Composition / ingredients
Step-by-step cooking
Step 1:
How to cook dorado with vegetables in sour cream? Prepare all the products. If you have a frozen fish, then take it out of the freezer in advance and defrost it at room temperature. Clean the fish from the scales, remove the insides.
Step 2:
To make the dorado fit well in the pan, I removed the heads and tails. If you leave the fish with the head, then be sure to remove the gills. Rinse the carcasses in clean cold water and dry them with napkins or a towel.
Step 3:
Prepare the vegetables. Peel the onion and carrot. Rinse and dry. In a small deep container, send the sour cream and all the spices. A set of seasonings can be absolutely any at your request. I used garlic powder, paprika and a mixture of Provencal herbs. Add salt to taste. Mix everything thoroughly.
Step 4:
Cut the onion into thin half rings or slightly smaller. Chop the carrots into cubes. To chop carrots, you can use a grater with large teeth or a vegetable cutter for Korean salads.
Step 5:
Put the odorless vegetable oil in the pan. When the oil warms up enough, fry the dorado until tender. Add a little salt if desired, but keep in mind that sour cream already contains a certain amount of salt.
Step 6:
Send carrots and onions to the oil where the fish was fried. Stirring, cook until the carrots are soft and the onions are golden.
Step 7:
Put the fish on top of the roast.
Step 8:
Spread the sour cream evenly over the surface of the dorado.
Step 9:
Cover the pan with a lid and simmer over low heat. It is not necessary to leave it on the stove for a long time, since sour cream can curdle and take flakes. It will be enough from 1 to 5 minutes (depends on the intensity of the flame).
Step 10:
Serve dorado with vegetables and sour cream, garnished with fresh herbs.
In the recipe, instead of garlic powder, you can use fresh garlic or exclude this component altogether.
Use sour cream of any fat content, I usually take at least 30%.
Fish cooked in this way is very tasty hot and cold.
Bon appetit!
Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Herb mixture - 259 kcal/100g
- Garlic powder - 331 kcal/100g
- Dorads - 112 kcal/100g
- A mixture of ground peppers - 255 kcal/100g
