Pike perch in pieces, baked in milk sauce
1 serving
30 minutes
Pike perch pieces baked in a creamy sauce is an exquisite dish of Russian cuisine where the tenderness of the fish combines with the velvety texture of the cream sauce. Historically, dairy sauces were popular in the aristocratic kitchens of Russia, adding softness and richness to dishes. Here, pike perch known for its firm yet tender texture is first boiled and then baked with a milk sauce, crayfish tails, and cheese creating a rich and harmonious flavor. The addition of mashed potatoes baked with cheese and butter makes the dish hearty yet refined. This dish is perfect for a festive dinner or family gathering, delighting with its aroma and delicate consistency.
1
Cut the pike perch fillet into 3-4 pieces and boil.
- Fish: 125 g
2
Place some milk sauce and cooked fish at the bottom of a greased single-portion pan, layer with shrimp tails on top; pour the remaining sauce over it and sprinkle with grated cheese.
- Butter: 20 g
- Milk: 75 ml
- Wheat flour: 5 g
- Crabs: 10 g
- Cheese: 5 g
3
Make puree from potatoes, eggs, and 25 g of milk, spread it around the pike perch, sprinkle with grated cheese, drizzle with melted butter, and bake.
- Potato: 100 g
- Chicken egg: 1 piece
- Milk: 75 ml
- Cheese: 5 g
- Butter: 20 g