Fish Fillets Baked in Sour Cream – to end a long day.
Last week I had begun cooking from Annette Corona’s wonderful Ukrainian cookbook, and you have my review of the book here. I was a little under weather last week, and tried the cake that I had baked again, we ate this with tonight’ recipe on hand – Pike Fillets in Sour Cream. I had promised myself that I would make one of the fish recipes, and I kept my promise. In fact, that is what we ate last night for dinner. This evening turned out to be unexpectedly long, I missed my stop and spent a good 40 minutes, in transit before I got back to my station.
The flavors of the cake, that I made again continue to please, and this time round I ate most of the filling myself. As an cooking teacher, one of the things I always emphasize is that some recipes take longer to perfect than others, and this often depends on the cook. In my case, I think I am getting closer to the original intent of this lovely balanced cake.
The Pike Fillets in Sour Cream, was something that I made last evening. Annette suggests that you can cook this with almost any fish on hand and I made this with the Perch fillets that I had on hand. She says that it is an Ukrainian favorite, and having tasted it, I can see why. This recipe brought back memories of a fish dish that I used to make once upon a time, it was sort of a fish baked in a white sauce with a cheesy crumb topping. Annette’s dish is lighter and more colorful as it incorporates a chock full of carrots, which as we all know are in season right now. The sour cream offers a nice gentle sauce, that will work well with most accompaniments. We enjoyed these with lots of toasted sourdough bread. It fortified me for a busy week ahead.
BTW, if you are interested in getting yourself a copy of this interesting cookbook, I will be giving one away the first week of October. To enter, please do leave me a comment, telling me about your interest in the book.
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Fish Fillets Baked in Sour Cream
A delicate and lightly seasoned fish dish, perfect for fresh fish on a cool evening.
Ingredients
3 pounds pike filletssalt and freshly ground black pepper to taste
1 tablespoon butter or sunflower oil to taste
1 onion, coarsely chopped (1 used a medium sized white onion)
1 large carrot, peeled and coarsely chopped
1 rib celery, coarsely chopped
1/2 cup fish or chicken broth
2 tablespoons unbleached all-purpose flour
1 cup sour cream
Chopped fresh parsley or dill to garnish
Instructions
Pre-heat the oven to 400 degrees Fahrenheit. Sprinkle the pike fillets with salt and black pepper and place in a large shallow baking dish in a single layer. Let stand while preparing the vegetables.Melt the butter in a medium skillet over medium heat and add the onion. Saute for about 1 minute, and then add the carrot, celery and the fish or chicken broth. Reduce the heat to medium-low, cover and cook the vegetables until tender; about 12 minutes. Remove the pan from the heat and let it cool slightly.
Whisk the flour into the sour cream and spread over the pike fillets. Spoon the vegetables and their juices all around the fish. Cover with aluminium foil and bake 15 to 20 minutes.
To serve spoon portions of fish and some of the vegetables onto warmed dinner plates, drizzle with some of the sauce, and garnish with a sprinkling of chopped parsley or dill.
Notes
Recipe from The New Ukrainian Cookbook by Annette Ogrodnick Corona
Hippocrene Books (2012)
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