Recipe for baked fish with cream In the middle of the last century, the stocks of large fish in the Black and Azov Seas have decreased noticeably. Today, sturgeon and flounder have finally lost commercial importance, but the unpretentious bearing has, thanks to high ecological plasticity, quickly adapted to new habitats. And no matter how afraid scientists are, it perfectly tolerates temperature and salinity changes in water. We love the bearing for what it is delicious and not bony. In addition, the white meat of this fish produces an excellent ear, jellies and cutlets. Delicate meat of the direction bearing almost 20% consists of easily digestible proteins. Also, this fish contains vitamins A, D, E - irreplaceable for the human body, as well as phosphorus, which has a beneficial effect on the brain. And yet: magnesium, selenium, zinc and other essential trace elements and amino acids.
Ingredients:- Pelengas 700 g
- Cream 200 ml
- Gouda cheese 200g
- Onion 2 pcs.
- Lemon 0.5 pcs.
- Dill dry 1 tsp.
- Paprika sweet ground 0.5 tsp.
- Pepper black ground 3 pinch
- Salt 0.5 tsp.
- Step 1 For this recipe, take: sea fish, a cream of cream with 20% fat, 2 onions, hard cheese, half a lemon, spices, salt.
- Step 2 Chop the onions into half rings.
- Step 3 Fry the onions until golden.
- Step 4 In a deep bowl, pour the cream and add the spices: dried dill, paprika, black ground pepper. Stir.
- Step 5 Rinse the fish and dry with paper napkins. Take the bones out of it. Cut into pieces 3-5 centimeters in size. Place on a baking sheet. Please salt.
- Step 6 Squeeze the lemon juice onto the fish and lay the fried onions on top.
- Step 7 Fill the fish with cream. Put the baking sheet in a preheated to 180 ° C degrees oven and bake for 30 minutes.
- Step 8 Scrunch the cheese on a large grater.
- Step 9 Sprinkle the cheese with fish and bake for another 10-15 minutes. The dish should be slightly chilled.