Pike perch stewed in sauce
Composition / ingredients
6
servings:
Cooking method
Peel the pike perch, cut it, put it in a saucepan with a thick bottom.
Grate the carrots on a fine grater and add to the fish along with vegetable oil.
Cover with a lid, put out until the fish is half cooked.
Cut onion, tomato into half rings, roll onion in flour and also add to fish together with tomato. Simmer for 10-15 minutes, add water, sour cream and simmer until tender.
At the end, add finely chopped dill, green onions, salt, spices.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled walleye - 97 kcal/100g
- Pike perch - 89 kcal/100g
- Fresh pike perch - 84 kcal/100g
- Stuffed pike perch - 144 kcal/100g
- Turmeric - 325 kcal/100g
- Dill greens - 38 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
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Sea salt - 0 kcal/100g
