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Capelin stewed with onions in a frying pan

Capelin Braised with Onion

A quick, tasty dish for everyday meals! Capelin braised with onion in a skillet is especially good with sour cream, which softens the flavor of the fish and makes it more delicate. The dish pairs well with any side, especially vegetables and grains.

Julia M.

Recipe author

Capelin stewed with onions in a frying pan

Composition / ingredients

Servings:

Capelin

200

Onion

Sour cream

Milk

100

Vegetable oil

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 52 % 11 g

Carbohydrates 14 % 3 g

135 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you braise capelin with onion in a skillet? Get everything ready. If the fish is frozen, take it out of the freezer ahead of time so it thaws at room temperature. Wash and dry the capelin — there's no need to clean it. The fish is quite small, so cleaning it is fiddly, and it would just fall apart during cooking anyway. Any fat percentage of sour cream and milk will work; the higher the fat content of the sour cream, the thicker the sauce.
Step 2:

Peel, rinse, and finely chop the onion.
Step 3:

Pour a little vegetable oil into a hot skillet and sauté the chopped onion for 1–2 minutes, until translucent.
Step 4:

Then add the capelin to the skillet and cook it with the onion over low heat for 5–7 minutes. The fish cooks very fast.
Step 5:

In a separate glass, mix the milk and sour cream. Add salt and fish seasoning. Stir until there are no lumps of sour cream left. I use a ready-made fish seasoning blend.
Step 6:

Pour the sour cream sauce over the fish, bring everything to a boil, and braise the fish, covered, over low heat for another 2–3 minutes. So the fish doesn't fall apart while cooking, don't stir it too often.
Step 7:

In that time, the fish soaks up the creamy flavor. Take the skillet off the heat and serve hot. So tasty!
Step 8:

Mashed potatoes and fresh vegetables make the perfect side. Enjoy!

Here's a simple way to check whether the oil is hot enough in the pan: dip a wooden spatula into it. If bubbles gather around it, you're ready to start frying.
To keep chopping onions from stinging your eyes, rinse the onion and the knife in cold water. Your cutting board won't hold onto the onion smell if you rub it with a piece of lemon first.
If you're using a pre-made spice blend, be sure to check the ingredient list on the package. These blends often already contain salt, so factor that in or you risk over-salting the dish.