Squids in sour cream

This is a simple and fast recipe. Just as we like. What is important – to unfreeze squids in time. The rest can be done quickly. Serve with your favourite side dish. Rice, boiled potatoes or mashed potatoes will be perfect.

Cooking time — less than 30 minutes
Complication — simply

In recipe book

Main ingridient: seafood
Category: fish dishes
Kitchen: author, vegetarian, home

Cause: for children, healthy food, for every day, romantic dinner
Preparation: simmer

portions

Ingredients:

Squids – 1 kg;
Butter – 30 g;
Flour – 1 tbsp;
Fat sour cream (at least 20%) – 300 g;
Dill – a bunch;
Salt, fresh ground pepper.

Step 1

Unfreeze squids and wash them out. If you buy unpeeled squids, you have to remove the shell.

Step 2

Then cut in rings. And cut tails in stripes.

Step 3

Regarding peeled squids, I can tell you that I am trying to find frozen and peeled squids but of pink colour. If I bought peeled white ones, they would have been ‘wooden’ to taste and consistence… These pink ones are good.

Step 4

Heat the butter on a big heavy frying pan.

Step 5

Put rings of squids there.

Step 6

Stew on intense fire for a couple of minutes. They extract much liquid at once. If this doesn’t happen, add hot water from the tea pot to almost cover the squids.

Step 7

Sprinkle with flour and mix up fast. If you want to prevent having the balls (but you shouldn’t be afraid), fry the flour on dry frying pan for a minute until first yellow very light signs appear. Make the heat medium.

Step 8

Then add sour cream and mix up well. I have 42% sour cream. The fatter sour cream is, the less likely it is to curdle in a sauce. Heat it over until boiling.