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Perch stewed in sour cream with vegetables Recipe

Name: Perch stewed in sour cream with vegetables
Total time: 45 min
Yield: 4
Cuisine: Mediterranean cuisine
Ingredients: 500 g Perch; 2 tbsp Sunflower oil; 1 pcs Onion; 1 tbsp Wheat flour; 80 g Zucchini; 200 ml Water; 5 g cumin; 10 ml Lemon juice; 1 pcs Carrot; 60 g Sour cream 20%; 5 g Fish spices; 2 pcs Laurel; to taste Salt; to taste Ground Black Pepper

Bymychef_ge

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The dish is simple, nutritious and tasty—the fish turns out to be very tasty and aromatic.

min

servings

Per serving

283

Calories

Protein

Fat

Carbs

Total for 4 servings — 1132 Calories · 108 Protein · 60 Fat · 32 Carbs

Ingredients

4 servings

Perch500 g

Sunflower oil2 tbsp

Onion1 pcs

Wheat flour1 tbsp

Zucchini80 g

Water200 ml

cumin5 g

Lemon juice10 ml

Carrot1 pcs

Sour cream 20%60 g

Fish spices5 g

Laurel2 pcs

Saltto taste

Ground Black Pepperto taste

Preparation

Peel the perch from the fin, wash, dry with a paper towel and cut into desired portions. Sprinkle the fish slices with a pinch of salt, ground pepper and drizzle with lemon juice. Scoop in flour and fry in oil, in a preheated pan, on both sides. Transfer the roasted perch to a plate.

Cut one onion head into medium-sized pieces and fry in the same pan. Cut the carrots into thin thin sticks and add the onions. Cut the zucchini into cubes, add it as well and continue cooking until the vegetables are marinated for spectacle. Then add two, filled tablespoons of sour cream, a glass of water, bay leaf and cumin seeds. Season with fish seasoning and season with salt to taste. Bring to a boil and then put the roasted perch in the pan. Soak everything in a covered pan for about 15-20 minutes and the dish is ready.