Composition / ingredients
Step-by-step cooking
Step 1:
How to put out capelin with onions in a frying pan? Prepare everything you need for this. If the fish is frozen, then take it out of the freezer in advance so that it thaws at room temperature. Wash and dry the capelin. It is not necessary to clean it. The fish is quite small, it is not convenient to clean it. And after cleaning, it will just fall apart when cooking. Sour cream and milk can be used of any fat content. The higher the fat content of sour cream, the thicker the sauce will be.
Step 2:
Peel, rinse and finely chop the onion.
Step 3:
Pour a little vegetable oil into a hot frying pan and fry the chopped onion for 1-2 minutes until transparent.
Step 4:
Then put the capelin in the pan and fry it together with the onion over low heat for 5-7 minutes. The fish is cooked very quickly.
Step 5:
Mix milk and sour cream in a separate glass. Add salt and spices for the fish. Stir so that there are no lumps of sour cream. I use a ready-made set of spices for fish.
Step 6:
Pour the sour cream sauce over the fish, bring everything to a boil and put out the fish under the lid, over low heat for another 2-3 minutes. So that the fish does not fall apart during cooking, it is not necessary to mix it often.
Step 7:
During this time, the fish will have time to soak in the creamy taste. Remove the pan from the heat and serve hot. Very tasty!
Step 8:
The perfect side dish will be mashed potatoes and fresh vegetables. Enjoy your meal!
You can check whether the oil has warmed up well enough in the pan in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Capelin - 113 kcal/100g
