Сом с грибами под сметанным соусом

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Рыба 11.03.2019 Вебмастер 281

Просмотров: 2 725 Сом — очень вкусная рыба: в меру жирная, в меру постная, сочная, мягкая и, что особенно приятно, практически совсем без костей. Приготовить... Сом с грибами под сметанным соусом

Сом с грибами под сметанным соусомСом — очень вкусная рыба: в меру жирная, в меру постная, сочная, мягкая и, что особенно приятно, практически совсем без костей. Приготовить из сома можно практически все, но чаще всего его или тушат, или запекают в сметане. Просто и вкусно! А если добавить грибы, картошку и подать порционно, то блюдо будет не только вкусным, но еще и очень красивым, поэтому вполне подойдет и для семейного обеда, и для праздничного стола. Попробуйте!

На 2 порции вам понадобится: 2 филе сома по 150 г каждое (желательно спинка), 200 г шампиньонов, 1 луковица, 3–4 картофелины, 4–5 столовых ложек сметаны любой жирности, пол столовой ложки муки, соль, масло для обжаривания.

Картофель очистите от кожуры и нарежьте на кружочки. Вскипятите в кастрюле достаточное количество воды, посолите, засыпьте в кипящую воду нарезанный картофель и варите до полуготовности. Время варки зависит от толщины нарезки и в среднем составляет 3–5 минут. Проваренный картофель отбросьте на дуршлаг и промойте холодной водой. Разогрейте на сковородке немного масла, выложите мелко нарезанные репчатый лук и грибы и обжарьте до мягкости лука, готовности грибов и сухости фарша. Большую часть всех обжаренных грибов отложите для рыбы, а к оставшейся добавьте муку и при интенсивном помешивании обжарьте 1–2 минуты. Добавьте сметану. Когда сметана хорошо прогреется, оцените густоту будущего соуса. Если густоват, добавьте воды до желаемой консистенции. Лично я добиваюсь густоты майонеза, но при желании можно приготовить соус более густым или жидким. Доведите до кипения, дайте повариться 2–3 минуты, еще раз проверьте консистенцию и при необходимости добавьте немного воды. В самом конце оцените вкус и, если требуется, посолите и поперчите, потом снимите сковородку с огня.

Новости:  Просто добавь воды - Сублиматы - Газета Рыбак - Рыбака №35/2014

Сом с грибами под сметанным соусом 

Рыбное филе надрежьте с одной стороны и раскройте как книгу. В зависимости от толщины куска сделайте 1–2 надреза. Посолите, поперчите. В надрезы вложите отложенные грибы. Как вариант, можно рыбу не надрезать, а, например, посолить-поперчить, обвалять в муке и слегка обжарить до легкой корочки. И в том и в другом случае будет вкусно, но немного по-разному. Выбирайте! Порционные керамические формы слегка смажьте сливочным маслом. Разложите проваренную картошку, сверху рыбу и залейте сметанным соусом. При желании можно еще слегка посыпать тертым сыром. Поставьте формы в разогретую до 200ºС духовку до готовности рыбы и легкого зарумянивания соуса (около 20 минут).

Приятного аппетита!

Источник: rybak-rybaka.ru
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