Fish in cream: easy to cook, healthy to eat. Options for preparing fish in cream: with mushrooms, cheese, shrimp

Fish cooked in cream turns out to be incredibly juicy and tender. Absolutely any fish is cooked in cream. It can be marine or freshwater. It is desirable, of course, that there be as few bones as possible.

In Rus', fish in cream was simmered in the oven for a long time, thanks to which it practically melted in the mouth.

Horseradish root and celery are added to this dish, and if you want to brighten the taste of the dish, add garlic. Fish in cream is also prepared with vegetables.

Fish in cream is stewed or baked in the oven. First, the fish is cleaned of scales, fins, tail, head are removed, and cut into portions. You can remove the backbone and bones to get a fillet.

Salmon with cream sauce

Required components:

• Salmon - 600 g;
• Cream - 300 ml;
• Potatoes - 10 pcs;
• Butter - 30 g;
• Milk - 1 tbsp;
• Parmesan - 100 g;
• Provençal herbs - 1.5 tsp;
• Pepper - 0.6 tsp;
• Basil - several leaves;
• Salt - to taste.

Salmon with cream sauce

Cooking process:

1. First of all, rub the salmon with salt and spices, and set the oven to preheat to 220 degrees.
2. Next you need to prepare the sauce. To do this, rinse and finely chop the basil, mix it with cream, dried herbs, pepper, salt the sauce and put on fire. When it boils, remove from heat and it will be ready.
3. When the oven has warmed up to the desired temperature, place the pan with the fish there, bake it for no more than 15-20 minutes, while watching it carefully so that it does not burn.
4. Grate the Parmesan on a fine grater, peel the potatoes and boil until soft, drain the water from the pan, add butter and Parmesan, start mashing, adding hot milk in small portions.
5. Place the puree into portioned plates, place pieces of salmon on top of the puree, pour the sauce over the dish and garnish with basil leaves.
6. Bon appetit!

We hope you will definitely try to cook salmon in cream sauce according to one of these recipes and that your family and friends will like this dish!

With broccoli

Cooking time – 1 hour.

Calorie content – ​​150 kcal, of which proteins – 13 g, fats – 7.9 g, carbohydrates – 2 g.

Number of servings – 9.

To prepare you will need:

• fillet of any fish;
• 1 package of cream of any fat content;
• 200 gr. cauliflower;
• 200 gr. broccoli;
• a handful of green peas;
• a piece of butter;
• salt and pepper - by eye.

Preparation:

1. To prepare stewed fish with vegetables, you need to cut the fillet into medium pieces, add salt and a little hot pepper. Let marinate a little, leave the fish in the refrigerator for half an hour.
2. Place the prepared seafood in a baking dish, add frozen broccoli and cauliflower, and some green peas. Pour heavy cream over everything, wrap in foil, and bake for about half an hour.
3. You should get an excellent, low-calorie dish that you can eat at any time of the day and not worry about your waistline. And most importantly, there is no need to prepare a side dish, because the vegetables are already baked along with the fish. Bon appetit!

Recipe 6. Fish in cream with vegetables

Ingredients

1 fish (take the one you like);

spices for fish;

2 bell peppers;

2 red, fleshy tomatoes.

Cooking method

1. Rinse bell peppers and tomatoes and dry with a napkin. Cut the tomatoes into medium pieces. Grind the pepper into thin, short strips. Rinse the greens, lightly dry and chop with a sharp knife. Chop the peeled onion into thin quarters. Peel the pumpkin, remove the seeds and cut into small pieces.

2. Mix greens with tomatoes and peppers. Fill everything with cream. Salt the mixture to your taste.

3. Clean the fish, remove the head and tail, gut it and rinse under the tap. Cut the fish into portions, salt and season with fish spices.

4. Line a heatproof container with foil. Place fish pieces in it. Fill it with the vegetable mixture and cream. Fill the voids with pieces of onion and pumpkin. Cover the pan with a sheet of foil and place in the oven. After half an hour, remove the pan, remove the foil and keep in the oven for another ten minutes.

Salmon fillet in cream sauce with cherry tomatoes

Let's look at another interesting recipe for salmon in cream sauce. In this cooking option, the perfect duo of cream and red fish diversifies the tomato flavor. The fish is fried in a frying pan and the sauce is prepared separately.

For taste and aroma, use plenty of fresh herbs. For example, add zesty basil, sweet dill and juicy parsley. Lemon will add a slight sourness; you should add just a few drops of its juice when marinating the fish.

Ingredients:

• 0.5 kg. - salmon fillets;
• 50 g – butter;
• 3 tbsp. - olive oil;
• 150 g – heavy cream;
• 300 g – cherry tomatoes;
• 100 g – hard cheese;
• 3 cloves – garlic;
• ½ - lemon;
• Bunch of spinach;
• Dill, parsley, basil;
• Salt pepper.

Salmon fillet in cream sauce with cherry tomatoes

Step-by-step preparation:

1. Cut the salmon fillet into equal pieces of 5-7 cm, add salt to taste and pepper on both sides. Sprinkle with lemon juice. Leave the fish to soak for 5-10 minutes.
2. Place the frying pan over medium heat to heat up. Pour in olive oil. After a couple of minutes, lay out the fillet pieces, skin side up. Frying time is no more than 3 minutes, then turn over. We wait another 3 minutes and remove the fish from the heat.
3. Place butter in this frying pan. Peel and finely chop the garlic cloves and add to the melted butter. Fry for 1-2 minutes.
4. We wash the tomatoes under water, remove the branches, and cut them in half. Pour the cut cherry tomatoes into the pan. Mix with a spatula. After some time (4-5 minutes), the tomatoes will begin to release their juice and become soft.
5. Wash the spinach leaves and add the whole mixture to the stew. Stir the sauce occasionally with a spatula.
6. The next ingredient we will add is cream. The sauce should boil, during which time we grate the cheese on a coarse grater. Stir the sauce and add the cheese. We set the fire to minimum. The sauce will gradually begin to thicken, be careful not to burn it.
7. Place the previously fried fillet back into the pan. The fish pieces should seem to be drowning in the sauce. Simmer the dish for another 3-5 minutes and turn off the stove. At the last minute, he adds finely chopped herbs, namely basil, dill, parsley.
8. Serve salmon in cream sauce with cherry tomatoes immediately. The dish is suitable for a gala evening or a romantic dinner. You can decorate the dish on the plate with lemon slices.

Having looked at several recipes for preparing salmon in cream sauce, we can safely say that the dish is universal, easily digestible, and in some cases even festive. Cooking time takes from 20 to 40 minutes, which is also a definite plus.

The main thing is to take responsibility for preparing the fish, cut it correctly, remove the bones and cut it into fillets or steaks. Be sure to marinate the salmon a little, use lemon juice or salt, pepper and olive oil. The creamy sauce is most often prepared separately, but you can use the option when the fish and sauce are baked together.

Additional ingredients that will highlight the incredible taste of the dish can be mushrooms, cheese, tomatoes, and fresh herbs. The ideal side dish for fish is classically cooked rice; it is appropriate to serve baked potatoes. To surprise your guests, prepare funchose for your fish.

With red caviar

The incredible combination of tender salmon will captivate you with its extravaganza of taste. To do this, you don’t have to go to an expensive restaurant with Michelin stars. A simple recipe on the holiday table will give you the opportunity to enjoy an exclusive taste.

Cooking time – 50–60 minutes

The quantity of products is designed for 2 servings.

KBJU table:

To prepare this amazing dish you will need:

• salmon – 300 g;
• cream 10-20% - 280 ml;
• flour – 1 tablespoon (25 g);
• butter – 50 g;
• red caviar – 2 tablespoons (35 g);
• oil (for frying - olive or vegetable) - 1 tablespoon (15 ml);
• salt, ground pepper, spices for fish - optional.

Step-by-step cooking recipe
In a heated frying pan with oil, fry the steaks for a minute on each side to create a beautiful color. Set aside.

Housewife's tip: After frying the fish, at this stage, do not cover the pan with a lid. Otherwise, the fish will be steamed and will disintegrate into fibers. And for serving, it is necessary that the steaks retain their shape.

To prepare the sauce you will need another container. Heat the flour in a clean and dry frying pan/saucepan. It should acquire a creamy color and a light nutty aroma.

1. Add the butter, it must be soft, so take it out of the refrigerator in advance.
2. Time for next ingredient. Gradually add cream. To prevent lumps from forming, the sauce must be constantly and thoroughly mixed.
3. After 2 minutes, after the sauce boils, add caviar to it. Stir and remove from heat.
4. Pour the red fish with the resulting mixture. Cover with a lid. The ingredients need to simmer over low heat for about 4-5 minutes.
5. When the time is up, remove the pan from the heat. Do not open the lid, let it brew for another 10-15 minutes.

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With lemon

Cooking time – 1 hour.

Calorie content – ​​138 kcal, of which proteins – 16 g, fats – 7 g, carbohydrates – 1.6 g.

Number of servings – 7.

1. For cooking you will need the same set of products as in the previous recipe.
2. Cut the fish fillet into pieces. You can prepare the sauce. To do this, mix sour cream, a little ordinary mustard, salt and pepper in one bowl. Squeeze a little lemon juice into the marinade.
3. Place the fish in a baking tray or baking dish, pour over the marinade, and cook for half an hour. Remove, garnish with chopped herbs if desired, and serve. Bon appetit!

How to cook “Fish stewed in cream”

1. We fillet the fish and cut it into pieces slightly larger than medium size. This time I decided to take salmon. If desired, you can sprinkle it with lemon juice for marinade, or you can cook it like that.

2. Pour cream over the fish and sprinkle with Provençal herbs. Now she needs to stand for about twenty minutes. After this, we send the fish with the sauce to the frying pan and begin to simmer over very low heat under a closed lid.

3. Grate the cheese and add it to the fish at the end of stewing. Now we bring it to readiness without closing the lid. When the cheese has melted and all the liquid has evaporated, the fish is ready!

4. Using the same recipe, you can cook fish stewed in cream at home in the oven. Then it will turn out with a crust, and the meat will absorb the sauce. The dish can be served on its own or with a side dish.

With shrimps

Time spent on cooking is 40 minutes.

Calorie content – ​​142 kcal, of which proteins – 14 g, fats – 7.2 g, carbohydrates – 2.3 g.

Number of servings – 9.

Salmon is best suited for this dish. Yes, the snack is not budget-friendly, but you should definitely try to cook it, because it is very tasty.

For cooking you will need the following set of products:

• salmon – kilogram;
• 1 package of cream;
• 200 gr. shrimp;
• salt and pepper - by eye.

1. If this is necessary, then first you need to thoroughly defrost both types of seafood. Remove the shell from the shrimp, wash the fish, dry it and cut it into steaks.
2. Place the salmon on a baking sheet with high sides and place the shrimp on top. Season everything well with salt and pepper. This dish will be good without adding other seasonings. Pour cream over everything generously. Place in a preheated oven and cook for half an hour.
3. The result is a truly royal dish, which is not a shame to prepare for the New Year's table. Bon appetit! Cook with pleasure.

Salmon with mushrooms in cream sauce

It is difficult to spoil salmon with anything. This fish is tender, tasty, cooks quickly and does not require much effort in preparation.

Salmon in creamy sauce with mushrooms is suitable for a festive table, a gala family dinner, or a romantic evening. Of course, this product is not cheap, but it is not prepared often, so try it, success and praise are guaranteed!

• 3 salmon steaks
• 0.4-0.5 kg champignons
• 1 onion
• juice of 1/2 lemon
• bunch of dill
• 3 tbsp. l. olive oil
• 200 ml 10% cream
• 1 tbsp. l. flour
• 1 tbsp. l. soy sauce
• salt, pepper to taste

First, prepare the marinade from 1 tbsp. l. soy sauce, 1 tbsp. l. olive oil and juice of 1/2 lemon.

Wash the fish steaks and dry them with a paper towel. Lubricate each steak on both sides with the resulting sauce. Then add a little more salt and pepper on both sides. To make salmon in cream sauce tastier, it is advisable that it, coated with marinade, should stand for at least half an hour and soak.

Heat 2 tbsp in a frying pan. l. olive oil and lightly fry the salmon (no more than 1 minute on each side).

Preheat the oven to 160-180 degrees. Wrap each steak in foil, shiny side inward.

Place the wrapped salmon steaks on a baking sheet and place in the oven for 20 minutes.

Let's start preparing the creamy mushroom sauce.

Peel the onion and cut into small cubes.

Wipe the mushrooms with a damp cloth or wash them, then cut into thin slices.

Finely chop the washed dill.

In the oil remaining after frying the salmon, fry the onion until slightly golden brown.

Add chopped mushrooms to the onion and fry over medium heat, stirring, for about 5 minutes. Then carefully add flour, mix and fry for another 1-2 minutes.

Pour cream into the pan, bring to a boil, reduce heat. Then add salt and pepper to taste and cook the sauce with constant stirring for 1-2 minutes. You can add the remaining marinade to the creamy sauce, but do not oversalt it!

Add dill, cover the pan with a lid to let the sauce infuse a little.

Place the salmon on plates, pour over the sauce and serve. Rice or boiled potatoes are suitable as a side dish. Salmon in creamy sauce with mushrooms has a delicate, refined taste and will undoubtedly decorate your table. I highly recommend making it.

Tender white fish fillet

Cooking time – half an hour.

The calorie content of a 100-gram serving is 171 kcal, of which proteins are 16 g, fats are 7 g, carbohydrates are 1.3 g.

Makes 9 full servings.

Fish in cream is an excellent dish that will appeal even to those who have never preferred seafood. If you cook it for a holiday table, many guests will then ask for the recipe.

For this you will need:

• white fish fillet – 500 gr.;
• butter - a piece;
• packaging of low-fat cream;
• 2 cloves of garlic;
• Dijon mustard – 1 tbsp. l.;
• greenery.

Preparation:

1. To cook white fish in cream sauce, it is best to purchase ready-made fillets rather than clean the fish yourself.
2. Manufacturers of fish fillets often sin by adding weight to the fish through ice and unnecessary water. Therefore, when defrosting, it is best to remove excess moisture using paper towels.
3. In a deep bowl, combine melted butter, low-fat cream and Dijon mustard. Mix everything, pour the resulting marinade over the fish laid out on a baking sheet. Bake everything for half an hour.
4. Sprinkle the finished fish in the sauce with chopped green stuff and serve. It is best to mix fish in cream with fresh vegetables. This way the dish will be much lower in calories than with boiled potatoes or rice. Bon appetit!