Hake Baked in Sour Cream
Start with paper towels: pat the hake completely dry before it goes anywhere near the flour. A damp surface stops the coating from setting — the flour clumps, then slides off with the skin into the pan. A dry piece takes on a thin, even layer that turns into a golden film in the butter, and that film is what holds moisture inside lean white fish, which goes from juicy to chalky in about a minute of extra heat. A kilo of hake, a bit over 2 lb, fries in two batches rather than one crowded panful.
The lemon juice does more than tame the fishy smell; the acid firms the protein slightly, so the pieces keep their shape when you move them into the baking dish. About the dairy: the original calls for smetana, the thick cultured cream of Ukrainian kitchens, usually 20 to 30 percent fat. Full-fat sour cream or crème fraîche is the right stand-in, while light or fat-free versions will split into curds and oil in the oven. Loosen whichever you use with a spoonful or two of water or fish stock, and pull the dish out as soon as the surface has thickened and browned in patches. Boiled beets alongside give a sweet, earthy counterpoint to the sauce.
Part of Ukrainian cuisine — 447 more recipes in the section.
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Ingredients
Instructions
Season the cleaned, rinsed fish with salt and pepper, sprinkle with lemon juice, and cut into portion-sized pieces.
Dredge the pieces in flour and pan-fry them in butter until cooked through.
Transfer the fried fish to a baking dish or skillet, pour the sour cream over it, and place it in the oven.
Bake until the sour cream thickens and takes on a golden color.
Serve with a side — green peas, fried potatoes, boiled carrots, or beets.
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