Pike in Sour Cream with Onions
The most tender, delicious fish with a rich, creamy flavor! This dish is very simple, and best of all it comes out so tasty and tender that the fish practically melts in your mouth. The most labor-intensive part is breaking down the pike itself — but you can make even that easier by asking the market to clean the fish for you.
Pirko Rita
Recipe author
Pike in Sour Cream with Onions
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 38 %
9 g
Fats 50 %
12 g
Carbohydrates 13 %
3 g
160 kcal
GI:
100
/
0
/
0
- Gather all the ingredients for this ultra-tender fish in sour cream sauce. Rinse the pike thoroughly under running water to wash off the thin layer of slime. Pour boiling water over the fish, then scrape off the scales with a sharp knife, holding the pike by the tail and working from tail to head. Use scissors to cut off the fins, snip the cartilage near the head, and slit the belly open. Remove all the innards, being careful not to break the gallbladder. Rinse the pike well inside and out, clearing away any blood and membranes. Move the cleaned fish to a clean board and cut off the head and tail. Carefully cut along the backbone and slice off each fillet, freeing the meat from the rib bones — you should end up with two skin-on fillets. Use tweezers or fish pliers to pull out any remaining pin bones. Lay the first fillet skin-side down and carefully slice the skin off with a sharp knife; repeat with the second fillet. Cut the cleaned fillets into small pieces. Peel the onions, rinse, and cut into half-rings. Sauté them lightly in vegetable oil. Add the fish pieces to the pan with the onions and fry 2–3 minutes per side. Finally, stir in the sour cream and simmer the fish for another 15–20 minutes over medium heat. Plate the finished pike and sprinkle with chopped herbs. It's best served with airy mashed potatoes; rice or buckwheat also make a great side, especially spooned over with the sauce from the stewed pike. Pick the fat level of the sour cream to suit you — if you're eating light, 10–15% works; otherwise, go with 20% for a creamier sauce.
Caloric content of the products possible in the composition of the dish
- Sour cream of 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
- Pike in tomato sauce - 108 kcal/100g
- Boiled pike - 98 kcal/100g
- Pike puffed - 90 kcal/100g
- Fresh pike - 82 kcal/100g
- Stuffed pike - 141 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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