Pike in saffron sauce
4 servings
45 minutes
Pike in saffron sauce is an exquisite dish of Russian cuisine, rooted in ancient fish preparation traditions. The rich aroma of saffron, subtle notes of raisin sweetness, and a delicate sour cream base create a harmonious blend of flavors. Breaded and fried pike acquires an appetizing golden crust, while the sauce adds softness and richness. This dish was often served at festive tables in noble houses where the refinement of taste and quality of ingredients were valued. Pike in saffron sauce pairs wonderfully with a light garnish like mashed potatoes or roasted vegetables. Its delicate flavor and historical significance make this recipe special—a true gastronomic find worthy of attention from both connoisseurs of Russian cuisine and lovers of new taste experiences.
1
Soak the raisins in cold water for 1 hour.
- Raisin: 2 tablespoons
2
Clean the pike from scales, gut it, remove the head, and cut into pieces.
- Pike: 1 kg
3
Salt, coat in flour, and fry.
- Wheat flour: 2 teaspoons
4
Peel the onion, chop it finely and sauté in a saucepan, sprinkle with flour (2 tsp), mix and add sour cream. Cook over medium heat until boiling, stirring constantly.
- Onion: 1 head
- Wheat flour: 2 teaspoons
- Sour cream: 2 glasss
5
Pour in the saffron infusion, mix and blend until smooth.
- Saffron tincture: 2 tablespoons
6
Add raisins and bring to a boil.
- Raisin: 2 tablespoons
7
Heat the fish in the oven and serve with sauce or simply heat it in the sauce.
- Pike: 1 kg