My fish. A hot fish dish
Description
The dish is prepared without unnecessary complications. You can use the cheapest fish for cooking—pollock, cod, or hake. The finished dish can be served at the table.
Instructions
- 1
Step 1
Clean the fish, wash it, and dry it. Then cut it into pieces—one piece per serving. If desired, you don't need to fillet the fish; you can leave it with bones, as the bones will soften during cooking. Peel the onion and slice it into half-rings. Peel the carrot and coarsely grate it.
- 2
Step 2
Prepare a frying pan and place it on the stove. Heat vegetable oil in the pan. Season the fish with salt and ground pepper (do not overdo it), then coat it with flour. Now lay the fish in a single layer in the pan. Sprinkle onion over the fish, then add carrots on top of the onion.
- 3
Step 3
Pour half a glass of warm water, cover the pan with a lid, and simmer for seven minutes. Now add the sour cream and cover the pan again. Reduce the heat so that the liquid does not boil, but barely bubbles. Let the fish simmer under the lid for about forty minutes. Five minutes before the end of cooking, add bay leaf to the hot fish dish.
- 4
Step 4
After this, remove the fish from the stove, and your aromatic fish hot dish is ready. Serve it with stewed vegetables or buckwheat as a side dish.