Tench in Sour Cream Sauce
Try this incredibly tender river-fish dish! Tench prepared this way turns out wonderfully tender. The sour cream sauce is the perfect complement to this small river fish's flavor, making it even more delicious and appetizing. Boiled or baked potatoes make an ideal side.
Mya-cha
Recipe author
Tench in Sour Cream Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
3 g
Fats 61 %
20 g
Carbohydrates 30 %
10 g
231 kcal
GI:
9
/
0
/
91
- Rinse the tench well under running water. Using a sharp knife, scrape the slippery film off the skin. You can leave the scales on — they're very small and soft. Then slit the belly and remove all the innards. Rinse the fish again under water and pat it dry with a paper towel. In a small dish, mix sea salt with spices suitable for fish. Scoop up a little of the mixture and rub it all over the fish, inside and out. Let it sit for 10 minutes so the seasonings can soak in. Spread a little flour over a large flat plate, then dredge each fish one at a time, coating it on all sides. This flour coating makes the fish even more appetizing and delicious, and helps keep it juicy inside. Set a heavy-bottomed skillet on the stove and add a little vegetable oil. Once the pan is hot enough, add the tench and fry it over medium heat, uncovered, for about 3–4 minutes on one side. Then gently flip and fry until golden and crisp. Meanwhile, make the sauce. Whisk the sour cream (any fat content works) with the warm water until smooth. Season with salt and spices to taste, and add the oregano (or Italian herbs). You can swap the oregano for, or add, any fresh herbs you like — green onion, parsley, or dill all work (rinse, dry, and finely chop them first).
- Now pour the sour cream sauce right into the skillet over the fried tench, and sprinkle a little more oregano (or Italian herbs) on top. Turn the heat to low, cover, and simmer the fish for about 15 minutes. Then take the pan off the heat. Braised tench in sour cream sauce is best served hot. For a side, boil or bake some potatoes — fish cooked this way pairs especially well with them. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour grits - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Sea salt - 0 kcal/100g
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