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Skillet Fish in Gravy

Even people who don't usually like fish will love this one! The whole secret is in the fragrant gravy. It turns out delicious, with a pleasant sweet-and-sour flavor thanks to the sugar and wine. The alcohol in the wine cooks off and leaves nothing but its wonderful aroma, so this dish is fine even for kids.

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Fish with gravy on frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 33 % 7 g
Carbohydrates 57 % 12 g
109 kcal
GI: 45 / 0 / 55
  • Any fish works for this dish, but it's best to choose one with fewer bones — pink salmon, mackerel, cod, pollock, or hake are all good choices. This time I'm using hake. Hake is a saltwater fish in the cod family, so it doesn't have many bones. Here's how to make it: 1. Gut the hake, trim the fins, and rinse it well under running water. Cut the fish into serving pieces, season lightly with salt, and set aside for a while to take on the salt. 2. Meanwhile, prep the vegetables for the gravy. Peel the carrot, wash it well, and grate it on the coarse side of a grater. Peel, wash, and dice the onion. 3. Dredge the fish lightly in flour (I used about three tablespoons) and fry it in vegetable oil on both sides. Set the fish on a plate — you can line the plate with a paper towel first to soak up excess oil. 4. In the same oil the fish fried in, start sautéing the onion. 5. Add the grated carrot to the onion and keep sautéing. 6. Stir in one tablespoon of flour and keep cooking — the flour thickens the gravy a little; if you'd rather have a thin gravy, you can leave it out. 7. Then add two tablespoons of tomato paste and pour in the water, stirring the gravy constantly. Use about one cup of water, maybe a little more. 8. Season the gravy with salt, sugar, black pepper, and two tablespoons of white wine (I used a semi-sweet white left over from a holiday). The wine is optional, but it makes the gravy wonderfully fragrant with a distinctive sweet-and-sour flavor. 9. Return the fried fish to the skillet with the gravy and stir gently. Bring the gravy to a boil. Sprinkle the fish and gravy with fresh herbs before serving. Enjoy, and happy cooking!

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • White wine - 78  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Pepper - 26  kcal/100g

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