauce. Give the milk to boil, reduce the heat and cover the pan with a lid. We leave the fish to stew in milk on a small fire.
• Step 8 Finish the stew, when the milk thickens to the state of the sauce, and the onion will almost dissolve in the milk. When serving the fish, pour the sauce in which it is stewed. On a side dish to such a fish is best suited for mashed potatoes.