Recipe: Fish with creamy sauce. Calorie, chemical composition and nutritional value.


We thoroughly clean the fish, remove the intestines and head, thoroughly wash the carcass and cut into pieces. Place the fish in a baking dish, salt and sprinkle with pepper. Place the onion in half rings on top of the fish and add a little salt again. The next layer is thin rings of sweet pepper, add more salt. Place mushrooms (not raw) on top of the pepper and add salt again. Then fill everything with cream and put it in the oven for fifteen minutes, heated to two hundred degrees. At the end of the specified time, take out the mold, sprinkle with grated cheese, and put in the oven for another ten minutes.

The result is a very tasty fish, covered with a golden cheese crust.

Salmon steak in cream sauce

This is a great dinner option on a low carb diet. A diet is not a reason to deny yourself a delicious salmon steak.

Cooking time - 1 hour.


  • 650 gr. salmon fillet;
  • 100 gr. sour cream (15%)
  • 100 gr. hard cheese;
  • 2 tablespoons lemon juice;
  • 50 gr. butter;
  • salt, pepper - to taste.


  1. Wash the salmon and rub with lemon juice. Salt and pepper.
  2. Wrap the fish in foil and bake in the oven at 180 degrees for 25 minutes.
  3. Mix butter and sour cream in an aluminum container. Cook the mixture for 7-8 minutes.
  4. Cool the sauce slightly and add finely grated cheese.
  5. Remove the salmon from the oven. Open the foil and pour the cream sauce over it.
  6. Bake the fish for about 7 more minutes.
  7. Salmon in cream sauce is ready. Bon appetit!


Grease a baking dish with a piece of butter, place the fish fillet on the dish, put cauliflower and broccoli on top, sprinkle everything with salt and pepper. Then pour cream, put frozen peas on top and put everything in the oven, heated to two hundred degrees, for half an hour.

The dish looks very beautiful due to the abundance of green color. Cauliflower and broccoli can be arranged in a checkerboard pattern to make it even more beautiful.

If you don’t have an oven , or for some reason you can’t or don’t like to cook in it, we’ll give here a recipe for cooking fish in cream in a deep frying pan.

How to cook pink salmon with cream

  • Place a little oil on a baking sheet (grease). Salt and pepper the fish. Place on a baking sheet.
  • Pour in 20% cream. Bake at 200 degrees C
    until golden brown. And while not all the cream has evaporated, turn the pieces of red fish onto another side. They quickly brown again. That's all.

You don't have to turn the pieces over. You don’t have to wait for everything to evaporate so that there is a little creamy sauce left for the fish. Who likes it how?


White fish in cream sauce

- an easy to prepare dish with a delicate creamy taste.
Fish is
one of the most delicious and healthiest foods.
What could be better or? What’s even better is that the fish is almost impossible to spoil during the cooking process. It always turns out tasty if you don't dry it out. Today I will tell you how to cook white fish in cream sauce .
This dish is prepared very quickly and simply, and a minimum of ingredients is used. So, let's begin.


  • white fish - catfish fillet - 500 gr
  • cream 10% - 400-500 ml
  • onions - 2 pcs
  • dill - 0.5 bunch
  • Provençal herbs - spices

Cooking method

First, let's start cutting the fish. If you, like me this time, did not find a cut fillet, separate the bones and skin as carefully as possible, using a thin, long fish knife. For me this process turned out to be very difficult, but not impossible, of course. Specifically, there are very few bones in the catfish - only the spine. Also, if it’s not fish season, you can take frozen ready-made fillets, but it, of course, is not as tasty, more watery and without a pronounced taste. By the way, red fish in cream sauce will also be very tasty, but it is fattier, so with heavy cream it will be a little heavy on the stomach, and the calorie content of the fish dish will increase. After the fish fillet is ready, cut it into medium-sized pieces and set aside. Fish bones and skin can be left for preparing fish broth or thrown away, as I did in this case

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