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Steamed Fish With Sour Cream Sauce

Steamed Fish With Sour Cream Sauce created by breezermom

The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. The original recipe just said "sour cream". No doubt full fat sour cream would be better, but I have to watch the cholesterol.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
  • Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
  • Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
  • Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.
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RECIPE MADE WITH LOVE BY

@Debbie R.
Contributor
@Debbie R.
Contributor
"The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. The original recipe just said "sour cream". No doubt full fat sour cream would be better, but I have to watch the cholesterol."
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  1. breezermom
    Steamed Fish With Sour Cream Sauce Created by breezermom
    Reply
  2. breezermom
    I used flounder, and the taste was exceptional. I did change it a bit. I sprinkled salt and pepper on the fish, and then dredged it in flour before placing it in the hot butter in the skillet. I also flipped my fish....mine did not have skin. After that, I followed the recipe. Very much enjoyed for a delicious lunch! Thanks for sharing.
    Reply
  3. Debbie R.
    The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. The original recipe just said "sour cream". No doubt full fat sour cream would be better, but I have to watch the cholesterol.
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