Fish In Sour Cream Recipe - Cooking Index
Fish In Sour Cream Recipe - Cooking Index
This recipe was for pike or perch and also for salt herring, but white salt-water fish like halibut, haddock, and cod are used today.
Cuisine: Jewish| 4 | Fish steaks or pieces of fillet | |
| 2 tablespoons | 30ml | Butter |
| 2 tablespoons | 30ml | Light vegetable oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Juice of 1/2 lemon | ||
| 1 cup | 237ml | Sour cream |
Fry the fish very briefly in a sizzling mixture of butter and oil for 2 minutes on either side, turning the pieces over once. Season with salt and pepper and arrange in a baking dish. Pour the lemon juice and sour cream over them and bake for 15 minutes in a preheated 400 degree oven.
This recipe yields 4 servings.
Source:
THE BOOK OF JEWISH FOOD: AN ODYSSEY FROM SAMARKAND TO NEW YORK by Claudia Roden (c) 1996 - Alfred A. Knopf, New York, NY - 668 pages - $35.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest
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