Fish in creamy gravy
A hundred years ago, fried fish was not prepared, rather fish was cooked in liquid on a pan. Tastes good today, too.
8 small seasonal fish (roach, perch, bleak, may also be bream)
100 g butter
100 g sour cream or heavy cream
Salt to taste
200 ml of water
Plenty of fresh herbs
Scale the fish. Peel the onion and fry on the pan until golden brown, add water and bring to the boil. Arrange the fishes on the pan with the onions on top. Sprinkle with salt and the fish will absorb the seasoning very nicely. Add sour cream or fresh cream to taste, sprinkle with chopped dill and stew a few more minutes. Serve with hot boiled or baked potatoes, and use the gravy that will form on the pan as a sauce.