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I suggest you fry bream in rich sour cream, small portions. You won’t feel the bones at all, although bream is a bony fish. With this method of cooking, the juiciness and aroma of the fish are completely preserved and are not overloaded with spices.
– ...And I know this dish that you will lick your fingers. - I myself know all the delicious dishes. - Maybe... you, Ardalyon Borisych, know all the delicious dishes that are made in your homeland, but how can you know all the delicious dishes that are made in my homeland if you have never been to my homeland? "Little devil." Fyodor Sologub, 1905
Our chebaks travel all over Russia with “gifts”; they even go to distant Africa paired with salted lard as gifts! Is it better to salt fish anywhere than on the Don? And do you know where? Have you heard: “I’ll give you bream...”? So this is our Don answer!
Bream is a very important commercial fish on the Don Land, living in the Sea of Azov, in the Taganrog Bay, in the Tsimlyansk and Manychesky reservoirs, of which we have plenty of rivers!
Bream is a wise and cunning fish; it can live up to fifteen years, but it gets to the Don tables faster, of course. Fishermen on the Don are definitely smarter and more enterprising than the most cunning bream.
In the South, bream is boiled, fried, baked, stuffed, smoked, salted and dried. The meat of bream fish is white and fatty. They serve it for lunch as a main course, and with beer as a snack, and salted fatty bream is delicious with fried potatoes! How can a savage's taste compare to fish fed and raised in a pond by a person?
How to cook “Bream in sour cream in the oven”
Prepare your ingredients.
Clean the fish from scales, rinse, cut off the fins, dry with a paper towel, place on a baking sheet covered with baking paper, make vertical cuts on both sides. Salt and pepper the inside, place the onion, cut into rings, inside.
Salt and pepper the fish on top, cut the potatoes into thin slices and place them on the fish in the form of scales, simply place the remaining potatoes next to the fish.
Add a mixture of Italian herbs and vegetable oil to the sour cream.
Brush the sour cream mixture over the fish and potatoes. Preheat the oven to 180 degrees, bake for an hour. About 20 minutes before cooking, pour the resulting juice over the fish. To obtain a golden brown crust, you can grease it with butter.
The fish turned out incredibly appetizing and aromatic.
Serve the bream with a vegetable salad, or without it, since you already have a side dish in the form of a delicious potato crust. The fish can be sprinkled with lemon juice. Very tasty, I recommend making it!
Bream baked in the oven with sour cream
It is recommended to get acquainted with this fish using the simplest recipes: they are universal - you can always add your favorite side dish or vegetable salad, and you won’t have to search long and painfully for the necessary products in the refrigerator. Bream baked in the oven turns out very tasty if you pour sour cream on it, and add lemon and tomato for juiciness. Choose any greens - from the usual dill to aromatic rosemary: everything goes well with this fish.
Ingredients:
- large bream - 1 pc.;
- onion;
- tomatoes - 2 pcs.;
- lemon - 1/2 pcs.;
- sour cream 15% - 50 g;
- a bunch of fresh herbs;
- ground white pepper;
- salt.
Cooking method:
- Scrape the fish scales under running water and cut off the head, tail and fins. Gut the insides well and carefully rinse the carcass again.
- Rub the inside with ground white pepper and salt.
- On one side, make transverse short shallow cuts.
- Cut half a lemon into slices and then in half, and insert these pieces into the slits.
- Chop the greens, mix with a teaspoon of sour cream and place inside the bream.
- Peel the onion, chop into rings, place half on the bottom of a heat-resistant dish.
- Place the bream on top, pour sour cream over it and place the remaining onions on top of it.
- Cut the tomatoes into slices and cover the fish.
- Place the pan in the oven, preheat it to 180 degrees and bake the bream for 35 minutes.
How to bake bream in the oven with potatoes
You will need the following components:
- One and a half kilograms of bream;
- Potatoes – 2 kilograms;
- 1 bunch of parsley;
- 100 grams of mayonnaise;
- A little fish seasoning;
- Salt.
- First we prepare the fish. We clean the scales, remove the giblets, remove the fins and remove excess bones. Next, rinse with cold water and wipe with a towel;
- Then we make small cuts on it in the form of a mesh so that it is better saturated with spices. Rub it with salt and seasonings. If the seasonings already contain salt, then there is no need to use salt separately, otherwise the fish will turn out too salty. We leave it for a while so that it is soaked;
- Preparing the potatoes. We peel it, wash it and cut it into strips. Place it in a bowl, add salt, pepper and a little mayonnaise. Mix everything;
- Wash the parsley well and shake to remove all excess moisture. Next, we put the greens inside the fish and fasten it;
- The baking dish is greased with oil and the bream is laid out on it, potatoes are laid out on the sides;
- The oven is heated to 180 degrees and a baking sheet is placed there. Bake for half an hour until the crust appears red. Also, do not forget to turn the potatoes so that they are completely baked;
- Place the finished fish and potatoes on a plate and serve.
Baked bream in sour cream
Saturday was a success! Warm weather, gentle breeze, bright sun. 1 kg of strawberries and bream per 900 g. What could be tastier than cooked fish that has just been caught?
Well, maybe just the immensely beloved, adored Shashlik))) I’m a meat eater, what should I do...
So, let's go to the kitchen to cook - quickly, simply, without any problems. After spending a day outside, you don’t really want to stand at the stove for another half the night.
Ingredients:
Bream baked in the oven in foil and covered with sour cream - step-by-step recipe with photos
- Servings: 2 servings
- Cooking time: 30 minutes
Print recipe
Bream baked in the oven in foil and covered with sour cream
Lech is a very tasty fish. It becomes especially tender and aromatic when baked in the oven. If you smear sour cream on top and add your favorite spices, the dish will be worthy even of a festive table. It is better to use thick, natural sour cream, then a beautiful crust will be ensured!
How to cook whole bream in the oven?
Without cutting the carcass into pieces, and without even removing the head and tail (for greater aesthetic value), bream is cooked mainly with filling. You can put almost anything inside, but most chefs advise using grains that have been half-cooked beforehand - they will be saturated with fish oil and become very tender. If you are not interested in the side dish, just put a few slices of orange or apple into the bream.
Ingredients:12
- large bream - 1 pc.;
- garlic cloves - 2 pcs.;
- butter - 10 g;
- cream 10% - 100 ml;
- buckwheat - 50 g;
- green apple;
- salt.
Cooking method:
- Pour water over buckwheat and cook for half an hour over medium heat.
- Scrape the skin of the bream with a knife and rinse. Make a long cut along the belly and gut the insides.
- Remove the gills and fins, and remove small bones if possible.
- Rub the fish with salt and chopped garlic clove.
- Remove the skin from the apple and cut it into small cubes. Add the remaining garlic (also chopped), butter and boiled buckwheat.
- Fill the bream with this mixture, pull the edges together and secure with toothpicks.
- Place in a baking dish and fill with cream.
- Place in the oven preheated to 180 degrees and cook for 45 minutes.
Whole bream in the oven
The advantage of this recipe is its simplicity, minimal number of ingredients. Compound:
- Bream carcass;
- One onion;
- One medium-sized carrot root;
- Salt;
- Caraway;
- Lemon juice.
We recommend reading: Pike perch pie: 4 simple delicious recipes
Cut onions and carrots into rings and place on the bottom of the sleeve. Rub the fish with salt and place on top. Sprinkle with caraway seeds, sprinkle with lemon juice, and roll up the edges of the sleeve. Bake for 25-35 minutes at 180 degrees. 10 minutes before readiness, unfold the sleeve, allowing the sides to brown.
Lemon juice will add piquancy to the dish and neutralize the fishy smell.
Bream in sour cream
With this method of preparing fresh bream, the meat is tender and juicy. Compound:
- Medium size carcass;
- One onion;
- A glass of sour cream;
- Lemon;
- Salt, spices to taste.
Mix together salt, spices, lemon juice, sour cream. Marinate the fish in the resulting sauce for half an hour. Finely chop the onion, mix with the rest of the sauce, and stuff the bream with it. Grease a baking tray with vegetable oil. Place the prepared fish on it and place lemon slices on top.
You can place a side dish around - potatoes or vegetables. Cover the baking sheet with foil and make holes to allow steam to escape. Bake bream in a preheated oven at 180-200 degrees for 30-40 minutes. 5-10 minutes before the end, remove the foil and let the fish brown. Before serving, sprinkle with chopped herbs.
It is permissible to prepare a sauce based on mayonnaise. In this case, the amount of salt must be adjusted.
Bream baked in the oven with vegetables
A simple light snack with a savory flavor. To deliciously cook bream in the oven with the addition of vegetables, we will need the following ingredients:
- Medium size carcass;
- One large onion;
- One medium-sized carrot root;
- Several fresh tomatoes;
- A couple of cloves of garlic;
- Two tablespoons of vegetable oil;
- One tablespoon of soy sauce;
- A pinch of sugar;
- Salt to taste;
- Seasoning for fish.
Finely chop the onion, cut the carrots into strips, chop the tomatoes into slices, chop the garlic. Prepare the sauce. Mix a tablespoon of vegetable oil, soy sauce, sugar, salt, and fish seasoning.
Recommended reading: How to smoke burbot
Coat the prepared fish thickly with sauce and marinate for a quarter of an hour. Cover a baking sheet with foil. Place chopped vegetables on it. Place fish on top of vegetables. Some vegetables can be placed inside the carcass. Wrap the edges of the foil and make punctures to allow steam to escape. Place in the oven at 180-200 degrees. After 20 minutes, unwrap the foil and brown the fish for another 15 minutes.
Vegetables you can use are zucchini, eggplant, potatoes, sugar snap peas and beans.
How to bake bream in foil
When there is no time for culinary delights, this method will come in handy. According to this recipe, baked bream will be tastier if cooked over coals.
Compound:
- Medium size carcass;
- One onion;
- One medium-sized carrot root;
- Salt;
- Caraway.
The peculiarity of this method is that when preparing fish for baking, it is not necessary to remove scales. Cut the carrots into rings, chop the onion into half rings. Place some of the vegetables on foil. Salt the bream on both sides and place on top. Place the remaining vegetables on top of the fish, sprinkle with cumin and cover with baking film or wrap in foil. Make several punctures to release steam.
Bake for 45 minutes at a temperature of 180-200 degrees. C. When finished, separate the scales from the fish and sprinkle with chopped herbs.
The scales are removed along with the skin, and the bones become visible.
Bream baked in salt
To prepare a juicy dish, with a hint of “smokedness”, in which there are no fish bones at all, use this recipe.
Compound:
- Bream;
- No less than a pack of salt.
Salt is poured onto a baking sheet in a layer, and the prepared carcass is laid out on it. With this method there is no need to clean the scales. It is covered with a layer of salt on top. You can place unpeeled potatoes on the edges with salt. The baking sheet is placed in the oven for 45 minutes. Baked at 180 degrees. C. Upon completion, the salt crust is removed.
Bream with baked potatoes from the category of dietary dishes. Baked potatoes contain potassium salts, which have a beneficial effect on heart function.
Young bream in sour cream on protvina in the oven
Small bream baked in the oven with sour cream is even better than its large brother.
Its taste is excellent. Large bream are caught in fishing gear quite rarely. It takes a long time to gain weight of more than a kilogram, so it often ends up in fishing gear weighing from five hundred to eight hundred grams. Small bream baked in the oven with sour cream is even better than its large brother. Its taste is excellent. Smaller bream in sour cream in the oven is preferable in culinary matters.
