Tag-Archive for » sour cream «
This is another quick recipe to put together with a lovely end result, the mushroom, sour cream topping with the crispy breadcrumbs is very moreish and goes perfectly with the fish. I served ours over sweet potato mash with broccoli, cauliflower in a mustard lemon sauce. I also used panko flakes instead of regular breadcrumbs as that is what I had on hand and also added some garlic to the onion and mushroom mix when I cooked it. If you would like to read more reviews on this recipe please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Firm white fish fillets (I cut ours in half
250g Fresh mushrooms, sliced
1 Onion, chopped finely
2 Cloves garlic, crushed
1 Tablespoon butter
Salt and pepper to taste
1 Cup sour cream
5 Tablespoons parmesan cheese, grated
4 Tablespoons dry breadcrumbs, or enough to cover fillets (I used panko flakes)
Parsley for garnish
Method
1. If fish fillets are large, cut into serving pieces.
2. Pat fish dry.
3. Arrange in ungreased 12 x 7&1/2in baking dish.
4. Cook and stir mushrooms, onion and garlic in butter until mushrooms are golden, about 5 minutes.
5. Spoon mushrooms mixture over fish; sprinkle with salt and pepper.
6. Mix sour cream and cheese.
7. Spread over mushroom mixture.
8. Sprinkle with bread crumbs.
9. Bake uncovered at 180 degrees Celsius until fish flakes easily with fork, 25 to 30 minutes.
Sprinkle with parsley and serve.
All photos taken by me unless otherwise stated.
This is a wonderful recipe for steak, a very quick and easy to make with a lovely end result. I was inspired by another recipe I found, with this one, I made the other as is and it was
very good, I just adjusted for our personal tastes. To see original please click here. I have listed the few ingredients I added below. I really loved the peppercorn crust that forms on the outside of the steak it not only creates another element to the dish but tastes wonderful.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here
Ingredients
1kg Sirloin steaks (4 x 250 gram steaks)
3 Tablespoons black pepper (cracked)
1 Teaspoon sea salt
200ml Cup cream
90ml Sour cream
2 Tablespoons olive oil (for brushing)
11/2 Teaspoons beef stock
1 Teaspoon horseradish
1 Tablespoon brandy
Method
1. Mix pepper and salt on a plate.
2. Brush both sides of steaks with olive oil.
3. Press steaks into pepper and salt mixture (both sides).
4. Heat a large non-stick frypan over high heat. Place steaks in frypan and cook 4 minutes per side for medium-rare or until your liking.
5. Remove steaks from the pan and rest for 5 minutes. I put them in a 50 degree celsius oven while making sauce.
6. To make the cream sauce, add the cream and sour cream to the pan stirring well to pick up all the peppers for about 2 to 3 minutes. I also add a couple of grinds of the pepper mill as well
7. Add stock, horseradish and brandy, stir to combine and dissolve stock.
I served mine over parsnip mash with vegetables, I topped my steaks with a few mushrooms and poured the sauce over the top.
All photos taken by me unless otherwise stated.
